Name: Sheet Pan Chocolate Chip Cookies Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
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 (semisweet, milk chocolate, dark, etc.)

Jump to Recipe·5.2 from 11 reviews

If you’ve ever wished you could make an entire tray of gooey, melty chocolate chip cookies without the fuss of batch after batch, you’re about to meet your new best friend. Sheet Pan Chocolate Chip Cookies are your ticket to fast, flavorful cookies in generous, party-ready portions. There’s no need for a mixer, zero scooping, and just one pan for effortless cleanup. Every bite delivers those buttery vanilla notes and pools of rich chocolate that cookie dreams are made of, with golden brown, slightly crisp edges and a deliciously soft center. This recipe is seriously a cookie lover’s lifesaver!

Sheet Pan Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

What I adore about these Sheet Pan Chocolate Chip Cookies is how they rely on simple pantry staples to create something extraordinary. Each ingredient brings its own magic: depth from brown sugar, lift from baking powder, richness from butter, and those all-important chocolate chips for melty perfection in every bite.

1 cup unsalted butter, melted and slightly cooled: Use real butter for maximum flavor and a perfectly chewy texture.
1 1/2 cups dark brown sugar, packed: For deep, caramel-like sweetness that keeps the cookies extra moist.
1 cup white sugar: Helps create a crisp edge and balances the molasses flavor of the brown sugar.
2 large eggs, room temperature: Eggs help bind the dough and ensure a tender crumb.
2 large egg yolks, room temperature: Yolks increase richness and add a little extra chewiness.
2 Tbsp. whole milk: A splash of milk adds softness and helps the dough spread just right.
1 1/2 Tbsp. pure vanilla extract: Go big on vanilla for a warm, aromatic lift.
3 1/2 cups all purpose flour, spooned and leveled: Always measure flour properly for the best texture—don’t scoop straight from the bag!
2 tsp. cornstarch: Secret ingredient for melt-in-your-mouth softness.
1 tsp. baking soda: Works with the baking powder for even lift.
1 tsp. baking powder: Ensures the cookies bake up slightly puffy but not cakey.
1 1/2 tsp. kosher salt: Don’t skip it; salt balances sweetness and intensifies flavor.
2 cups chocolate chips, plus more for topping: Use your favorites—semi-sweet, milk, dark, or a mix—for truly decadent pockets of chocolate.

How to Make Sheet Pan Chocolate Chip Cookies

Step 1: Prep the Oven and Pan

Start by preheating your oven to 325°F—just the right temp for perfectly even baking. Grab a standard half sheet pan (13×18 inches) and give it a generous spray with nonstick cooking spray. That’s all the prep you need for this easy, crowd-pleasing batch.

Step 2: Mix Butter and Sugars

In a large mixing bowl, combine your melted (and slightly cooled!) butter with the dark brown sugar and white sugar. Whisk until smooth and glossy, making sure there are no sneaky brown sugar lumps. This first step dissolves the sugars so your Sheet Pan Chocolate Chip Cookies bake up with shiny tops and chewy middles.

Step 3: Whisk in the Wet Ingredients

Add in the eggs, extra yolks, milk, and a hearty splash of vanilla extract. Whisk again until everything is beautifully blended. The extra yolks and milk guarantee that signature soft, chewy bite everyone loves.

Step 4: Fold in the Dry Ingredients

Sprinkle in the flour, cornstarch, baking soda, baking powder, and salt. Gently fold the mixture with a spatula just until the flour is almost incorporated. Don’t overmix—just fold until you can’t see pockets of flour any longer.

Step 5: Add Chocolate Chips

Now for the best part—fold in those glorious chocolate chips! Use a mix if you like for bursts of different chocolates in every bite. At this point, feel free to reserve a small handful to sprinkle over the top before or after baking so you get those beautiful melty pools.

Step 6: Spread and Bake

Pour the dough onto your prepped sheet pan. Use an offset spatula or clean hands to smooth it evenly to the edges—it will look thick but trust the process! Top with more chocolate chips if you’re feeling extra. Bake for about 22 minutes. The cookies will look puffy straight out of the oven; as they cool, they settle into chewy, tender squares with crisp edges.

Step 7: Cool and Cut

Let your giant cookie slab cool completely on the pan. This gives it time to set, and makes it much easier to cut into perfect portions. Slice into squares—big or small—and get ready to make everyone’s day!

How to Serve Sheet Pan Chocolate Chip Cookies

Garnishes

For a show-stopping finish, sprinkle flaky sea salt over the cookies while they’re still slightly warm. You can also dust with powdered sugar for a soft, snowy look, or drizzle with a quick chocolate or caramel sauce to amp up the decadence.

Side Dishes

Might sound over-the-top, but a scoop of vanilla ice cream alongside warm Sheet Pan Chocolate Chip Cookies is about as dreamy as it gets. Cold milk is the timeless choice, but coffee or hot chocolate are equally delightful for an afternoon treat or late-night snack.

Creative Ways to Present

Cut your cookies into different shapes with a sharp knife or use cookie cutters for festive occasions. Stack the squares on a serving board, wrap them up as edible gifts, or build an ice cream sandwich bar for a fun party dessert—Sheet Pan Chocolate Chip Cookies easily steal the show.

Make Ahead and Storage

Storing Leftovers

Store your cooled cookie squares in an airtight container at room temperature. They stay fresh and soft for up to five days, though honestly, they rarely last that long! A slice of sandwich bread in the container can help maintain moisture if you live in a drier climate.

Freezing

Sheet Pan Chocolate Chip Cookies freeze beautifully. Arrange cooled squares in a single layer in a freezer-safe bag or container, separating layers with parchment to prevent sticking. They’ll keep well for up to three months, ready for whenever you need a sweet fix.

Reheating

Want that just-baked taste? Microwave individual squares for 10 to 15 seconds to soften them and gently remelt the chocolate. Or, warm several pieces in a low oven (about 300°F) for a few minutes. Serve warm and enjoy the irresistible gooeyness all over again.

FAQs

Can I use a different size pan?

A standard half sheet pan (13×18 inches) is ideal, but you can use a slightly smaller rimmed baking sheet in a pinch. Just watch your baking time, as the cookies will turn out a little thicker and may need a few extra minutes.

What kind of chocolate chips work best?

Truly, it’s up to your taste! Semi-sweet is classic for Sheet Pan Chocolate Chip Cookies, but you can combine milk, dark, or even chunks for more texture. Try swirling in mini chips or chopped chocolate bars for a fun twist.

Can I make the dough ahead of time?

Yes! Prepare the dough, cover tightly, and refrigerate for up to 48 hours before baking. Let it come to room temperature for 10–15 minutes so it’s easy to spread onto your sheet pan when you’re ready.

How do I know when the cookies are done?

Bake until the top looks just set and lightly golden around the edges. The center should still appear a bit soft, as it will continue to bake on the hot pan after coming out of the oven. Slightly underbaking is the secret to chewy, tender cookies!

Can I add nuts or other mix-ins?

Absolutely! Chopped toasted pecans, walnuts, or even colorful sprinkles make excellent add-ins. Fold them in with the chocolate chips for extra crunch and flavor, but keep total mix-ins to about 2 1/2 cups maximum.

Final Thoughts

If you’re craving bakery-style cookies in a hurry, Sheet Pan Chocolate Chip Cookies are your new go-to treat for every occasion. Whether you’re baking for a crowd or indulging solo, I can’t recommend this simple, shareable recipe enough—once you try them, you’ll never go back to scooping individual cookies again!