Sheet Pan Chocolate Chip Cookie (Easy Cookie Bars)
This Sheet Pan Chocolate Chip Cookie is soft, chewy, and packed with rich chocolate, with golden brown edges and a thick, gooey center that feels like the best part of a bakery-style cookie. It bakes up as one giant cookie, giving you that perfect balance of crisp edges and a soft, chewy texture throughout.
It's the perfect dessert for a birthday party, casual get-together, or anytime you want something easy that feeds a crowd. This sheet pan cookie recipe is made with simple ingredients and comes together quickly, making it a great option even if it's your first time baking something like this.
If you love recipes like our Chocolate Chip Cookie Cake or Banana Chocolate Chip Cookies, this is another fun, shareable twist on classic chocolate chip cookies.
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Ingredients
This sheet pan style cookie uses pantry staples to create a rich, chewy cookie dough that spreads into an even layer and bakes beautifully.
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: Provides structure and helps create a soft, sturdy cookie base.
- Sea Salt: Enhances the chocolate flavor and balances the sweetness.
- Baking Powder: Adds a bit of lift for a softer texture.
- Baking Soda: Helps create that classic chewy texture.
- Light Brown Sugar: Adds moisture and a deeper, caramel-like sweetness.
- Granulated Sugar: Contributes to the lightly crisp edges.
- Unsalted Butter: Melted butter gives the cookie a rich flavor and chewy texture.
- Eggs: Bind everything together and help create structure.
- Vanilla Extract: Adds warmth and depth to the flavor.
- Dark Chocolate Candy Melts: Melt into the dough for pockets of rich chocolate throughout.
To make this recipe easier, gather up your measuring spoons and cups, stand mixer and paddle attachment, mixing bowl, 13x18" sheet pan, and cooling rack.
Variations
- Chocolate Swap: Use chocolate chips or a mix of dark chocolate chunks for a more classic texture.
- Salted Finish: Add a sprinkle of flaky sea salt on top of the dough after baking for extra flavor.
- Nut Addition: Mix in chopped walnuts or pecans for added crunch.
- Flavor Twist: Add a spoonful of peanut butter to the dough for a slightly different take.
How to Make a Sheet Pan Chocolate Chip Cookie
This sheet pan chocolate chip cookie comes together easily. Mix the dough, press it into a prepared pan, and bake until the edges are golden brown and the center stays soft.
Preheat oven to 325F and generously grease a 13x18" sheet pan (you can use parchment paper, but I find it easier to spread without).
In a medium bowl, whisk all-purpose flour, sea salt, baking powder and baking soda and set aside.
In the bowl of a stand mixer add sugars and melted butter, you can mix it together with a spatula, then allow it to sit for a couple minutes to absorb some butter into the sugars.
Add eggs and pure vanilla extract and run on medium speed for about 30 seconds.
Mix dry ingredients into the wet ingredients by running on low for about 1 minute with the paddle attachment (I like to do this in two steps because it is a lot of dry goods and prevents it from flying up).
Add chocolate chips to the mixer and run again (I also like to do this in 2 steps for more even distribution).
Transfer dough to the prepared pan and spread evenly using an offset spatula or your hands (I like to use a pastry roller).
Bake for about 15 minutes or until the edges start to become golden and a toothpick comes out with moist crumbs.
Place tray on a wire rack to cool before slicing. I find it easier to slice in the pan, but you can run the chance of scratching your pan; if you want to remove it you can place a wire rack overtop, then flip it, then place a cutting board on top and flip again.
Slice into any desired sizes.
Hint: Spread the dough into an even layer so it bakes consistently across the pan.
Recipe Tips
- Don't Overbake: The center should stay slightly soft for that gooey texture.
- Use the Right Pan Size: A half sheet pan (13x18") gives the best thickness and texture for this recipe.
- Cool Before Cutting: Let the cookie cool completely so it slices cleanly.
For another easy dessert that feeds a crowd, our Cinnamon Coffee Cake is a great option to add to your list.
More Desserts
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze slices in a freezer-safe container for up to 3 months.
- Reheating: Warm slightly to bring back the soft, gooey center.
- Make Ahead: Bake ahead and store until ready to serve.
Serving Suggestions
- Cookies: Espresso Chocolate Chip Cookies, Lemon Blueberry Cookies, Chai Cookies, S'mores Cookies and Pistachio Chocolate Chip Cookies.
- Desserts to Feed a Crowd: Carrot Sheet Cake, Strawberry Rhubarb Coffee Cake and Mixed Berry Trifle.
Sheet Pan Cookie Recipe FAQs
Yes, chocolate chips work perfectly and give a more traditional cookie texture.
Remove the cookie when the edges are just starting to become golden brown but the center is still slightly soft.
Yes, but the thickness and bake time will change depending on the pan.
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Sheet Pan Chocolate Chip Cookie
Equipment
- Measuring Spoons and Cups
- Stand Mixer and Paddle Attachment
- Mixing Bowl
- 13x18" Sheet Pan
- Cooling Rack
Ingredients
- 500 grams all-purpose flour about 4 cups
- 2 teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 300 grams light brown sugar about 1 ½ cup, packed
- 100 grams granulated sugar about ½ cup
- 2 sticks butter unsalted, melted
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 8-10 oz dark chocolate candy melts chopped
Instructions
- Preheat oven to 325F and generously grease a 13x18" sheet pan (you can use parchment paper, but I find it easier to spread without).
- In a medium bowl, whisk all-purpose flour, sea salt, baking powder and baking soda and set aside.
- In the bowl of a stand mixer add sugars and melted butter, you can mix it together with a spatula, then allow it to sit for a couple minutes to absorb some butter into the sugars.
- Add eggs and pure vanilla extract and run on medium speed for about 30 seconds.
- Mix dry ingredients into the wet ingredients by running on low for about 1 minute with the paddle attachment (I like to do this in two steps because it is a lot of dry goods and prevents it from flying up).
- Add chocolate chips to the mixer and run again (I also like to do this in 2 steps for more even distribution).
- Transfer dough to the prepared pan and spread evenly using an offset spatula or your hands (I like to use a pastry roller).
- Bake for about 15 minutes or until the edges start to become golden and a toothpick comes out with moist crumbs.
- Place tray on a wire rack to cool before slicing. I find it easier to slice in the pan, but you can run the chance of scratching your pan; if you want to remove it you can place a wire rack overtop, then flip it, then place a cutting board on top and flip again.
- Slice into any desired sizes.
Notes
- Don't Overbake: The center should stay slightly soft for that gooey texture.
- Use the Right Pan Size: A half sheet pan (13x18") gives the best thickness and texture for this recipe.
- Cool Before Cutting: Let the cookie cool completely so it slices cleanly.
- Spread Evenly: Keeping the dough in an even layer so it bakes consistently across the pan.
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze slices in a freezer-safe container for up to 3 months.
- Reheating: Warm slightly to bring back the soft, gooey center.
- Make Ahead: Bake ahead and store until ready to serve.
Nutrition
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