Sheet pan chocolate chip cookies loaded with butter, brown sugar, eggs, and chocolate chips. Soft, chewy, easy — baked all in one big batch!
Okay, confession time.
I used to love baking cookies. Like, love love. The measuring, the mixing, the whole “fresh out of the oven” vibe… it was my thing. Until one day, I just couldn’t. Not because I stopped liking cookies (lol, imagine). It was because scooping dough onto baking sheets for batch after batch started to feel… exhausting.
Sound familiar? You start with excitement, but by tray #3, you’re over it.
One Saturday afternoon — and I remember this because it was raining and I was in that mood — I had a craving. Not a “maybe later” craving. No, this was urgent. But I just didn’t want to deal with the process. So I thought, what if I just pressed all the dough into a sheet pan and baked it at once?
Spoiler alert: it worked. Really well.
The result? Sheet Pan Chocolate Chip Cookies that were golden, chewy, melty, and frankly, way more fun. I sliced them up like brownies, shared a few (okay, one), and hoarded the rest for myself. No regrets. None.
Since that fateful lazy day? This is how I make chocolate chip cookies most of the time now. Because sometimes shortcuts make life (and cookies) better.
Why You’ll Love This Sheet Pan Chocolate Chip Cookies Recipe?
Alright, let’s just get this out there — regular cookies are great. But sheet pan cookies? Better. Yep, I said it.
Why? Well for starters, they’re so much easier. No scooping. No swapping trays every 8 minutes. Just spread, bake, and done.
Also, the texture. Oh my gosh. The edges get crispy (I live for those), but the middle? Dreamy. Soft, gooey, slightly underbaked in the best way possible. Every slice gives you that chewy-meets-chocolatey bliss we all want.
And honestly? These Sheet Pan Chocolate Chip Cookies make sharing ridiculously easy. Just cut into bars, hand them out (or don’t, I won’t judge), and you’re the hero of snack time.
Lazy? Maybe. Smart? Definitely.
Ingredient Notes:
Okay, before we dive in, let’s talk about why each ingredient matters. Cookies are simple, but every little thing counts here.
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Unsalted Butter: Softened so it creams nicely with the sugar. Straight from the fridge won’t cut it.
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Brown Sugar + Granulated Sugar: Brown adds moisture and chewiness, granulated brings sweetness and balance. You need both, trust me.
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Eggs + Extra Yolks: Yep, two yolks in addition to the eggs. Why? It makes the cookies rich and super soft. No dry bars here.
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Vanilla Extract: Don’t skip it. It’s like the background music of cookies — subtle, but you’d notice if it wasn’t there.
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Flour, Cornstarch, Baking Soda + Salt: The support squad. Cornstarch is the sneaky MVP for softness.
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Chocolate Chips: Go heavy here. Two cups + extra on top = melty magic.
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Flaky Sea Salt (Optional, but is it really?): That tiny sprinkle? It makes the sweet pop. Always do it.
How To Make Sheet Pan Chocolate Chip Cookies?
Step 1: Preheat and line your pan.
Set your oven to 350°F and line a 13×18-inch baking sheet with parchment paper. Seriously — use parchment. Scrubbing stuck cookie bits is not the vibe.
Step 2: Mix up the butter and sugars.
Beat the softened butter and both sugars together until fluffy. About 2 minutes. Think “light and airy,” not “still chunky.”
Step 3: Add the eggs and vanilla.
Crack in the eggs and yolks, one at a time. Mix after each one. Then add vanilla and beat until smooth. It should smell like cookie dough heaven by now.
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Step 4: Fold in dry ingredients.
Stir in flour, cornstarch, baking soda, and salt. Go slow. Mix just until the flour disappears — no need to overthink or overmix.
Step 5: Chocolate party time.
Fold in all the chocolate chips. Try not to eat half the dough at this point (I fail every single time).
Step 6: Press and top.
Spread the dough evenly into your pan. Sprinkle extra chocolate chips and flaky sea salt on top. Looks fancy, tastes amazing.
Step 7: Bake.
Bake for 20-25 minutes. Edges should be golden, center just set. It’ll still look a little soft — that’s exactly what you want.
Step 8: Cool, slice, and try not to eat them all at once.
Let cool for about 20 minutes. Then slice into bars. Try one while it’s warm — trust me on this.
Storage Options:
Honestly? They barely last more than a day in my house. But if you have leftovers:
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Room Temp: Airtight container, up to 5 days.
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Freezer: Slice and freeze in bags. Pop one out whenever the cookie mood strikes. Microwave for melty vibes.
Variations and Substitutions:
This Sheet Pan Chocolate Chip Cookies recipe is super flexible. Play around:
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Change up the chips: Dark chocolate, white chocolate, butterscotch — go wild.
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Add-ins: Chopped nuts, dried cranberries, or even sprinkles for fun.
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Gluten-Free: Sub in your favorite 1:1 GF flour blend. Works like a charm.
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Double chocolate: Add cocoa powder for a brownie-cookie hybrid. You’re welcome.
What to Serve with Sheet Pan Chocolate Chip Cookies?
Sure, they’re great solo, but here’s how to make them extra special:
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Milk: Always the classic.
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Coffee: For grown-up cookie breaks.
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Ice Cream: Sandwich them or just crumble on top.
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Hot chocolate: When it’s cold and you wanna be cozy.
Frequently Asked Questions:
Can I make them ahead?
Totally. They stay soft for days and freeze well too.
What’s up with the extra egg yolks?
They make them richer and softer. Don’t skip ‘em unless you like boring cookies (kidding… kinda).
Can I use salted butter?
Sure thing — just reduce the added salt a bit.
So yeah, these Sheet Pan Chocolate Chip Cookies are basically my lazy-day cookie hack that turned into my forever go-to. Easy, chewy, full of chocolate… and ready all at once.
Try them and tell me — do you cut them into tidy squares, or are you more of a “slice a giant slab and call it a day” kind of person? (I’m totally team giant slab.)
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sheet Pan Chocolate Chip Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 1½ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips plus additional for topping
- Flaky sea salt optional
Instructions
Preheat the oven.
- Preheat your oven to 350°F (175°C). Line a 13×18-inch rimmed baking sheet with parchment paper and set aside.
Cream the butter and sugars.
- In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Beat on medium speed until the mixture becomes light and fluffy, approximately 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Incorporate the eggs and vanilla extract.
- Add the eggs and egg yolks, one at a time, mixing well after each addition. Once incorporated, add the vanilla extract and mix until fully blended.
Add the dry ingredients.
- Gradually add the all-purpose flour, cornstarch, baking soda, and salt. Stir gently using a spatula or the mixer on low speed, stopping when just combined. Avoid overmixing to maintain a tender cookie texture.
Fold in the chocolate chips.
- Add the semi-sweet chocolate chips to the dough. Fold gently until evenly distributed and no flour streaks remain.
Press the dough into the pan.
- Transfer the cookie dough to the prepared baking sheet. Press it evenly into the pan, ensuring an even thickness throughout. Sprinkle additional chocolate chips and flaky sea salt (if using) evenly across the top.
Bake the cookies.
- Place the sheet pan into the preheated oven and bake for 20 to 25 minutes. The edges should appear lightly golden brown while the center remains soft.
Cool and serve.
- Remove the baking sheet from the oven. Allow the cookies to cool in the pan for at least 20 minutes before lifting them out using the parchment paper. Transfer to a wire rack to cool completely. Once cooled, slice into bars and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
