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cookies on a sheet pan cut into squares.
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Sheet Pan Chocolate Chip Cookies

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!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24 squares
Calories 214kcal
Author Tawnie Graham of Kroll's Korner

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.
US Customary - Metric

Instructions

  • Preheat the oven to 325°F. Spray a standard half sheet pan with nonstick spray (13x18) 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.

Video

Notes

    • 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

Serving: 1square | Calories: 214kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Sodium: 270mg | Sugar: 18g