Sheet Pan Chocolate Chip Cookies

Name: Sheet Pan Chocolate Chip Cookies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 24 squares
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

User Reviews

4.8

666 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
24 squares
Calories
214 kcal
Course
Dessert
Cuisine
American

Sheet Pan Chocolate Chip Cookies

Ulric Williams

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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!

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Ingredients

Servings

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.

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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.
Add the eggs, milk and vanilla.
Whisk until smooth.
Add the dry ingredients.
Fold until mostly combined.
Add the chocolate chips in and fold just until combined.
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!

Notes

Store at room temperature in an air tight container for up to 5 days, if they last that long!
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.
Freeze in a freezer safe bag or air tight container for up for 3 months.