Soft and Chewy Sheet Pan Chocolate Chip Cookies

A single giant cookie baked right in a sheet pan and cut into squares. You get all the flavor of a classic chocolate chip cookie without the scooping, chilling, or rotating trays. Just one pan, 35 minutes, and a whole lot of warm, gooey bars.

This recipe feeds a crowd with no extra effort. The edges turn golden and crisp while the center stays dense and soft, loaded with melted chocolate chips in every bite.

What Makes These Sheet Pan Cookies So Good

A big cookie bar feels like a treat and a shortcut all at once. There is no fussing with cookie scoops or waiting between batches. You press the whole dough into one pan and bake it straight away.

The texture hits the sweet spot between chewy and tender. Brown sugar and melted butter keep the center fudgy, while the shallow pan bakes the edges a little quicker, giving you the best of both worlds.

I keep coming back to this method because it is so forgiving. Even if the oven runs a bit hot, the giant slab holds its moisture and slices clean. It also makes dessert feel generous without any extra work.

Ingredients

• 1 cup unsalted butter, softened: leave it at room temperature until it is soft but not greasy.
• 1 cup granulated sugar: helps the top get that crackly crust.
• 1 cup packed light brown sugar: dark brown sugar works too, for a deeper molasses note.
• 2 large eggs, at room temperature: cold eggs can make the batter stiff.
• 2 teaspoons vanilla extract: use the real stuff if you have it.
• 3 cups all-purpose flour: spoon and level it so the dough does not get dry.
• 1 teaspoon baking soda: gives the cookie a slight lift.
• 1 teaspoon fine sea salt: table salt is fine, halve the amount.
• 2 cups semisweet chocolate chips: a mix of milk and dark chips is good too.

Variations / Substitutions

• Swap the chips: white chocolate and dried cranberries make a sweet-tart version. Chopped dark chocolate bars work if that is what you have.
• Add nuts: fold in 1 cup of toasted pecans or walnuts with the chips for crunch.
• Make it saltier: sprinkle a light pinch of flaky sea salt over the top before baking.
• Dairy free: use a plant based butter stick and skip the parchment for a greased pan. The texture will be a bit softer but still tasty.
• If you want individual cookies without a sheet pan, try my Classic Chewy Chocolate Chip Cookies next.

How To Make Sheet Pan Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

Beat the 1 cup softened butter, 1 cup granulated sugar, and 1 cup brown sugar in a large bowl with an electric mixer. Beat on medium speed until the mixture looks light and fluffy, about 2 to 3 minutes.

Scrape down the sides once or twice so nothing hides out at the bottom. The color should turn a shade lighter, and the texture will feel airy, almost like thick frosting.

Step 2: Mix In the Eggs and Vanilla

Beat in the 2 eggs one at a time. Add the 2 teaspoons vanilla and beat until the whole mixture looks smooth and glossy, about 1 minute total.

Stop as soon as each egg disappears into the batter. The bowl will smell sweet and buttery right now, which is a good sign.

Step 3: Fold In the Dry Ingredients

In a separate bowl, whisk the 3 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt. Pour this dry mixture into the wet ingredients and mix on low speed just until the flour streaks vanish, about 30 seconds. Do not overmix.

Switch to a spatula and fold in the 2 cups chocolate chips by hand. The dough will be thick and a little sticky.

Step 4: Press the Dough Into the Pan

Line a 13-by-18-inch half sheet pan with parchment paper. Scrape the dough onto the pan and use your fingers or a spatula to press it into an even layer all the way to the corners. Damp hands help if the dough sticks.

It will look thin, roughly ½ inch thick. That is exactly what you want, because the cookie will rise as it bakes.

Step 5: Bake the Cookie

Preheat the oven to 350°F (175°C) right before this step. Slide the pan onto the middle rack and bake for 20 to 25 minutes. The cookie is done when the edges look deep golden and the center appears set but still a little soft. A toothpick inserted near the middle should come out with a few moist crumbs.

The cookie will keep cooking a bit once you pull it from the oven. If the very center seems slightly underdone, that is fine. It will set as it cools.

Step 6: Slice and Serve the Cookies

Leave the cookie in the pan on a wire rack for 10 minutes. Then grasp the parchment edges, lift the whole slab out, and set it on a cutting board. Cut into 24 squares with a sharp knife.

Serve while still slightly warm, when the chocolate is melted and the bars hold their shape. The crumb will be tender in the middle and crisp at the edges.

Tips for a Great Sheet Pan Cookie

• Use a metal sheet pan with a light interior for even browning. Dark pans can overbake the edges.
• Line the pan with a parchment sling so the parchment hangs over two sides. It makes lifting the whole cookie out a breeze.
• If the dough shrank from the corners during baking, that is fine. It will still look rustic and taste great.
• Let the cookie cool a few extra minutes before slicing if you want very clean cuts.

Chill the pressed dough in the pan for 30 minutes if you like a thicker, chewier bar. This is optional but nice when time allows.

Bake times by pan size:

Storing Leftovers

• Room temperature: Store squares in an airtight container for up to 5 days. They stay soft if you do not overbake them.
• Freeze: Wrap the cookie slab or individual squares in plastic wrap, then foil, and freeze up to 2 months. Thaw at room temperature and warm in a microwave for 15 seconds if you want a gooey bite.

Frequently Asked Questions

Can I make this in a smaller pan?

Yes. The dough will be thicker, so bake longer at the same temperature. Use the times in the table above as a guide and watch for a set center.

Can I use a gluten free flour blend?

Yes. A good 1-for-1 all purpose gluten free blend that contains xanthan gum works well. The texture may be a bit more crumbly, but the bars still hold together.

Why did my cookie turn out dry or hard?

That usually means the flour was packed too tightly or the cookie baked a minute too long. Spoon the flour into your measuring cup and level it, and start checking at the minimum bake time.

Can I double this recipe for a full sheet pan?

Yes. Press the doubled dough into an 18-by-26-inch sheet pan and add about 5 minutes to the bake time. Keep an eye on the edges.

Sheet Pan Cookies Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 24 servings

Calories: 210

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 cups semisweet chocolate chips

Method

 

1. Beat butter and both sugars together until light and fluffy, about 2 to 3 minutes.
2. Mix in eggs one at a time, then vanilla, until smooth.
3. Whisk flour, baking soda, and salt together. Stir into the wet mixture on low speed just until combined. Fold in chocolate chips.
4. Press dough into a parchment-lined 13-by-18-inch half sheet pan in an even layer.
5. Bake at 350°F (175°C) for 20 to 25 minutes, until edges are golden and center looks set.
6. Cool in pan 10 minutes, lift out, cut into 24 squares. Serve warm.

Notes

If your oven runs hot, check the cookie a few minutes early to avoid overbrowning the edges. The center should still wiggle a tiny bit when you take it out.