4.78 from 189 reviews

Sheet Pan Chocolate Chip Cookies

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cookies on a sheet pan cut into squares.

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!

sheet pan cookies made with chocolate chips.

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.
a close up image of sheet pan chocolate chip cookies.

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.
ingredients to make cookies in small glass bowls.

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!
a glass bowl with cookie dough in it.
cookie dough spread out on a sheet pan.
baked cookie on a sheet pan.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

  1. Whisk melted butter and sugars together.
  2. Add the eggs, milk and vanilla.
  3. Fold in dry ingredients, then chocolate chips.
  4. Spread evenly on baking sheet & bake!
stacked sheet pan cookies with gooey melty chocolate chips.
cut up cookie bars on a sheet pan.

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.
a bite taken out of a sheet pan cookie.


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.


  • 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.

Milk chocolate chips or Semi Sweet?!

Before You Begin! 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.

cookies on a sheet pan cut into squares.
4.78 from 189 reviews

Sheet Pan Chocolate Chip Cookies

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 24 squares
These chewy Sheet Pan Chocolate Chip Cookies are made in one bowl, no scooping required, no mixers, and uses only one sheet pan! This recipe is great for a crowd and is a convenient and delicious way to making a large quantity of cookies with minimal effort and cleanup. The cookies are generously studded with gooey, melty chocolate in each bite. They have a tender and moist interior and the edges are golden brown and slightly crisp. The cookie dough is filled with buttery vanilla notes thanks to a generous amount of vanilla extract and I just know you're going to love these!


  • 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.


  • 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
    sugars and butter in a glass bowl.
  • 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
    eggs and vanilla extract added to a glass bowl for cookie dough.
  • Whisk until smooth.
    cookie dough in a glass bowl.
  • 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
    dry ingredients added to cookie dough.
  • Fold until mostly combined.
    dry ingredients added to cookie dough.
  • Add the chocolate chips in and fold just until combined.
    2 cups chocolate chips, plus more to sprinkle on top
    chocolate chip cookie dough in a glass bowl.
  • Turn the batter out onto the prepared baking sheet.
    a red spatula spreading out cookie dough on a gold 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.
    chocolate chip cookie dough on a baking sheet spread out into one even layer.
  • 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. 
    baked cookies on a sheet pan.
  • Cool completely. Cut into portions and enjoy! 
    an up close image of chocolate chip cookies cut into squares on a sheet pan.



    • 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

Serving: 1square, Calories: 214kcal (11%), Carbohydrates: 26g (9%), Protein: 3g (6%), Fat: 9g (14%), Sodium: 270mg (12%), Sugar: 18g (20%)

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.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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4.78 from 189 votes (127 ratings without comment)
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These are so easy to make! My whole family loves them! I have made them 3 times already & making them again to take out of town! The best!!

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I am getting this from a friend so I haven’t made it yet. She did and is raving so therefore I need the recipe. She said she used salted butter on the pan. Great idea. Not spray.

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I cooked these 5 minutes longer than recommended and let them set up overnight and they were absolutely raw the next day….

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Hi!! I have a Wilton 17.25 x 11.5 sheet pan. Do you recommend the same baking time?
Can’t wait to try these!!!

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Hello! They came out awesome! I left them in a little longer because of the size of the pan.
I made them for our yearly block party.
I do custom cookies so I added them to the cookie cake.
It came out cute!!
Thanks again!


It came out great!!! I left in for about 5 extra minutes.
I added some of my custom cookies to it! It was a big hit!!
Thank you!


I know you have the OXO sheet pan linked, but I’ve also seen you use Caraway and Williams Sonoma. Honestly, best one for these types of recipes??? I use NN aluminum pans + parchment for everything and they are black and I would never put cookies straight on them. I really want to do some of your sheet pan desserts but can’t decide what pan to buy. Help!

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Thank you! I’m afraid following your recipes I may also become a sheet pan hoarder but I’m not mad about it!

Betsy mason

These are great!! Can you freeze the dough?

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Super yummy! We added a couple butter scotch chips in too and it was great!
Not sure why people don’t think they’re sweet? I found them perfectly sweet! Hit the cookie craving I had for WAY less effort and I love the soft texture 🙂

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Last edited Posted: 1 month ago by Elle
Sheila K

I made these today and they turned out great! I used milk chocolate chips instead of semi-sweet. I was expecting them to be sweeter in taste. Maybe the semi-sweet chips would make a difference?

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Made these because I saw you post about it and had a massive craving. It did not disappoint!!! The texture was something between brownie and cookie and the taste was exactly what I needed. Not overly sweet but still hits the spot. I brought some to my son’s daycare and his teacher asked for the recipe. 10/10 you nailed it!!!

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Made these for Mother’s Day and they are so easy and AMAZING! Currently can’t stop eating them lol.

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