Sheet Pan Chocolate Chip Cookies

Sheet Pan Chocolate Chip Cookies are even easier to make than a regular batch! Mix the dough and spread into a pan, then bake and slice.

Author: Donna Elick

Servings: bars

Prep Time15

Cook Time20

Total Time35

Ingredients

1 cup salted butter softened
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract or vanilla bean paste
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3 1/2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F.
Use an electric hand mixer to cream the butter and sugars together in a large mixing bowl. Mix the ingredients together on medium speed for 3 minutes, or until smooth and creamy.
Once the butter and sugars are creamed together, add the eggs and vanilla to the mixing bowl. Keep the hand mixer on a medium speed and whisk in the eggs until combined.
Sprinkle in the baking powder, baking soda, and flour. Then mix on medium-high speed. Mix until just combined and there are no clumps of flour in the cookie dough.
Use a large spoon or spatula to fold in the chocolate chips until they are evenly distributed, if you are using a stand mixer you can add them to the bowl and run the stand mixer for a moment until they are combined in.
Spread the cookie dough out in a 9x13 inch baking sheet. Bake your sheet pan cookies for 20 minutes, or until the edges begin to turn golden brown..
Remove the pan from the oven and allow the cookies to cool in the pan on a cooling rack or trivet for 15-30 minutes before slicing them.
Serve and enjoy!

Notes

Letting your cookies cool after they come out of the oven makes them much easier to slice cleanly. If you aren’t too worried about presentation then you are more than welcome to slice and serve them immediately.

These sheet pan cookies are great on their own or topped with vanilla ice cream.

These cookies have the same flavor and texture of a classic chewy chocolate cookie, but come together much faster.

Throwing all of the dough on a sheet pan means you don’t have to worry about baking your cookies in batches.

We like to use semi-sweet chocolate chips, but any kind of chocolate will work great. Switching up your chocolate is an easy way to modify the flavor of these cookies.

For a gooey chocolate, grab some bars of chocolate and roughly chop them. The chopped chocolate will spread more than chocolate chips.

You can store your bars on the counter for up to 5 days. Make sure they are in an airtight container or ziploc bag so they don’t dry out.

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