If you’re dreaming of a cookie that’s just as easy to make as it is irresistible, Sheet Pan Chocolate Chip Cookies are the answer to all your dessert prayers! Imagine warm, buttery squares packed with melty chocolate, chewy centers, and golden, crisp edges — all baked in a single pan. This crowd-friendly treat is your go-to for family game nights, birthday parties, or simply satisfying your cookie cravings with minimal fuss and cleanup. Trust me, once you slice into these thick, chocolatey bars, you’ll never go back to endless batches again.

Sheet Pan Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Sheet Pan Chocolate Chip Cookies lies in their straightforward ingredient list. Each component is carefully chosen to create that perfect blend of chew, sweetness, and chocolate overload. Here’s why every ingredient matters:

Unsalted Butter (1 cup, melted and slightly cooled): Gives the cookies a rich, buttery taste and keeps them soft and moist.
Dark Brown Sugar (1 1/2 cups, packed): Adds depth and chewiness, while boosting that classic caramel undertone.
White Sugar (1 cup): Lends structure and just the right amount of sweetness for balance.
Eggs (2 large, room temperature): Create tender texture and bind everything together.
Egg Yolks (2 large, room temperature): Extra yolks make for richer, fudgier cookies.
Whole Milk (2 Tbsp.): Keeps the dough supple and ensures a soft bite every time.
Pure Vanilla Extract (1 1/2 Tbsp.): A generous splash brings out the best in the chocolate and butter flavors.
All-Purpose Flour (3 1/2 cups, spooned and leveled): The foundation for structure and chew, making cookies thick but tender.
Cornstarch (2 tsp.): Secret weapon for extra softness in each bite.
Baking Soda (1 tsp.): Gives the cookies a little lift for that classic cookie texture.
Baking Powder (1 tsp.): Balances the leavening, ensuring the cookies aren’t too flat or cakey.
Kosher Salt (1 1/2 tsp.): Rounds out the sweetness and highlights all the rich flavors.
Chocolate Chips (2 cups, plus more to sprinkle on top): The star of the show! Mix it up with semi-sweet, milk, or dark chocolate for ultimate gooeyness.

How to Make Sheet Pan Chocolate Chip Cookies

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 325°F. Give a standard half sheet pan (13×18 inches) a generous coat of nonstick spray. This step guarantees easy cookie removal and an evenly golden crust — you’ll thank yourself later at cleanup time!

Step 2: Whisk Together Butter and Sugars

In a large mixing bowl, add your melted and slightly cooled butter, along with both types of sugar. Whisk until the mixture is smooth and the brown sugar has no stubborn clumps left. This rich base is the foundation of that iconic, toffee-like cookie flavor.

Step 3: Incorporate Eggs, Milk, and Vanilla

Next, crack in the eggs and add the extra yolks, pour in the whole milk, and finish with the vanilla extract. Whisk everything together until silky smooth — this step ensures your Sheet Pan Chocolate Chip Cookies will be perfectly moist and flavorful.

Step 4: Add Dry Ingredients

Now, sprinkle in the flour, cornstarch, baking soda, baking powder, and salt. Fold gently until the mixture is almost fully combined. Over-mixing at this stage can create tough cookies, so just mix until the last streaks of flour disappear.

Step 5: Fold in Chocolate Chips

The best part: Adding those luscious chocolate chips! Fold them through the dough gently, ensuring each slice will be filled with melty goodness. Save a handful to sprinkle on top for that bakery-worthy finish.

Step 6: Spread and Bake

Scrape the dough onto your prepared pan and smooth it out into an even layer — trust the process if it seems like a lot, the cookies will spread and settle as they bake. Top with extra chocolate chips and slide the pan into the oven for about 22 minutes. Pull them out when the edges are golden and the center looks just set.

Step 7: Cool, Slice, and Serve

Let your cookies cool completely in the pan (resist the urge to dig in right away!) so they set up perfectly and are easy to slice. Cut into squares and serve up joy with every bite!

How to Serve Sheet Pan Chocolate Chip Cookies

Garnishes

Dress up your Sheet Pan Chocolate Chip Cookies with a light dusting of flaky sea salt, extra drizzles of melted chocolate, or a scoop of vanilla bean ice cream right on top for ultimate indulgence.

Side Dishes

The best partner to these cookies? A tall, icy glass of milk or a rich, freshly brewed cup of coffee. These classics balance the sweetness and create a cozy dessert moment everyone will love.

Creative Ways to Present

Transform your Sheet Pan Chocolate Chip Cookies into a cookie bar platter for gatherings, wrap individual squares in parchment for party favors, or pile them high and serve with vibrant fresh berries for a playful dessert board.

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Chocolate Chip Cookies keep beautifully at room temperature in an airtight container for up to five days. Their soft texture means they’ll taste fresh for days — perfect for late-night snacks or packing into lunchboxes.

Freezing

Want to enjoy these cookies weeks (or months!) later? Freeze cooled squares in a freezer-safe bag or container for up to three months. Thaw at room temperature any time a cookie craving strikes!

Reheating

For that just-baked magic, pop a square in the microwave for 10-15 seconds. The chocolate chips will melt, and you’ll be transported right back to day-one deliciousness.

FAQs

Can I use different types of chocolate chips?

Absolutely! Mix in semi-sweet, milk, dark, or even white chocolate chips to tailor your Sheet Pan Chocolate Chip Cookies exactly to your tastes or use up whatever you have in your pantry.

Do I need to chill the cookie dough?

No chilling required! The beauty of Sheet Pan Chocolate Chip Cookies is their speed and ease, so you can go straight from mixing to baking without the wait.

How do I know when the cookies are done baking?

Pull the sheet pan out when the edges are lightly golden but the center still looks a bit soft. They’ll continue to set as they cool, giving you chewy, tender cookies every time.

Can I halve the recipe?

Yes, you can halve everything and bake in a quarter sheet pan or an 8×8-inch square pan for a smaller batch of Sheet Pan Chocolate Chip Cookies — perfect for a cozy night in!

Why do you use both baking soda and baking powder?

Using both helps achieve the perfect balance between a cookie that’s chewy with crisp edges and one that rises just enough to stay thick and soft throughout.

Final Thoughts

With their effortless process and crowd-pleasing results, Sheet Pan Chocolate Chip Cookies are destined to become your go-to treat for every occasion. Gather your friends or family, bake up a batch, and watch how quickly these thick, chocolate-studded squares disappear — you’re in for a sweet adventure!