Sheet Pan Chocolate Chip Cookies
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Where have these Sheet Pan Chocolate Chip Cookies been all my life?! I can’t stop making them, and eating them, and thinking about them. 😂 I am obsessed with the ease of preparation, how chewy and soft they are, and how efficient the baking process is. Oh, and most of all I am obsessed with how dang good they are! You’ll also love my 4-in-1 Sheet Pan Cookies and my Sheet Pan Brownies!
They offer a convenient and delicious solution for making a large quantity of cookies with minimal effort and cleanup, making them a favorite for busy bakers and cookie lovers alike.
I love making classic chocolate chip cookies, but there is something so fun and special about making them on a sheet pan in one giant dreamy chocolate chip cookie slab! 😍
It’s the perfect recipe for feeding a crowd if you’re having a party of friends over; you can cut it up into portions and serve it right from the tray. Everyone can snag their own slice, whether they like the middle pieces or the edges!
Why this recipe works
- This recipe is so convenient! Instead of scooping and portioning out individual cookies and baking them in batches, you can spread the dough in one even layer on a sheet pan. This saves time and effort, making it easier to whip up a large batch of cookies in one go.
- My Sheet pan cookies have an ultra chewy texture, thanks to their uniform thickness and the way they bake on the sheet pan. The edges become slightly crisp while the center remains soft and chewy, creating a perfect balance of textures in every bite.
- They are easy to serve and share with friends, family, or guests. Whether you prefer squares, rectangles, or irregular pieces, sheet pan cookies are simple to portion out and enjoy.
- No mixer required and you only need one bowl and one sheet pan. Using a single sheet pan means there are fewer dishes to clean up afterward, making sheet pan cookies a hassle-free baking option. This makes them ideal for busy home bakers or occasions where you want to minimize cleanup time.
What size sheet pan do I need?
- This recipe uses a standard half sheet pan, 18×13.
- I have not tested this recipe using another other sized pans.
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Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: Using unsalted butter allows you to control the amount of salt in the recipe. For this recipe, you’ll need melted butter. Yay for not waiting around for butter to soften!
- Sugars: A combination of granulated sugar and brown sugar adds sweetness and moisture to the cookies. Brown sugar also contributes to the chewy texture, which is why I chose to use more brown sugar than white in this recipe.
- Flour: I used all purpose flour for this particular recipe. I have not experimented yet with other types of flours. Be mindful not to over mix the dough once the flour is added to avoid developing too much gluten, which can result in a tougher cookie.
- Cornstarch: I found adding a bit of cornstarch into this recipe helps create an even more soft and chewy sheet pan chocolate chip cookie!
- Eggs: Eggs act as a binder and provide structure to the cookie dough. I like to add the additional egg yolks for added richness and moisture.
- Milk: just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.
- Vanilla: Vanilla extract will enhance the flavor of the cookies. Use pure vanilla extract for the best flavor, and adjust the amount according to your taste preference. I love adding an entire 1 1/2 Tbsp. in this recipe!
- Baking Soda and Baking Powder: for optional leavening, make sure your soda and powder are not expired.
- Chocolate chips: you can use semi sweet, milk chocolate (my husbands favorite), dark chocolate, or even chunks of chocolate bars!
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk melted butter and sugars together.
- Add the eggs, milk and vanilla.
- Fold in dry ingredients, then chocolate chips.
- Spread evenly on baking sheet & bake!
Expert Tips
- Even if you have a nonstick sheet pan, I still recommend spraying with some nonstick spray. This makes it easy to clean up and really ensures the cookies won’t stick!
- Underbake them a bit! Since these cookies cool directly on the sheet pan and we aren’t moving any cookies over to a cooling rack like a normal batch of cookies, I recommend to under bake them just a tad so as they cool, they won’t become dry.
- Keep a close eye on them while they’re in the oven. Baking times can vary depending on your oven, start checking for doneness a couple minutes before the recommended time.
Variations
There are so many variations you can make of this recipe, have fun with different flavors and your favorite cookie mix-ins! Here are a few ideas:
- Fruit and Nut Cookie Bars: Add dried fruits like cranberries, raisins, chopped apricots, or cherries, along with nuts such as walnuts, almonds, or pecans, to the cookie dough for a delicious fruity and nutty twist.
- Oatmeal Cookie Bars: Add some oatmeal to the cookie dough! You can add raisins, chopped nuts, or even chocolate chips for added flavor and texture.
- Peanut Butter Chocolate Swirl Bars: Create a marbled effect by swirling peanut butter and chocolate cookie dough together in the sheet pan. Use a knife to create swirls before baking.
- White Chocolate Macadamia Nut Bars: Swap out the semisweet chocolate chips for white chocolate chips and add chopped macadamia nuts to your cookie dough for a luxurious and nutty twist.
- Trail Mix Bars: Mix together a variety of nuts, seeds, dried fruits, and chocolate chips to create a trail mix-inspired cookie bar that’s perfect for snacking on the go.
Storage
- Store at room temperature in an air tight container for up to 5 days, if they last that long!
- Freeze in a freezer safe bag or air tight container for up for 3 months.
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Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups dark brown sugar, packed
- 1 cup white sugar
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 Tbsp. whole milk
- 1 1/2 Tbsp. pure vanilla extract
- 3 1/2 cups all purpose flour, spooned and leveled
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 tsp. kosher salt
- 2 cups chocolate chips, plus more to sprinkle on top (semi sweet, milk chocolate, dark, etc. )
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 325°F. Spray a standard half sheet pan with nonstick spray (13×18) and set aside.
- Add the melted butter and sugars together in a large mixing bowl and whisk together until smooth. Be sure to break up any clumps of brown sugar.1 cup unsalted butter, melted and slightly cooled, 1 1/2 cups dark brown sugar, packed, 1 cup white sugar
- Add the eggs, milk and vanilla.2 large eggs, room temperature, 2 large egg yolks, room temperature, 2 Tbsp. whole milk, 1 1/2 Tbsp. pure vanilla extract
- Whisk until smooth.
- Add the dry ingredients.3 1/2 cups all purpose flour, spooned and leveled, 2 tsp. cornstarch, 1 tsp. baking soda, 1 tsp. baking powder, 1 1/2 tsp. kosher salt
- Fold until mostly combined.
- Add the chocolate chips in and fold just until combined.2 cups chocolate chips, plus more to sprinkle on top
- Turn the batter out onto the prepared baking sheet.
- Spread evenly until smooth. Trust the process, it will all spread out and fit on the pan 🤗 Top with more chocolate chips if desired, or you can sprinkle a few on top AFTER it bakes so they get melty on the tops post baking.
- Bake for ~22 minutes. Slightly underbake because there will be carry over cooking as it cools on sheet pan. It will look puffy at first, but settles as it cools. You can gently tap it on the counter if it’s really fluffy so it settles, if needed.
- Cool completely. Cut into portions and enjoy!
Video
Notes
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- Store at room temperature in an air tight container for up to 5 days, if they last that long!
-
- Freeze in a freezer safe bag or air tight container for up for 3 months.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
My three wonderful teenage boys shoveled the whole driveway and all the sidewalks without complaint and I only had to ask them one time. So while they were out there, I wanted to try to make them something quick that they would love. So this recipe was perfect. It makes a lot. It’s really easy. It takes like no time at all. Thank you!
How sweet of you (and good job boys!!) thank you so much! Well deserved treat!
I was getting everything out to make these and decided to measure my pan. It’s measuring 15×21 (inside – not the outer edges) do you think I need to do a recipe and a 1/4 to make sure it will fit properly?
Hello! Oh, interesting! Sound like an extra large baking sheet. Do you have a standard half sheet pan by any chance? Typically 18×13? I have not tested this recipe in a larger pan so I can’t say for sure on how to adjust it.
I have been wanting to try this recipe for a long time and my Super Bowl watch party was the perfect opportunity! I followed the recipe and didn’t make any adjustments. It came out ABSOLUTLEY perfect, I’m so sad I didn’t take a picture! It’s great for large groups and its so chewy like a brownie but its a cookie – ugh so good! I love every recipe of yours that I have tried. Thank you for making me look good!!
Jasmine! This was so kind, thank you! I am happy it was a success – the perfect Super Bowl treat!!
I’ve made many versions of sheet pan cookies, and this recipe is hands down the winner! I love that you can make this in a bowl and it’s so fast and easy! I browned my butter before mixing, and because my butter was salted I adjusted the salt to 1 tsp instead of 1.5 tsp. I used a variety of chips for this batch (chocolate, butterscotch and white) and I look forward to trying variations like adding coconut, dried fruit, nuts. I lined my pan with parchment which made it easy for cutting and serving. I needed to cook about 3 minutes longer as I didn’t feel 22 minutes was enough (my oven is convection btw) I’m definitely keeping this as my go to recipe for cookie bars. Thanks for a fantastic recipe!!!
Hi Michael! I am so glad you enjoyed this one, thank you so much! All those variations sound so good!
Love the format this recipe is written in- listing the instructions and then ingredients and amounts that pertain to that instruction. This recipe is a keeper!
hi! I am happy you enjoyed it and the recipe format:) thank you, your feedback is appreciated!!
I followed the recipe to a T, with the exception of greasing the pan. I wet a piece of parchment and crumpled it to soften it. Then flapped it around to let some of the water come off, then flattened it out on the pan. Spreading the dough mixture was a little more tricky, but I would do it again this way for sure. Delicious, easy, and perfect for an easy way to feed a crowd with limited time to prep.
I baked for 24 min for my oven to get the perfect bake. Krolls does it again!
It looks amazing! So happy it turned out well for you, thank you!
I was looking for a cookie that didn’t need a mixer to make. I found this one and was not disappointed. The recipe was easy to follow and came together with no issues at all. I used dark chocolate candy bar and the left over chips from my cupboard. Yummy cookie bar that baked up in the time stated in the recipe. I will make this recipe again. Thanks for sharing such a great recipe.
Hi! I am so happy you enjoyed them. Thank you for making!! 🙂
Just made these and they turned out great. Great for feeding a crowd. It does make a lot so be prepared for that. It did take closer to 24 minutes in my oven but that was fine.
So happy they turned out! Yes, it does make a lot! Perfect for a crowd! Thank you for making them.
Very good and easy. I had to cook 24 minutes no other changes. I think ill had nuts next time
So happy it worked out well for you at the 24 minute mark! Thank you for making it 🙂
With alot longer cook time and adjusted to 350… and turned out perfect. My pan did overflow. I just cut the extra edges off and saved for later toppings on ice cream. Lol
Oh no! So sorry they overflowed – I have never experienced that! did you use a 18×13 pan?? thank you for making them, they look great!