Description
What’s better than a warm, gooey chocolate chip cookie? An entire pan of warm, gooey chocolate chip cookie goodness, ready in minutes with minimal effort! These incredible Sheet Pan Chocolate Chip Cookies deliver all the chewy, chocolatey perfection you crave, baked into one giant cookie bar. It’s the ultimate hack for parties, potlucks, or when you need a big batch of deliciousness fast. Forget chilling dough – this method is simple, fast, and yields perfectly soft and chewy results
Ingredients
Units
Scale
- 1 cup (2 sticks) Unsalted Butter, melted & slightly cooled
- 1 1/2 cups Dark Brown Sugar, packed
- 1 cup White Granulated Sugar
- 2 Large Eggs, room temperature
- 2 Large Egg Yolks, room temperature
- 2 Tbsp. Whole Milk, room temperature
- 1 1/2 Tbsp. Pure Vanilla Extract
- 3 1/2 cups All-Purpose Flour, spooned & leveled
- 2 tsp. Cornstarch
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 1/2 tsp. Kosher Salt
- 2 cups Chocolate Chips or Chunks, plus more for topping
Instructions
- Preheat Oven and Prepare Pan: Position an oven rack in the center and preheat to 325°F (160°C). Generously spray a 13×18 inch half-sheet pan with non-stick cooking spray or line it with parchment paper.
- Combine Wet Ingredients: In a large bowl, whisk together the slightly cooled melted butter, packed dark brown sugar, and granulated sugar until smooth and well combined.
- Add Eggs, Milk, and Vanilla: Add the room temperature eggs, egg yolks, milk, and vanilla extract. Whisk again until fully incorporated and the mixture is smooth and glossy.
- Add Dry Ingredients: Add the all-purpose flour, cornstarch, baking soda, baking powder, and kosher salt directly into the bowl with the wet ingredients.
- Mix the Dough: Using a sturdy rubber spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients until mostly combined (some streaks of flour should remain). Do not overmix.
- Fold in Chocolate Chips: Add the 2 cups of chocolate chips. Continue to fold gently until the chips are evenly distributed and the last streaks of flour have just disappeared. The dough will be soft.
- Spread Dough in Pan: Turn the soft dough out onto the prepared baking sheet. Using lightly greased hands or an offset spatula, press and spread the dough evenly across the entire pan, reaching the corners.
- Top and Bake: Sprinkle extra chocolate chips over the top of the dough. Bake for approximately 22 minutes. The edges should look set and lightly golden, but the center should still look slightly soft.
- Cool Completely Before Cutting: Remove the sheet pan from the oven and place it on a wire rack. Let the cookie bars cool completely in the pan before cutting them into squares.
Notes
- Low & Slow Bake: A lower oven temperature (325°F) helps these large bars bake evenly without the edges getting too dark before the center is cooked.
- Accurate Flour: For the best texture, gently spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour, leading to dry bars.
- Don’t Overmix: Mix only until the ingredients start coming together. Overmixing will develop the gluten and result in tough, cakey bars instead of chewy ones.
- Underbake Slightly: Slightly underbaking is key for achieving that perfectly soft and chewy texture. The bars will continue to cook from the residual heat of the pan as they cool.
- Cooling is Crucial: Waiting for the bars to cool completely is essential! Cutting into them while warm will result in crumbly, messy squares. Cooling allows them to set fully for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert, Cookies, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
