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Sheet Pan Chocolate chip Cookies

Sheet Pan Chocolate chip Cookies
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These Sheet Pan Chocolate Chip Cookies offer the perfect balance of crispy edges and gooey centers baked all at once on a single sheet pan. Ideal for big batch baking, they deliver soft, chewy, evenly baked treats with minimal effort and cleanup. This versatile recipe can be customized with add-ins or dietary preferences like vegan or gluten-free versions, making it a family-friendly favorite and a convenient way to satisfy your sweet tooth.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract

Main Add-ins

  • 2 cups chocolate chips (mix of milk and semi-sweet recommended)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and let the butter come to room temperature; it should be soft but not melted. Preheat the oven to 350°F (175°C).
  2. Cream Butter and Sugars: Using a mixer or spoon, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy to incorporate air for texture.
  3. Add Eggs and Vanilla Extract: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then add vanilla extract for rich aroma.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt to evenly distribute leavening agents.
  5. Mix Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined; avoid overmixing to prevent toughness.
  6. Fold in Chocolate Chips: Gently fold chocolate chips evenly into the dough for gooey chocolate in every bite.
  7. Spread Dough on Sheet Pan: Line a large sheet pan with parchment paper and spread dough evenly to about ½-inch thickness using a spatula or back of a spoon.
  8. Bake the Cookies: Bake in preheated oven for 15–20 minutes until edges are golden and center is set but still soft; keep in mind cookies will finish baking slightly after removal.
  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 preserve gooey centers and crisp edges.

Notes

  • Chill dough for 30 minutes in warm kitchens to prevent excessive spreading.
  • Use parchment paper to prevent sticking and simplify cleanup.
  • Remove cookies from oven when centers are still soft to retain gooey texture.
  • Use an offset spatula for even dough spreading and consistent baking.
  • Allowing cookies to rest before slicing ensures neat squares without crumbling.
  • Sprinkle flaky sea salt or drizzle melted chocolate on cooled slabs for enhanced flavor.
  • Leftovers store well in airtight containers at room temperature up to 4 days.
  • Freeze dough or baked slabs for longer storage; dough up to 3 months, baked cookies about 2 months.
  • Reheat slices in microwave 10–15 seconds or oven at 300°F (150°C) for 5 minutes to revive gooeyness.

Nutrition

Keywords: sheet pan cookies, chocolate chip cookies, big batch cookies, easy cookie recipe, chewy cookies, crispy edges, vegan option, gluten-free cookie

Find it online: https://lillysplate.com/sheet-pan-chocolate-chip-cookies/