These Sheet Pan Chocolate Chip Cookies are the perfect solution for anyone who loves the classic cookie flavor but wants an easier way to bake in bulk. Made with just one sheet pan and minimal cleanup, these cookies are chewy, gooey, and packed with melty chocolate in every bite. Whether you’re baking for a crowd or just want a batch of delicious cookies, this recipe is sure to become a new favorite!

Why You’ll Love This Recipe

Sheet Pan Chocolate Chip Cookies combine the best of both worlds: the rich, buttery texture of traditional cookies and the convenience of baking them all at once. You won’t need to scoop or roll dough balls, and there’s no mixer required—just mix the ingredients by hand. The result is a large batch of cookies with golden-brown edges and a soft, melt-in-your-mouth interior. Whether you’re entertaining guests or just indulging in a sweet treat, this recipe is a quick and easy way to satisfy your cookie cravings.

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.)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F. Spray a standard half sheet pan (13×18 inches) with nonstick spray and set aside.

2. In a large mixing bowl, combine the melted butter and both sugars. Whisk until smooth, breaking up any brown sugar clumps.

3. Add the eggs, egg yolks, whole milk, and vanilla extract to the bowl. Whisk until the mixture is smooth.

4. Add the dry ingredients—flour, cornstarch, baking soda, baking powder, and kosher salt. Fold them into the wet mixture until mostly combined.

5. Stir in the chocolate chips, folding until they are evenly distributed.

6. Spread the dough evenly on the prepared sheet pan. Smooth it out with a spatula. (Trust the process, it will spread out during baking.)

7. Bake for about 22 minutes. The cookies should look slightly underbaked when you remove them from the oven, as they’ll continue to cook on the sheet pan.

8. Allow the cookies to cool completely on the pan. Once cooled, cut into squares and enjoy!

Servings and Timing

• Servings: 24 squares

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• Nutty Variation: Add 1 cup of chopped nuts, such as walnuts or pecans, to the dough for extra crunch and flavor.

• Different Chips: Experiment with different types of chocolate chips, such as dark chocolate, milk chocolate, or even white chocolate for a new twist.

• Sea Salt: Sprinkle a pinch of sea salt on top before baking for a sweet-and-salty combination.

Storage/Reheating

• Storage: Store the cookies at room temperature in an airtight container for up to 5 days.

• Freezing: You can freeze these cookies for up to 3 months. Place them in a freezer-safe bag or container, and reheat in the oven at 300°F for a few minutes when you’re ready to enjoy them.

FAQs

How do I prevent my Sheet Pan Chocolate Chip Cookies from spreading too much?

If your cookies are spreading too much, try refrigerating the dough for 30 minutes before baking. This can help the dough firm up and prevent excessive spreading.

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce the amount of added kosher salt to compensate for the extra salt in the butter.

Can I make these cookies gluten-free?

Yes, you can use a 1:1 gluten-free flour blend in place of all-purpose flour. Be sure to check the package instructions for any additional modifications.

Can I use a different type of sugar?

While dark brown sugar and white sugar are recommended, you can experiment with other sugars such as coconut sugar or maple sugar. The taste and texture might vary slightly.

How do I make sure my cookies are soft and chewy?

To ensure your cookies stay soft and chewy, slightly underbake them so they remain moist and soft in the center.

Can I add other mix-ins to the dough?

Absolutely! You can add other mix-ins such as M&Ms, chopped chocolate, or dried fruit to customize the flavor.

What if I don’t have cornstarch?

If you don’t have cornstarch, you can omit it. It helps make the cookies extra chewy, but it’s not essential.

Can I double the recipe?

Yes, you can double the recipe, but be sure to use a larger sheet pan or divide the dough between two pans to ensure the cookies bake evenly.

Why are my cookies not spreading during baking?

If the cookies aren’t spreading, make sure to measure your flour correctly (spoon and level method) to avoid too much flour in the dough. You can also tap the pan gently after baking to help them settle.

Can I bake these cookies in batches?

Yes, you can bake in batches. If you need to bake more than one batch, make sure to let the pan cool between uses to prevent spreading.

Conclusion

These Sheet Pan Chocolate Chip Cookies are the perfect solution for anyone who wants a large batch of chewy, gooey cookies with minimal effort. With just one pan and no mixer, you can create a delicious dessert for a crowd in just 25 minutes. Whether you’re looking for an easy treat for a party or a weeknight snack, this recipe will quickly become a go-to in your baking repertoire!