Sheet Pan Chocolate Chip Cookies
User Reviews
4.8
Sheet Pan Chocolate Chip Cookies
Description
The Sheet Pan Chocolate Chip Cookies recipe combines melted butter with dark brown and white sugars for a balanced sweetness and moist texture. Eggs, milk, and vanilla extract enrich the batter, which is then mixed with all-purpose flour blended with cornstarch, baking soda, baking powder, and salt. Semi-sweet or milk chocolate chips add melty pockets of chocolate throughout.
The batter is spread evenly on a large half sheet pan and baked at a moderate temperature to ensure even cooking. Slight underbaking preserves a soft center, while the edges develop a gentle crispness as the cookie cools and settles flat. Additional chocolate chips can be sprinkled on top before or after baking to enhance chocolate flavor and texture.
Once cooled completely, the cookie slab is cut into individual portions, making it convenient for serving or storing. This recipe yields cookies that keep well at room temperature in an airtight container and can be frozen for extended storage.
For storage, keep cookies in an airtight container at room temperature for up to five days. For longer preservation, freeze cookies in a sealed container for up to three months, allowing easy thawing before serving.
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 1 1/2 cups brown sugar dark; packed
- 1 cup white sugar
- 2 large egg room temperature
- 2 large egg yolk, room temperature
- 2 Tbsp. milk whole
- 1 1/2 Tbsp. vanilla extract pure
- 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 semi sweet, milk chocolate, dark, etc, plus more to sprinkle on top
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 cookies at room temperature in an airtight container for up to 5 days.
- Freeze in a freezer-safe bag or airtight container for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24squares
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 214kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Sodium | 270mg | 11% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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