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.
Check Out My Favorite OXO Sheet Pan!
High quality sheet pan, easy to clean, consistent pan for baking, and does not warp! Can’t recommend it enough.
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.
More Desserts
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OXO Non-Stick Half Sheet 13 x 18 Inch
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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!
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- 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.
This recipe was great, made then this Saturday to take to a friend’s. Everyone loved them. Making them again for my family… Thank you
Absolutely the BEST cookie cake! I’ve tried a few different recipes and they are nowhere near as good as these! I also made a Swiss meringue buttercream to pipe around the edge and that little bit of frosting hits the spot! But of course they are PERFECT without the frosting.
For the people saying there’s seemed to be raw I have found that if I use my mixer for the whole process for some reason it doesn’t mix properly. I use the mixer for the first steps up until the flour and then I fold all that in. That way all the butter is incorporated well.
Thank you for this recipe. I was craving cookies a while back but didn’t feel like making individual cookies and tried this recipe. I loved them and with my spouse and neighbors we finished the pan in one day. Yummy and easy to make. Will make them again soon.
amazing! thank you sooo so much!
These are so easy and customizable! I added pretzels and a huge chocolate bar and topped with sea salt- delicious! Everyone loves them! Thank you for your recipes!
This recipe is SO good!! I make these yesterday and my family loved them. My son’s friend is visiting and he asked if he could take some home with them to his sister because he knows she would love them☺️
Aw, I love that! thank you!
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!!
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.
I cooked these 5 minutes longer than recommended and let them set up overnight and they were absolutely raw the next day….
Oh no, so sorry to hear this Colby! I have made these at least 20 times myself and have never had that issue. However, baking is tricky; all ovens vary, type of baking pans, where you live, etc. May I ask what type of sheet pan you’re using?
I agree with them being absolutely raw. I’ve been baking for 50 + yrs. I’m a great cook and baker.
I made these when you first posted them. They turned out perfect. So good. I use my pampered chef bar pan. Not exactly the size you used but all my bars are made in this fabulous pan. And have never had an issue. However my 3 rd & 4th go around, not so good. I’m baffled, but going to try again, bc they’re so easy and tasty. Wish me luck.!!! I hate wasting ingredients. I use all organic too and it’s not cheap.
So interesting, I’ve made these so many times and have never had an issue. I am truly so sorry. I can try to make them again and troubleshoot what could be happening. The cookies do need to rest on the cookie sheet to set up because if cut into straight away, they will appear raw. So if you’re not letting them cool, that could be an issue. Interesting that you made them once and they turned out and now they aren’t turning out because i have not changed the recipe? Good luck, please keep me posted. I hate wasting ingredients and time, too.
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!!!
Hi Deana! Since it’s a tad bit of a smaller pan, the cookies will most likely take a few more minutes. All ovens and type of baking pans vary so much though so it’s hard to say. Keep a close eye on them, and I always take them out sooner since the residual heat from the sheet pan will continue to cook them:) I can’t wait to hear what you think! thank you!
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!
Hey Brandy! I have become a little bit of a sheet pan hoarder hahaha I love so many! OXO is my go-to, but yes I have several others. Great Jones holy sheet pan has been a recent favorite for sheet pan desserts and the colors are so fun: https://greatjonesgoods.com/products/holy-sheet , the Caraway sheet pan is gorgeous and love the handles https://amzn.to/3Rxy733 , you really can’t go wrong with the gold williams sonoma baking sheets, they’re so chic and my cookies bake beautifully on them https://www.williams-sonoma.com/products/ws-goldtouchpro-ns-half-sheet/?pkey=csheet-pans-cookie-sheets&position=1 , and then of course the oxo bakes evenly and is super sturdy https://amzn.to/3z7SjSM – I know those are a lot of options haha I’d say either the OXO or Great Jones for this specific recipe!
Thank you! I’m afraid following your recipes I may also become a sheet pan hoarder but I’m not mad about it!