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.
These sound yummy!
I want to add dried cranberries and chopped walnuts.
Do I need to alter the other ingredients at all?
That sounds really good. I don’t think so! I haven’t tried with this exact recipe – but now I am curious! I have added mix – ins into this recipe: https://krollskorner.com/recipes/desserts/cookies/4-in-1-sheet-pan-cookies/
When you preheat the oven do you put the pan tray also in the oven to preheat or no ? And at what setting do you put the oven at ?
Thank you ☺️
Hello! No, you don’t put the cookie sheet in the oven to get hot. 325F
It was really yummy! And easy! It was a bit gooey on the inside but so delicious 😋
if you slice into them still warm they’re pretty gooey but once cooled *i think* they have the perfect chew! thank you soo much!!
Recipe was true to instructions and needed no changing . The cookies came out wonderful and I was very pleased at how good they are ! They are my new favorite recipe for Choc Chip cookies for fans . The cookies are as good as my favorite recipe that takes twice the time and are somewhat complicated. These were a snap ! Bravo !
I am so glad you liked them 🙂 thank you soo much!
Made this as a test batch for my granddaughters upcoming birthday cake as she wants a cookie cake and ice cream bar. She has a tree nut allergy and most store bought cookie dough is processed in a facility that also processes tree nuts. This is perfect! Crispy outer crust but soft and chewy inside. I may use just a few less chips but other than that it is delicious!
I love that it worked out as a cookie cake! What size pan did you use? thank you!!
I made these for treats for work and they were a hit! I was worried about the centre of the cookie not being fully baked so I researched the internal temperature needed and found on Food 52 that 205º in the centre is what you should aim for, which was an extra 4 minutes. Next time I’ll try only 3 minutes as the edges were too crunchy for me. This recipe is a winner; it’s simple, fast and delicious!!!
i think 180° would be a fine enough temp! so sorry the were a little crispy but thank you for making them and glad u still thought they were yummy 🙂 yay!
Delicious!!
thank you soo much!
Would you be able to do this in a 16 inch round pan as well with the same recipe? My granddaughter wants a round cookie cake for her Birthday and she has a tree nut allergy and it’s hard to find a cookie dough that isn’t processed in a facility that processes nuts or warns against using it. Please and thank you!
Gwen
Hi Gwen. I haven’t tested it that way so I am not sure. If you try it out please let me know how it goes!
Such an easy to follow recipe! It turned out perfect and I’ll definitely be making it again!
amazing, love to hear that Jen! thank you 🙂
How could I forget the rating