Preheat oven to 375°F.

Line a 10” x 15” baking sheet with parchment paper. Spray well with non-stick cooking spray. Set aside for now.

In a large bowl, beat together butter, granulated sugar and vanilla. Beat until well mixed (a minute or two).

Beat in flour and salt just until fully combined (do not overmix).

Stir in mini chocolate chips until well mixed.

Press cookie dough evenly into the lined baking sheet. Cookie dough can be pressed right up to the edges of the baking sheet.

Place baking sheet in oven and bake for 20 to 22 minutes or until edges are very lightly browned. This cookie doesn’t grow much during baking but if you’re worried about it overflowing off the cookie sheet, place a second larger baking sheet underneath it in the oven to catch any spills.

Let cool at room temperature for 30 minutes before topping with chocolate.

In a small microwave safe bowl, heat chocolate for 1 minute on 50% power. Remove from microwave and stir well. If chocolate is not all melted, remove from microwave and continue to heat in 30-second intervals (stirring well after each 30 seconds) until fully melted.

Use a spatula to spread melted chocolate evenly over baked cookie. Sprinkle broken cookie pieces over top and press them lightly into the melted chocolate.

Place baking tray in fridge for 30 minutes to chill so chocolate can harden.

Remove from fridge and use a sharp knife to cut bark into pieces.

Store cookie bark in a sealed food safe container at room temperature for up to 5 days.