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Sheet Pan Chocolate Chip Cookies
Redondo

Sheet Pan Chocolate Chip Cookies

These chewy Sheet Pan Chocolate Chip Cookies are baked in one bowl, no scooping required. Perfect for a crowd, easy to clean up, and loaded with gooey chocolate in every soft-baked bite.
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings: 24 squares
Course: Dessert
Cuisine: American
Calories: 214
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 1/2 cups dark brown sugar, packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 Tbsp whole milk
  • 1 1/2 Tbsp pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 2 cups chocolate chips

Equipment

  • Half sheet pan 13x18 inch, for baking the cookie slab
  • Mixing bowl Large enough to hold all ingredients
  • whisk To combine wet ingredients
  • Spatula To fold and spread the dough

Method
 

  1. Preheat oven to 325°F. Grease a 13x18-inch sheet pan.
  2. Whisk melted butter with brown and white sugar until smooth.
  3. Add eggs, yolks, milk, and vanilla. Whisk until fully combined.
  4. Fold in flour, cornstarch, baking soda, baking powder, and salt.
  5. Stir in chocolate chips. Spread dough evenly in sheet pan.
  6. Bake for 20–22 minutes. Cool completely in pan before cutting.

Notes

Slightly underbake the cookies for best results. Store in an airtight container at room temp for up to 5 days or freeze for 3 months.