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+ servings
Cookie squares arranged on parchment paper, ready to serve.

Sheet Pan Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 25 minutes
Sheet Pan Chocolate Chip Cookies are chewy, soft, and loaded with chocolate chips. Prepared in one pan, they are simple, convenient, and perfect for sharing.
24 Servings

Ingredients

  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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

To make these sheet pan chocolate chip cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for structure. Ensure that the cornstarch, chocolate chips, and other ingredients are certified gluten-free to avoid cross-contamination. The remainder of the recipe remains unchanged and will produce soft and chewy gluten-free cookies.
Bitty