Chocolate Almond Cookie Bark
Prep time
Cook time
Total time
A thinner, crispier twist on the traditional chocolate chip cookie. Perfect with coffee or tea. Stores well in freezer so make a lot to keep on hand. By: Recipe adapted from Hershey's
Recipe type: Dessert
Cuisine: International
Serves: Lots
  • 1 Cup Unsalted butter
  • 1 Cup Sugar
  • ¾ Teaspoon Vanilla extract
  • ¾ Teaspoon Almond extract
  • 2 Cups All purpose, unbleached flour
  • 1½ Cups Chocolate chips
  • ¾ Cup Almonds, chopped
  • ¾ Cup chocolate chips
  1. Heat oven to 375
  2. In large mixer bowl, beat sugar, butter and extracts until fluffy.
  3. Add flour in three separate additions, mixing well between each.
  4. Stir in almonds and first measurement of chocolate chips.
  5. Press the whole beautiful mess into an ungreased baking sheet to about ¼ inch thick or so.
  6. Bake for 22 minutes until golden.
  7. Cool almost completely on cooling rack.
  8. Melt the remaining chips in a sauce pan and let cool slightly.
  9. Pour melted chocolate into a plastic bag and seal. Snip a small section of one corner of the bag and in a crisscross pattern drizzle chocolate on cookies sheet.
  10. Let chocolate set and cut cookies into desired sizes and shapes or just break into irregular chunks.
Nutrition Information
Serving size: Desired size
Recipe by The Butter Dish at