Sheet pan cookies are one of my favorite ways to make cookies, especially when I am baking for a crowd! These Double Chocolate Sheet Pan Cookies are thick, chewy, and loaded with rich chocolate flavor in every bite. Best of all, there is no scooping required; just press the dough into the pan, bake, and slice into however many cookies you’d like. No judgment here on how big your “cookies” are! 😉
If you have tried my Sheet Pan Chocolate Chip Cookies, you already know how easy this method is. This chocolate version takes that same simple approach and turns it into a rich, bakery-style cookie loaded with Dutch-process cocoa and plenty of chocolate chips and chunks. The result is a thick, chewy cookie with soft centers and slightly crisp edges that is perfect for sharing (or keeping all to yourself!).
Ingredients & Substitutions
- Butter: Melted unsalted butter gives these cookies their chewy, bakery-style texture.
- Sugars: A combination of light brown sugar and granulated sugar adds sweetness while keeping the cookies soft and chewy.
- Dutch-Process Cocoa Powder: Dutch-process cocoa gives these cookies a rich, deep chocolate flavor. I don’t recommend substituting natural cocoa powder, as it will change both the flavor and the texture.
- Cornstarch: A little cornstarch helps make the cookies extra soft and tender.
- Chocolate Chips & Chunks: I love using a mix of dark chocolate chips and chunks for plenty of chocolate in every bite. If you only have chocolate chips or only chocolate chunks, feel free to use all of one or the other. Semi-sweet chocolate also works well.
FAQs
Can I use a different size sheet pan?
This recipe is written for a 15x10x1-inch sheet pan. Using a different size pan will change the thickness of the cookies and may require adjusting the baking time.
Can I use a different type of cocoa powder?
I recommend using Dutch-process cocoa powder for the best rich chocolate flavor and texture. Natural cocoa powder will work in a pinch, but it may slightly change the flavor and color of the cookies.
How do I know when the cookies are done?
The edges should be set while the center still looks slightly underbaked. The cookies will continue to set as they cool, which helps give them their soft, chewy texture.
Can I use a different type of chocolate?
Absolutely! Dark chocolate gives these cookies a rich flavor, but milk chocolate, semi-sweet chocolate, or a mix of chocolate chips and chunks will also work well.
Can I add mix-ins?
Yes! These cookies are easy to customize. Try adding chopped walnuts or pecans, peanut butter chips, white chocolate chips, toffee bits, or even mini marshmallows. Keep the total amount of mix-ins close to the amount of chocolate in the recipe so the cookies bake evenly.
Why You’ll Love These Sheet Pan Cookies
- No scooping required! Instead of portioning out individual cookies, you simply press the dough into a sheet pan and slice once cooled.
- Perfect for a crowd: One pan makes plenty of thick, chewy cookies, making them great for parties, bake sales, or sharing.
- Bakery-style texture: The melted butter, extra egg yolk, and cornstarch help create soft centers with slightly crisp edges.
- Deep chocolate flavor: Dutch-process cocoa gives these cookies a rich, chocolatey flavor, and the combination of cocoa, chocolate chips, and chunks makes every bite extra chocolatey.
How to Store Double Chocolate Sheet Pan Cookies
To Store: Store the cookies in an airtight container at room temperature for up to 3 days. To help keep them soft and chewy, avoid leaving them uncovered.
To Freeze: These cookies freeze well! Once completely cooled, cut them into squares and place them in a freezer-safe container or bag. Freeze for up to 3 months. Let them thaw at room temperature before serving.
Double Chocolate Sheet Pan Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- ½ cup (50 g) Dutch-process cocoa powder
- 2 ¼ cups (281 g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 ½ cups (455 g) dark chocolate chips and chunks, divided (2 cups for the dough, ½ cup for topping)
Instructions
- Preheat oven to 350°F. Line a 15x10x1-inch sheet pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined.
- Add the eggs, egg yolk, and vanilla extract. Whisk until smooth and fully combined.
- In a separate bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Fold in 2 cups of the chocolate chips and chunks.
- Press the dough evenly into the prepared sheet pan, spreading it all the way to the edges. Sprinkle the remaining ½ cup chocolate chips and chunks evenly over the top, gently pressing them into the dough.
- Bake for 18 to 22 minutes, or until the edges are set and the center still looks slightly underbaked. The cookies will continue to set as they cool.
- Let the cookies cool completely in the pan before cutting into squares and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What makes these not brownies? Like, texture/flavor wise?
Great question! 😊 The biggest difference is the texture. These have the chewy, slightly crisp texture of a double chocolate cookie, while brownies are fudgier and more cake-like. They deliver all the rich chocolate flavor of a brownie, just in cookie form!
I would love to try this recipe using a cookie scoop. Would you suggest any adjustments?
Hi Rebecca! 😊 A medium cookie scoop should work well. I’d bake them at the same temperature, but start checking them around 9-11 minutes since they’ll bake much faster than the sheet pan version. Let me know if you give it a try!
I want to make this. I was wondering, I always refrigerate my cookie dough for at LEAST a couple hours, letting all the flavors/ingredients get to know one another, lol. Do you think it will be OK with this recipe?
Hi Teresa! 😊 I think it would be just fine! Chilling the dough for a couple of hours shouldn’t hurt anything and may even deepen the chocolate flavor a bit. Since the dough will be firmer, you may just need to let it sit at room temperature for a few minutes before spreading it into the pan. I’d love to hear how they turn out if you give it a try!
Can I substitute gluten-free flour in this recipe with the same results?
Hi Terry! 😊 I haven’t tested this recipe with a gluten-free flour blend, so I can’t promise the exact same results. If you decide to try it, I’d recommend using a good-quality 1:1 gluten-free baking flour that contains xanthan gum. I’d love to hear how they turn out if you give it a try!
I made these for my co-volunteers at my local food bank. They went pretty quickly, and most of the comments were positive. I think, perhaps, for some — they were a little TOO chocolatey (is there such a thing?) … I guess cocoa power + dark chocolate chips + dark chocolate chunks IS a lot of chocolate. The texture of the cookie was perfect and the bake time was bang on at the least time. I think I’ll put this one aside for a while, but not because they weren’t enjoyed.
Great feedback as always, thanks for those insights, Lori! 🙂 (I hope this helps folks truly understand what they will get with this recipe!)