Name: The Perfect Sheet Pan Chocolate Chip Cookies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, melted and slightly cooled; 1 1/2 cups dark brown sugar, packed; 1 cup white sugar; 2 large eggs, room temperature; 2 large egg yolks, room temperature; 2 tbsp whole milk; 1 1/2 tbsp pure vanilla extract; 3 1/2 cups all-purpose flour, spooned and leveled; 2 tsp cornstarch; 1 tsp baking soda; 1 tsp baking powder; 1 1/2 tsp kosher salt; 2 cups chocolate chips (semi-sweet, milk, dark, or your choice) plus extra for topping

These sheet pan chocolate chip cookies transform the classic treat into a delightful, shareable dessert. Baked in one large batch on a sheet pan, these cookies offer the perfect combination of chewy centers and slightly crisp edges, with generous amounts of melty chocolate chips in every bite.

Why You’ll Love This Recipe

No scooping or batch baking required – just spread and bake once!
Perfect for feeding a crowd or cookie exchanges
Consistently even baking across the entire batch
Customizable with your favorite chocolate chips or mix-ins
Simple preparation with basic pantry ingredients
Great make-ahead dessert option
Easy to cut into any size portions you desire
Wonderful texture with chewy centers and slightly crisp edges

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter provides the rich foundation for these cookies. Using melted butter rather than creamed solid butter gives these sheet pan cookies their distinctive chewy texture and deeper flavor profile.
Dark brown sugar contributes moisture and a subtle molasses flavor that makes these cookies irresistibly chewy. It’s the secret to that classic cookie depth of flavor that keeps you coming back for more.
White sugar balances the brown sugar and helps create those slightly crisp edges everyone loves. The combination of both sugars ensures the perfect sweetness level and texture.
Eggs and egg yolks add structure, richness, and moisture. The extra yolks are particularly important as they enhance chewiness and create a more tender crumb in the finished cookies.
Whole milk introduces just enough moisture to create the ideal cookie texture. If you don’t have whole milk, 2% will work in a pinch, though the cookies may be slightly less rich.
Vanilla extract enhances all the other flavors in the cookie. Don’t skimp here – the generous amount called for creates that warm, aromatic backbone that makes these cookies truly special.
All-purpose flour provides the structure for your cookies. Spooning and leveling rather than scooping directly with the measuring cup ensures you don’t add too much, which would make the cookies dry.
Cornstarch is the secret ingredient that makes these cookies extra tender. It inhibits some of the gluten formation, resulting in a softer cookie with almost cake-like qualities.
Baking soda and baking powder work together to give these cookies the perfect rise. The combination creates cookies that puff up nicely in the oven, then settle into that perfect chewy texture as they cool.
Kosher salt balances the sweetness and enhances all other flavors. The slightly larger crystals of kosher salt distribute beautifully throughout the dough.
Chocolate chips are the star of the show. You can use any type you prefer or even mix different varieties for more complex flavor. Semi-sweet provides the classic cookie taste, while dark adds sophistication and milk brings extra sweetness.

Directions

Preheat oven to 325°F (163°C). Spray a standard half sheet pan (13×18 inch) with nonstick spray and set aside.
In a large bowl, whisk melted butter with both sugars until smooth, breaking up any clumps of brown sugar.
Add eggs, egg yolks, milk, and vanilla extract, whisking until fully combined.
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Gradually fold the dry ingredients into the wet until mostly combined.
Fold in the chocolate chips until evenly distributed.
Spread the batter evenly onto the prepared sheet pan, smoothing it out. Sprinkle extra chocolate chips on top if desired.
Bake for about 20-22 minutes. The cookies will look puffy at first but will settle as they cool.
Allow to cool completely on the sheet pan before cutting into 24 squares.

Servings and Timing

These sheet pan chocolate chip cookies yield 24 generous squares, making them perfect for parties, potlucks, or family gatherings. The recipe comes together quickly with just 5 minutes of prep time and 20 minutes of baking time, for a total of 25 minutes from start to finish. Each square contains approximately 190 calories, offering a satisfying treat that’s not overly indulgent.

Variations

Chocolate Lovers: Mix in white, dark, and milk chocolate chips for a triple chocolate experience.
Nutty Delight: Add 1 cup of chopped walnuts, pecans, or macadamia nuts for extra crunch and flavor.
Cookie Monster: Incorporate 1 cup of crushed Oreos or other sandwich cookies into the batter.
S’mores Style: Top with mini marshmallows and graham cracker pieces during the last 5 minutes of baking.
Sea Salt Finish: Sprinkle flaky sea salt on top immediately after baking for a sweet-salty contrast.
Brown Butter Upgrade: For deeper flavor, brown the butter before adding it to the sugar mixture.
Spiced Version: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients.
Festive Holiday: Use seasonal colored chocolate candies or chips instead of regular chocolate chips.

Storage/Reheating

Counter Storage: Store cut cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Freezer Storage: These cookies freeze exceptionally well. Once completely cooled, wrap individual portions in plastic wrap and place in a freezer-safe container or bag. They’ll maintain quality for up to 3 months.
Make-Ahead Option: You can prepare the dough up to 2 days ahead and refrigerate it. Let it come to room temperature for about 30 minutes before spreading in the pan.
Reheating: To enjoy warm cookies, microwave individual squares for 10-15 seconds or warm in a 300°F oven for 3-5 minutes. This revitalizes the gooey chocolate chips and brings back that fresh-baked texture.

FAQs

Why did my cookies turn out cakey instead of chewy?

The most common reason for cakey cookies is using too much flour. Make sure to spoon and level your flour rather than scooping directly from the container. Another culprit could be overmixing the dough once the dry ingredients are added, which develops too much gluten.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce the added salt in the recipe to about 1/2 teaspoon. Using unsalted butter gives you more control over the salt content, but salted butter will still produce delicious results.

How do I know when the sheet pan cookies are done baking?

Look for slightly golden edges and a surface that appears set but may still look slightly underdone in the center. The cookies will continue to cook from residual heat as they cool on the pan. Overbaking will result in dry, crispy cookies rather than chewy ones.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Look for one that contains xanthan gum for best results. The texture may be slightly different, but still delicious.

Why do you add cornstarch to the cookie dough?

Cornstarch helps create a tender, soft texture in the cookies by inhibiting some gluten formation. It’s the secret ingredient that gives these cookies their perfect chewy centers and is often used in professional bakeries.

Can I reduce the sugar in this recipe?

You can reduce the sugar by up to 1/4 cup total, but any more might affect both flavor and texture. Sugar doesn’t just add sweetness—it contributes to moisture, spread, and browning in cookies.

My cookies didn’t spread properly in the pan. What went wrong?

If your cookies remained too thick, the dough might have been too cold or contained too much flour. Make sure to spread the dough evenly across the entire pan before baking, using a spatula to create an even layer all the way to the edges.

Is it necessary to use both whole eggs and egg yolks?

The extra egg yolks are key to achieving the rich, chewy texture that makes these cookies special. The additional fat from the yolks contributes to tenderness and moisture. If you must, you can use 3 whole eggs instead, but the texture won’t be quite the same.

Can I add other mix-ins besides chocolate chips?

Absolutely! These cookies are very adaptable. Try adding up to 2 cups total of mix-ins like M&M’s, chopped nuts, toffee bits, or dried fruit. Just be careful not to exceed 2 cups total, or the dough may not hold together properly.

How do I store the cut cookies to keep them soft?

Place a slice of bread in the airtight container with your cookies. The cookies will absorb moisture from the bread, helping them stay soft for days. Replace the bread slice when it becomes hard.

Conclusion

Sheet pan chocolate chip cookies are the perfect solution when you need to feed a crowd or simply want to enjoy the classic cookie experience with minimal effort. By eliminating the need to scoop individual cookies, this recipe streamlines the baking process while still delivering that irresistible combination of chewy centers, slightly crisp edges, and melty chocolate in every bite.

What makes this recipe truly special is its versatility—customize with your favorite mix-ins, serve warm with ice cream for an elevated dessert, or pack them in lunches throughout the week. The generous yield and easy storage options make these cookies practical for everything from everyday treats to special occasions.

Whether you’re an experienced baker or just starting out, these sheet pan chocolate chip cookies offer foolproof results that will quickly become a staple in your dessert repertoire. The next time you’re craving homemade cookies but short on time, remember that this all-in-one approach delivers classic cookie satisfaction with modern convenience.

The Perfect Sheet Pan Chocolate Chip Cookies