Sheet Pan Chocolate Chip Cookies
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Sheet Pan Chocolate Chip Cookies taste just like the classic treat, but they’re faster to make, and you only have to bake one batch. No more scooping, chilling, or rotating pans — just bake, slice, and serve. Or, leave it whole as an easy alternative to birthday cake!!
Sheet Pan Chocolate Chip Cookies
I sure love me some thick, chewy chocolate chip cookies, but I don’t always love scooping them out.
And I especially don’t love standing around the kitchen waiting to rotate pans in and out of the oven. I have other things to do!!
Luckily, there’s an easy fix for all of these problems… sheet pan chocolate chip cookies!
The dough is easy to make and has all that classic warm, sweet, chocolatey flavor, but all you have to do is press it into a sheet pan and bake.
No chilling first and no worrying about spreading — each cookie bar is perfectly tender, consistently baked, and ready in one batch. Just slice and serve!
I don’t know why I didn’t think of this sooner… I have snickerdoodle and Christmas cookie bars already. I might just have to experiment with some other cookie dough next!!
Ingredient Notes and Substitutions
- Butter – We’re using salted sticks for this recipe! Be sure to soften them on the counter so you can cream them with the sugars.
If unsalted is what you have on hand, include ½ teaspoon of kosher or sea salt with the dry ingredients. - Sugar – Use a mixture of granulated and brown sugar for sweetness, a soft and chewy texture, and a hint of caramel flavor.
- Flour – Regular all-purpose flour is perfect for this recipe, though a cup-for-cup GF blend will work too.
- Baking Soda & Baking Powder – You’ll need both to get enough lift in these sheet pan chocolate chip cookies while keeping them soft and tender.
- Vanilla Extract – Adds warmth to the dough and enhances the chocolate flavor. An equal amount of vanilla bean paste would work too!
- Eggs – If you have the time, let these warm on the counter with the butter. If not, they’re fine straight from the fridge for this recipe.
- Chocolate Chips – I like to use semi-sweet chips, but milk, dark, or even white chocolate chips will work. And it’s an easy way to customize the flavor!
Want extra gooey spots of chocolate? Use chunks instead of chips or roughly chop a good-quality chocolate bar and use that instead.
Tips and Tricks to Make Chocolate Chip Cookie Bars on a Sheet Pan
- Always line your baking sheet.
Even if it’s nonstick, it’s best not to risk having to scrape the chocolate chip cookie bars off the sheet pan!
Opt for parchment paper when making this recipe and let some hang over the edge. Once the bars are cool, you can lift the slab right off the pan and onto the counter for slicing.
- Spread the dough evenly into the pan.
This isn’t too tricky, but it does require some care. You’ll have to press gently to get the dough into an even layer, but don’t press too much or the bars will be tough.
It helps to grease your fingers, either with cooking spray or a little butter, so the dough doesn’t stick to your hands.
You can also place another layer of parchment on top of the dough and press down evenly (and gently!) with your hands or a smaller-sized baking sheet.
- Underbake them slightly but make sure they’re set.
This is especially important when cooling your chocolate chip cookie on the sheet pan. The heat from the metal will continue to bake the dough, so it will end up tough and dry if it’s fully cooked to start.
Watch for the edges to turn golden brown and for the center to no longer appear smooth and wet.
Though if you plan to serve them right away, you’ll want to leave them in a bit longer so the center isn’t raw.
Prep Ahead
- Soften butter
- Preheat oven to 350°F
Kitchen Tools You Will Need
- Stand Mixer or large mixing bowl with Hand Mixer for making the cookie dough.
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Baking Sheet – Use a standard 9×13-inch rimmed baking sheet (also known as a quarter sheet) to achieve the right thickness.
- Wire Rack – Instead of transferring the sheet pan chocolate chip cookie to the rack, you’ll set the baking sheet right on top to cool.
Serving Suggestions
It’s best to cool chocolate chip cookie bars on the sheet pan for 15-30 minutes when it comes out of the oven.
This helps the center finish baking and makes it much easier to slice.
That said, you can certainly cut it into bars right away if you aren’t too worried about presentation. They might lose a bit of their shape, but they’ll be warm and gooey!
Enjoy just like regular chocolate chip cookies or top a bar with a scoop of vanilla ice cream. A sprinkle of flaky sea salt on top would be tasty too.
You can also leave the sheet pan chocolate chip cookie whole and serve it in place of birthday cake!
Pipe a frosting border around the outside and stick the candles in the middle — perfect for those who aren’t a fan of cake.
My chocolate buttercream is a classic choice, but mint, peanut butter, or cream cheese frosting would add a whole new level of flavor.
Storing and Freezing Sheet Pan Chocolate Chip Cookie
These sheet pan chocolate chip cookies will stay fresh at room temperature for up to 5 days. Store them in an airtight container after slicing so they don’t dry out.
Or, freeze the bars for 3 months! Stack them with a piece of parchment between each layer and thaw on the counter until soft.
Chocolate Chip Cookie Sheet Pan FAQ
Both! Much like brownies, the edges get a little bit crispy while the center is extra chewy and a bit gooey.
It’s the perfect solution for when your family and friends like different cookie textures. Everyone can get what they want, and you only have to bake once!
Yes, and there are a couple of ways to do it! Obviously, you could double and then divide the dough between two 9×13 baking sheets. Be sure to rotate them in the oven so they bake evenly.
Or, double the chocolate chip cookie sheet pan recipe and use a 13×18-inch pan with 1-inch sides. Press all of the dough evenly into the pan, then increase the baking time to about 25 minutes.
Dry cookies usually mean one of a few things: the oven was too hot, you baked them too long, or the dough was overmixed.
Mix the dry ingredients into the wet just until there are no more clumps of flour. A few streaks are fine, as those will get incorporated when you fold in the chocolate chips.
Handle the dough gently and don’t press it too hard into the pan either. Then, underbake the dough slightly as it will finish baking as it cools on the pan.
If your cookies are consistently dry and crunchy, reduce the baking time and go by sight. Or, reduce the oven temperature to 325°F and start checking once the original baking time is up.
Enjoy!
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Sheet Pan Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup salted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract, or vanilla bean paste
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3 1/2 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Use an electric hand mixer to cream the butter and sugars together in a large mixing bowl. Mix the ingredients together on medium speed for 3 minutes, or until smooth and creamy.
- Once the butter and sugars are creamed together, add the eggs and vanilla to the mixing bowl. Keep the hand mixer on a medium speed and whisk in the eggs until combined.
- Sprinkle in the baking powder, baking soda, and flour. Then mix on medium-high speed. Mix until just combined and there are no clumps of flour in the cookie dough.
- Use a large spoon or spatula to fold in the chocolate chips until they are evenly distributed, if you are using a stand mixer you can add them to the bowl and run the stand mixer for a moment until they are combined in.
- Spread the cookie dough out in a 9×13 inch baking sheet. Bake your sheet pan cookies for 20 minutes, or until the edges begin to turn golden brown..
- Remove the pan from the oven and allow the cookies to cool in the pan on a cooling rack or trivet for 15-30 minutes before slicing them.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2024
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