JUL 30, 2015
BY: THE CANADIAN LIVING TEST KITCHEN
A twist on the traditional chocolate bark, this crispy cookie, baked whole in a baking sheet and drizzled with chocolate, is a must-try. Wait until the cookie has cooled completely to easily break into pieces.
Portion size 50 servings
Credits: Canadian Living: Holiday Baking 2014
1 1/4 cup butter softened
1 1/4 cup granulated sugar
1 1/2 teaspoon vanilla
1/2 teaspoon salt
3 cups all-purpose flour
1 cup mini chocolate chips
85 g bittersweet chocolate melted
In a large bowl, beat butter with sugar until fluffy; beat in vanilla and salt. Stir in flour in 3 additions to make dry, crumbly dough. Stir in chocolate chips.
Knead just until the dough comes together; pat evenly into parchment paper–lined 17- x 11-inch (43 x 28 cm) rimmed baking sheet. Cover surface with plastic wrap; using a rolling pin, roll over the surface, pressing to edges. Remove plastic wrap; bake in 325?F (160?C) oven until firm to the touch and edges are beginning to turn golden, 30 to 34 minutes. Let cool completely in pan; break into about 50 bite-size pieces.
Drizzle melted chocolate over cookie pieces; refrigerate until set, about 20 minutes. (Make-ahead: Layer between waxed paper; store in airtight container for up to 5 days.)
per piece: about
Fibre1 gSodium56 mgSugars8 gProtein1 gCalories114.0Total fat7 gPotassium31 mgCholesterol12 mgSaturated fat4 gTotal carbohydrate14 g%RDI
Iron4.0Fibre0.0Folate5.0Sodium0.0Sugars0.0Calcium0.0Protein0.0Calories0.0Total fat0.0Vitamin A4.0Vitamin C0.0Potassium0.0Cholesterol0.0Saturated fat0.0Total carbohydrate0.0