Sheet Pan Chocolate Chip Cookies
These Sheet Pan Chocolate Chip Cookies are an easy way to make a big batch of soft, chewy chocolate chip cookies in one pan. Thick, buttery, and loaded with chocolate chips, they bake up golden on the edges with a soft center in every bite.
Servings: 24 people
Calories: 287kcal
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, melted, slightly cooled
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (312 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 ½ cups (425 g) semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C). 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 fully combined.
- Whisk in the eggs and vanilla extract until well blended.
- Add the flour, cornstarch, baking soda, baking powder, and salt. Stir with a rubber spatula until just combined.
- Fold in 2 ¼ cups of the chocolate chips, reserving the remaining ¼ cup for the topping.
- Spread the dough evenly into the prepared sheet pan (the dough will be thick).
- Sprinkle the remaining chocolate chips on top and gently press them into the surface.
- Bake for 18 to 22 minutes, until the edges are golden and the center still looks slightly underdone. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool completely in the pan on a wire rack, about 1 hour. Use the parchment overhang to lift the cookies out, then cut into bars.
Nutrition
Serving: 1portion | Calories: 287kcal