Print

Sheet Pan Chocolate chip Cookies

Sheet Pan Chocolate chip Cookies
Print Recipe

Sheet Pan Chocolate Chip Cookies are a large-batch, easy-to-make dessert featuring crispy edges and gooey centers. Perfectly baked all at once on a single sheet pan, this recipe is ideal for sharing at parties or family gatherings. The recipe uses simple pantry staples, delivers balanced flavors, and allows for customizable variations while minimizing cleanup.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract

Add-ins

  • 2 cups chocolate chips

Instructions

  1. Prepare Your Pan: Line a large sheet pan with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined. Set aside.
  3. Cream Butter and Sugars: Using a mixer or a sturdy spoon, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in vanilla extract thoroughly.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep cookies tender.
  6. Stir in Chocolate Chips: Fold in the chocolate chips evenly throughout the batter, ensuring every bite has plenty of melty chocolate.
  7. Spread Dough on Pan: Transfer the dough onto the prepared sheet pan and spread it out evenly to about ½ inch thickness using a spatula or the back of a spoon.
  8. Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for 18-22 minutes, or until the edges turn a beautiful golden brown while the center remains slightly soft for that chewy texture.
  9. Cool and Slice: Allow the sheet pan cookies to cool completely in the pan before slicing into squares for the best texture and clean cuts.

Notes

  • Chill the dough for at least 30 minutes to reduce spreading and deepen flavor.
  • Spread the dough evenly on the pan for consistent baking.
  • Use parchment paper to prevent sticking and make cleanup easier.
  • Remove the cookies once edges are golden; centers will firm up as they cool.
  • Wait until the cookies are fully cooled before cutting to avoid crumbly edges.

Nutrition

Keywords: Sheet Pan Cookies, Chocolate Chip Cookies, Large Batch Cookies, Easy Dessert, Party Cookies, Gooey Cookies

Find it online: https://ninagourmet.com/sheet-pan-chocolate-chip-cookies/