Sheet Pan Chocolate chip Cookies

If you crave the perfect balance of crispy edges and gooey centers, then these Sheet Pan Chocolate chip Cookies are exactly what you need. This recipe turns the classic cookie baking experience on its head by allowing you to bake an entire batch all at once on a single sheet pan, delivering soft, chewy, and evenly baked treats every time. Whether you’re baking for a crowd or just want a convenient way to satisfy your sweet tooth, learning the easy steps to bake perfect, gooey Sheet Pan Chocolate chip Cookies will become your new favorite baking hack.

Why You’ll Love This Recipe

• Big Batch Baking: Prepare enough cookies to feed a crowd without fussing over individual cookie scoops.
• Perfect Texture Every Time: Crispy edges and soft, melty centers make these cookies irresistible.
• Time-Saving and Efficient: Bake all at once with minimal cleanup and prep.
• Customizable: Easy to tweak with your favorite add-ins or dietary preferences.
• Family Friendly: Fun and simple enough to involve kids in the baking process.

Ingredients You’ll Need

Getting the ingredients right is key to achieving that perfect Sheet Pan Chocolate chip Cookies texture and flavor. Each element plays a crucial role, from the rich butter that adds flavor and crispiness to the brown sugar that gives deep caramel notes and softness.

• Unsalted Butter: Using room temperature butter ensures a creamy dough and helps cookies spread evenly.
• Granulated Sugar: Provides sweetness and helps create those coveted crispy edges.
• Brown Sugar: Adds moisture and a chewy texture, along with a rich, caramel flavor.
• Vanilla Extract: Elevates the flavor with warm, aromatic notes.
• Eggs: Bind ingredients together and contribute to cookie softness.
• All-Purpose Flour: The structure for the cookies, carefully measured to avoid dryness.
• Baking Soda: Helps cookies rise just enough for a tender crumb.
• Salt: Balances sweetness and enhances all other flavors.
• Chocolate Chips: The star ingredient—using a mix of milk and semi-sweet chips can add depth.

Variations for Sheet Pan Chocolate chip Cookies

Feel free to get creative with your Sheet Pan Chocolate chip Cookies! This recipe is super flexible, making it easy to adapt based on what you have in your pantry or your personal taste preferences.

• Nutty Addition: Fold in chopped walnuts or pecans for some delightful crunch.
• Double Chocolate: Swap half the flour for cocoa powder and add extra chocolate chips for a richer twist.
• Oatmeal Blend: Mix in rolled oats to add chewiness and a wholesome touch.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend, ensuring to check baking soda ratios.
• Vegan Version: Use dairy-free butter and flax eggs to make these cookies vegan-friendly without compromising taste.

How to Make Sheet Pan Chocolate chip Cookies

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients and letting the butter come to room temperature—it should be soft but not melted. Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when your dough is mixed.

Step 2: Cream Butter and Sugars

Using a mixer or a sturdy spoon, cream together the butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. This process incorporates air into the dough, helping the cookies rise and develop texture.

Step 3: Add Eggs and Vanilla Extract

Beat in the eggs one at a time, then add the vanilla extract. Make sure each egg is fully incorporated before adding the next to maintain a smooth batter.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents within the cookie dough.

Step 5: Mix Dry and Wet Ingredients

Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing here, which can make the cookies tough.

Step 6: Fold in Chocolate Chips

Gently fold in the chocolate chips evenly throughout the dough for that classic gooey texture in every bite.

Step 7: Spread Dough on Sheet Pan

Line a large sheet pan with parchment paper, then spread the cookie dough evenly to the edges, about 1/2-inch thick. A spatula or the back of a spoon works well for this step.

Step 8: Bake the Cookies

Bake in the preheated oven for 15–20 minutes or until the edges are golden brown and the center looks set but still soft. Remember, the cookies will continue to bake slightly once out of the oven.

Step 9: Cool and Slice

Allow the cookie slab to cool on the sheet pan for at least 20 minutes before slicing into squares or rectangles to serve. This step preserves that gooey middle while letting the edges crisp up perfectly.

Pro Tips for Making Sheet Pan Chocolate chip Cookies

• Chill Your Dough: Refrigerate the dough for 30 minutes if your kitchen is warm to prevent spreading.
• Use Parchment Paper: It prevents sticking and makes cleanup a breeze.
• Don’t Overbake: Pull cookies out when centers are still soft for maximum gooeyness.
• Even Spreading: Use an offset spatula to spread your dough uniformly for consistent baking.
• Let Cookies Rest: Cooling time is essential for slicing neat squares without crumble.

How to Serve Sheet Pan Chocolate chip Cookies

Garnishes

A simple sprinkle of flaky sea salt on top after baking enhances the sweet and salty flavor combo beautifully. For an extra treat, drizzle melted white or dark chocolate over the cooled cookie slab.

Side Dishes

Serve with a tall glass of cold milk, a scoop of vanilla ice cream, or even a cup of your favorite coffee or tea to complement the cookie’s rich sweetness.

Creative Ways to Present

Cut into uniform squares and stack them on a decorative plate for parties, or sandwich a layer of peanut butter or softened cream cheese between two cookie squares for an indulgent treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover Sheet Pan Chocolate chip Cookies in an airtight container at room temperature for up to 4 days. Keeping them sealed preserves the moisture for that perfect soft center.

Freezing

You can freeze both the unbaked dough spread on parchment paper or the baked cookie slabs wrapped tightly in plastic wrap and foil. Frozen dough can last up to 3 months, while baked cookies freeze well for about 2 months.

Reheating

To revive the gooey texture, reheat cookie slices in a microwave for 10–15 seconds or warm them in the oven at 300°F (150°C) for 5 minutes until warm but not dry.

FAQs

Can I use a different type of chocolate for Sheet Pan Chocolate chip Cookies?

Absolutely! Feel free to experiment with dark, milk, or white chocolate chips, or even chopped chocolate bars to suit your taste.

How thick should I spread the dough on the sheet pan?

About ½-inch thick is ideal to achieve a balance between crispy edges and soft centers.

Can I make this recipe dairy-free or vegan?

Yes! Substitute the butter with dairy-free margarine and use flax eggs or other egg replacers to make the recipe vegan.

What if my cookie slab sticks to the parchment paper?

Using high-quality parchment and allowing the cookie to cool thoroughly before slicing helps prevent sticking; gently lift edges with a spatula if needed.

How do I get my Sheet Pan Chocolate chip Cookies to have crispy edges?

Using a mix of granulated and brown sugar, baking at a moderately high temperature, and spreading the dough evenly helps create those perfectly crispy edges.

Final Thoughts

Sheet Pan Chocolate chip Cookies are the ultimate crowd-pleaser that combine ease, efficiency, and incredible taste into one sweet treat. Once you master these simple steps, you’ll never want to bake traditional scooped cookies again. So, grab your ingredients, preheat that oven, and get ready to enjoy perfectly gooey, crispy-edged cookies that feel like a warm hug right from your kitchen!

Related Posts

• Heavenly Creamy Cinnamon Rice Pudding
• Lofthouse Cookies
• Pistachio Pear Tart

Print