Sheet Pan Chocolate Chip Cookies (No-Mess & Irresistibly Gooey!)
I don’t think there’s any other dessert that’s guaranteed to please everyone like chocolate chip cookies. Just the smell of cookies filling the kitchen is enough to make anyone and everyone drool!
But if I’m being honest, baking cookies can be a bit of a hassle. I love whipping ’em up when it’s just me and my family. Now when I’m feeding all my kids’ friends for a party or my relatives at a gathering and waiting for multiple batches to bake? Not exactly my thing.
Enter these Sheet Pan Chocolate Chip Cookies! These have all the chewy, buttery, chocolatey goodness of a classic chocolate chip cookie, with crisp edges and a tender interior.
The twist is everything bakes into one huge cookie on one big pan.
No scooping, no messy kitchen — just mix, bake, and slice into thick, soft bars!
Why You’ll Love This Recipe
- Effortless preparation: No individual cookie scooping required!
- Even baking: Achieves a perfect balance of crispness and chewiness with every bite
- Perfect for gatherings: A great way to satisfy cookie cravings for parties or cozy nights at home
- Customizable: Can be made with nuts, dried fruits, or various types of chocolate for your own twist
The Story Behind the Recipe
I first made this recipe while prepping for my nephew’s birthday celebration. We already had cake, but my sister asked me to make another dessert for all the sweet-toothed kids (and adults) at the party.
I’d planned to make classic chocolate chip cookies, but after realizing I’d be stuck at the oven baking tray after tray while the party went on without me, I needed a quick fix.
That’s when I realized I could make something akin to a cookie cake that would all bake on one pan and that I could slice up into small pieces.
I grabbed a sheet pan, spread my dough across it, and lo and behold, I was able to bake a thick, chewy cookie that I cut up into bars with crisp edges, gooey centers, and just the right amount of chocolate in every bite.
The kids devoured them, and the adults asked for the recipe, so I knew it was a hit.
Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 cup unsalted butter, melted and cooled
- 1 1/2 cup packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet or dark chocolate chips
Prep & Cook Time
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and spray the sides of a 13×18 sheet pan with cooking spray. Feel free to line the pan with parchment paper.
- In a bowl, combine the melted and cooled butter, brown sugar, and white sugar. Mix well.
- Then add the eggs and vanilla extract to the same bowl. Remember to mix well after each addition to ensure even incorporation, whisking until it achieves a smooth consistency.
- Now add the dry ingredients. Fold in the flour, cornstarch and baking soda until everything is just combined. Be careful not to overmix.
- Fold in the chocolate chips gently with a spatula until just combined.
- Using a spatula, transfer the dough to your sheet pan. At this point, the dough should be soft, thick, and sticky.
- Spread the dough evenly across the prepared sheet pan, making sure to reach the edges.
- Bake in the preheated oven for around 20 to 23 minutes. The cookies should be golden brown and set in the middle.
- Let cool in the pan for a few minutes before cutting into squares.
Expert Tips for the Best Results
- Let the butter cool for at least 10 minutes after melting before combining with other ingredients. Otherwise, it might cook the other ingredients or cause curdling.
- Don’t overmix the batter. Stir until just combined and until there are no visible flour streaks to preserve the tender, chewy texture.
- Don’t overbake the cookies so they don’t turn out dry and chewy. They should come out of the oven a little soft and slightly underbaked.
- Allow your cookie to cool slightly before cutting. Wait around 5 to 10 minutes before cutting so you get clean, even squares without crumbling.
- Serve your cookie bars with ice cream and a drizzle of chocolate sauce for extra indulgence! You can also pair them with coffee to cut through the sweetness.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 35mg |
| Sodium | 150mg |
| Total Carbohydrates | 30g |
| Dietary Fiber | 1g |
| Sugars | 16g |
| Protein | 2g |
FAQs About Sheet Pan Chocolate Chip Cookies
Can I make these cookies without eggs?
Yes! You can substitute each egg with a flaxseed “egg” using 1:1 ratio for a vegan option.
What’s the best way to store leftover cookies?
Keep them in an airtight container in the fridge for up to one week for optimal freshness.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans can provide a delightful crunch and additional flavor.
Make These Effortlessly Good Sheet Pan Chocolate Chip Cookies Today!
These sheet pan chocolate chip cookies are the perfect solution when you need a dessert that’s easy, delicious, and guaranteed to disappear fast.
Whether you’re baking for a party, a family gathering, or just to satisfy a serious cookie craving, this foolproof recipe delivers thick, chewy, chocolate-packed goodness in every bite.
