I love sheet pan chocolate chip cookies because they deliver warm, chewy cookie bars with minimal effort and perfect shareability. This version bakes a single thin sheet of dough into golden edges and a soft, fudgy center — ideal for parties or a quick weeknight dessert. For a twist on texture, I sometimes swap in mashed banana inspired by recipes like banana chocolate chip cookies, which keeps the bars extra tender.
Why Make This Recipe
- One-batch convenience: you mix once, spread on a rimmed sheet pan, and feed a crowd without scooping dozens of cookies.
- Consistently chewy texture: the method favors a soft interior with crisp edges that most drop cookies struggle to achieve.
- Easy to adapt: you can fold in nuts, oats, or different chocolate types to match your pantry.
- Great for occasions: slice-and-serve bars are perfect for potlucks, school events, or cookie plates.
- Personal insight — I love how the thin sheet cooks evenly in 18–22 minutes at 350°F (175°C), producing a bakery-style result with household equipment, which is why it’s my go-to when I need dessert fast and reliable. For richer flavor ideas, consider the deep nutty notes found in brown butter chocolate chip cookies.
Recipe Overview
- Prep time: 15–20 minutes (plus optional 30 minute chill)
- Cook time: 18–22 minutes at 350°F (175°C)
- Total time: 35–55 minutes (including chill and cooling)
- Servings: about 12–16 bars (depending on slice size)
- Difficulty: Easy
- Method: Cream butter and sugars, stir in eggs and dry ingredients, press evenly into a rimmed 18×13-inch sheet pan lined with parchment, bake until edges are set, cool completely, then cut into squares.
My Experience Making This Recipe
I tested this method several times to control spread and chewiness; chilling the pressed dough for 20–30 minutes gave cleaner slices every time. I also found that using an offset spatula and a bench scraper makes leveling and slicing much neater, especially when serving guests.
How to Make Sheet Pan Chocolate Chip Cookies
Start by creaming 1 cup (225 g) unsalted butter with 1 cup (200 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and fluffy. Add 2 large eggs and 2 teaspoons vanilla, then fold in 2 1/2 cups (312 g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine salt, finishing with 2 cups (340 g) chocolate chips. Press the dough evenly into a parchment-lined rimmed sheet pan (18×13 inch), chill 20–30 minutes for cleaner edges, then bake at 350°F (175°C) for 18–22 minutes until edges are golden and the center appears set but slightly soft. Cool completely in the pan before cutting to prevent crumbling.
Expert Tips for Success
- Use room-temperature eggs and slightly softened butter for proper creaming; this traps air and yields a tender crumb.
- Line your rimmed baking sheet with parchment or a silicone mat to prevent sticking and to ease cleanup.
- Chill the dough in the pan 20–30 minutes to reduce spread and get neat bars, especially important when using high-ratio sugars.
- Measure flour by spooning into the cup and leveling, or use a scale — 312 g flour gives reliably balanced structure.
- For deeper flavor, try a short brown butter step (browning 1 cup butter until nutty) and then cool before creaming; inspiration for this idea appears in creative recipes like brown butter raspberry chocolate chip cookies.
How to Serve Sheet Pan Chocolate Chip Cookies
- Serve warm squares with a scoop of vanilla ice cream for a classic hot-and-cold contrast.
- Cut into bite-size pieces for dessert trays or tuck individually into lunchboxes for a portable treat.
- Plate slightly warmed bars dusted with flaky sea salt for an upscale dessert presentation.
- For seasonal flair, pair slices with spiced whipped cream and a cider — similar pairing ideas work well with brown butter pumpkin chocolate chip cookies.
Storage and Reheating Guide
Store cooled cookie bars in an airtight container at room temperature for up to 3 days to maintain chewiness. For longer storage, freeze individual slices in a single layer on a tray, then transfer to a freezer bag for up to 3 months; thaw at room temperature or rewarm directly. To reheat from frozen, place bars on a baking sheet in a 325°F (160°C) oven for 8–12 minutes until warm; microwaving is faster but can soften the crust.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend (ensure xanthan is present) and reduce chill slightly; texture will be a touch more crumbly but still delicious.
- Dairy-free: use vegan stick butter or solid coconut oil and dairy-free chocolate chips; watch for quicker spread and adjust chill time.
- Cheesecake-stuffed: for a decadent surprise, dollop sweetened cream cheese into the pressed dough and fold lightly, inspired by cheesecake-stuffed chocolate chip cookies.
- Flavor variations: swap half the chocolate chips for toasted nuts, chopped toffee, or dried fruit for contrasting textures.
Nutritional Highlights
These cookie bars are an indulgent source of quick energy from sugar and butter and provide small amounts of protein from eggs and flour. Allergen note: this recipe contains wheat, dairy, and eggs, and may contain soy (in some chocolate chips) and nuts if added. Portion guidance: aim for a 2-inch square as a reasonable single portion to control calories.
Troubleshooting Common Issues
- If bars spread too thin: your dough may be too warm; chill the pressed dough 20–30 minutes before baking and use room-temperature (not melted) butter.
- If centers are underbaked while edges are dark: lower oven temperature by 15–25°F (8–14°C) and add 2–4 minutes to the bake time, or tent with foil to prevent further browning.
- If bars crumble when cut: cool completely in the pan at room temperature or refrigerate 30 minutes before slicing to firm the structure.
Frequently Asked Questions
Q: Can I use store-bought cookie dough for this method?
A: Yes — press a standard refrigerated cookie dough evenly into a lined rimmed sheet pan and bake at 350°F (175°C), but check manufacturer instructions and expect slightly different bake times (often 18–25 minutes). Stir or redistribute any add-ins before pressing to ensure even mix.
Q: How do I get a chewy center rather than cakey bars?
A: Use a higher ratio of brown sugar to granulated sugar, avoid overmixing once flour is added, and remove the bars from the oven when the center looks just set (not dry). Cooling in the pan finishes the set while keeping chewiness.
Q: Can I make these ahead for a party?
A: Absolutely. Bake the bars a day ahead and store airtight at room temperature, or freeze already-sliced bars and thaw the morning of the event. Reheat briefly in a low oven to restore that freshly-baked feel.
Q: What pan gives the best results?
A: Use a rimmed half-sheet pan (18×13 inches) for even baking and room for spreading. Avoid dark nonstick pans for this recipe; they conduct heat more intensely and can darken bottoms prematurely.
Sheet Pan Chocolate Chip Cookies
- Total Time: 42 minutes
- Yield: 12–16 bars 1x
- Diet: Vegetarian
Description
Easy-to-make sheet pan chocolate chip cookies that deliver warm, chewy cookie bars, perfect for sharing at parties or as a quick weeknight dessert.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 cups (340 g) chocolate chips
Instructions
- Cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- Fold in the all-purpose flour, baking soda, and salt, followed by the chocolate chips.
- Press the dough evenly into a parchment-lined rimmed sheet pan (18 x 13 inch).
- Chill the dough for 20–30 minutes.
- Bake at 350°F (175°C) for 18–22 minutes until the edges are golden and the center is set but slightly soft.
- Cool completely in the pan before cutting into squares.
Notes
Using room-temperature ingredients ensures a better texture. For a more complex flavor, consider browning the butter before creaming.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg