Sheet Pan Chocolate Chip Cookies

Bake soft and chewy sheet pan chocolate chip cookies with crisp edges and gooey centers. This easy cookie bar recipe is perfect for parties, holidays, and sharing with a crowd.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 1 ½ cups dark brown sugar, packed
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2 Tbsp. whole milk
• 1 ½ Tbsp. pure vanilla extract
• 3 ½ cups all-purpose flour, spooned and leveled
• 2 tsp. cornstarch
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 ½ tsp. kosher salt
• 2 cups chocolate chips (semisweet, milk, dark, or a mix), plus extra for topping

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Instructions

1. Prepare the Pan
   • Preheat the oven to 325°F (163°C).
   • Grease a standard half-sheet pan (13×18 inches) with nonstick spray and set aside.
2. Mix the Wet Ingredients
   • In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and free of lumps.
   • Add the eggs, egg yolks, milk, and vanilla. Whisk until fully combined.
3. Add the Dry Ingredients
   • In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
   • Gradually fold the dry ingredients into the wet mixture until just combined.
4. Stir in the Chocolate
   • Fold in the chocolate chips, reserving a handful to sprinkle on top.
5. Bake
   • Spread the dough evenly into the prepared sheet pan.
   • Top with reserved chocolate chips.
   • Bake for about 22 minutes, slightly underbaking since the cookies will continue to cook as they cool. The cookies will look puffy when they first come out but will settle as they rest. (You can gently tap the pan on the counter if needed.)
6. Cool and Cut
   • Let the cookies cool completely in the pan.
   • Cut into squares or bars, then serve.

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Why You’ll Love This Recipe

This sheet pan version of chocolate chip cookies is quick, easy, and perfect for feeding a crowd. Instead of scooping individual cookies, the dough bakes into one giant pan cookie that’s soft, chewy, and loaded with chocolate in every bite.

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Tips

• Don’t Overmix: Fold the dry ingredients gently to avoid tough cookies.
• Slight Underbake: Pull the cookies out when they look slightly underdone for a softer texture.
• Cooling Matters: Allow cookies to cool fully before cutting so they hold their shape.
• Extra Chocolate Chips: Press a few on top right after baking for a bakery-style look.

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Variations and Substitutions

• Mix of Chips: Use a combination of semisweet, dark, and milk chocolate for richer flavor.
• Add Nuts: Chopped pecans, walnuts, or almonds add crunch.
• Peanut Butter Twist: Swap some chocolate chips for peanut butter chips.
• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Festive Touch: Add seasonal sprinkles or colored M&Ms.

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FAQs

Q: Can I make this recipe in a smaller pan?
Yes, but adjust the baking time—cookies will be thicker in a smaller pan.

Q: How do I store leftovers?
Store cut cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Q: Can I double the recipe?
Yes! Bake in two sheet pans or one larger pan if your oven can accommodate it.

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Serving and Suggestions

• Serve warm with a glass of milk or a scoop of vanilla ice cream.
• Cut into small squares for party trays or potlucks.
• Use larger squares as the base for ice cream sandwiches.
• Pair with coffee or hot cocoa for a cozy treat.