Easy Sheet Pan Chocolate Chip Cookies
Bake a full pan of soft, chewy chocolate chip cookies with crisp edges—no scooping or batches required.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, packed
- 0.67 cup granulated sugar
- 3.5 oz beaten eggs about 2 large
- 1 tbsp pure vanilla extract
- 2.75 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 0.75 tsp kosher salt
- 2 cup semisweet chocolate chips
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 13×18-inch rimmed sheet pan with parchment; lightly grease the corners.
- Whisk melted butter with both sugars in a large bowl until glossy and combined.
- Beat in the eggs and vanilla until the mixture looks smooth and slightly thickened.
- In a separate bowl, whisk flour, cornstarch, baking soda, and salt to evenly distribute.
- Fold dry ingredients into the wet mixture just until no dry streaks remain.
- Stir in the chocolate chips, reserving a small handful if you want to sprinkle on top.
- Spread dough evenly in the prepared pan. Press gently to reach the corners; add reserved chips on top.
- Bake 16–19 minutes, until golden at the edges and just set in the center.
- Cool in the pan on a rack. Slice into bars once set and serve.
Notes
Variation: Swap 1/2 cup of the chocolate chips for chopped toasted walnuts, or finish with a pinch of flaky sea salt. Storage: Keep bars airtight at room temperature for 3 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Sheet Pan Chocolate Chip Cookies flavors. All ingredient ratios and instructions are independently developed.