If you love giant bakery-style cookies with crisp golden edges and soft, chewy centers, this Sheet Pan Chocolate Chip Cookie is going to become your new obsession. It's everything you love about classic chocolate chip cookies, only easier, faster, and perfect for feeding a crowd.
Sheet Pan Chocolate Chip Cookie Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 20 minutes prep + 15 minutes bake + cooling
- 🍴 Servings: 24 squares (depending on slice size)
- 🧄 Flavor Profile: Buttery, rich, chocolatey, chewy, sweet
- 🍚 Best Served With: Ice cream, milk, coffee, whipped cream, fresh berries
- 🧊 Make Ahead?: Yes
Summarize and Save This Content On
There's something magical about a giant chocolate chip cookie fresh from the oven. This recipe gives you all that warm homemade cookie goodness without standing at the oven baking batch after batch, making it perfect for parties, bake sales, after-school treats, or whenever a cookie craving strikes.
This was inspired by my easy cake mix cookie bars and lazy cake mix cookie bars and tastes great with our Oreo ice cream.
Jump to:
- Sheet Pan Chocolate Chip Cookie Recipe Essentials
- Why You Will Love This Recipe
- Ingredients
- Variations
- How to Make A Sheet Pan Chocolate Chip Cookie
- Sheet Pan Chocolate Chip Cookie Expert Tips
- Storage Directions
- Serving Suggestions
- A Sheet Pan Chocolate Chip Cookie Recipe FAQs
- More Big Chocolate Chip Cookie Recipes
- Sheet Pan Chocolate Chip Cookie
Why You Will Love This Recipe
- Easy, quick, and budget-friendly: Skip batch baking and make one giant cookie with simple pantry staples for a faster, foolproof dessert.
- Perfect for crowds: Easy to slice and serve, this bakery-style treat is ideal for parties, potlucks, school events, and grab-and-go dessert trays.
- Customizable family favorite: With crisp edges, chewy centers, and endless mix-in options, this make-ahead dessert is a classic everyone loves.
Ingredients
This giant cookie starts with everyday pantry ingredients you probably already have in your kitchen that come together beautifully.
- All-purpose flour, Baking Powder, Baking Soda and Sea Salt: Provides softer, chewy structure and keeps the cookie sturdy enough for slicing.
- Sugars: Sweetens, adds moisture and richness.
- Unsalted butter and Large Eggs: Provides rich buttery flavor and binds the dough.
- Chocolate chips or candy melts: The chocolatey star of the recipe.
See the recipe card below for the exact ingredients and quantities of each.
Variations
- Double Chocolate Cookie Version: Add only 3 ⅓ cups all-purpose flour, ¾ cup cocoa powder and 1 extra egg yolk for 15-17 minutes
- Peanut Butter Chocolate Version: Add only 3 ¾ cups all-purpose flour, ½ cup of melted unsalted butter and 1 cup creamy peanut butter for 14-16 minutes
- Add Nuts or Candy: Include add-ins like chopped pecans, walnuts, toffee bits, caramel pearls, crushed cookies, your favorite kind of M&Ms, Rolos, Reese's Pieces or peanut butter chips are all delicious add-ins.
- Espresso Chocolate Cookie: Add 1½ teaspoons espresso powder for a noticeable mocha flavor without overpowering the cookie and 2 teaspoons espresso powder if making the double chocolate cookie
How to Make A Sheet Pan Chocolate Chip Cookie
Don't let the giant size fool you. This Sheet Pan Chocolate Chip Cookie is incredibly simple to make. Instead of shaping dozens of cookies, you'll mix one easy dough, spread it into a pan, and bake everything at once for maximum cookie payoff with minimal effort.
Step 1: Combine wet ingredients. 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.
Step 2: Add dry ingredients. In a medium bowl, whisk all-purpose flour, sea salt, baking powder and baking soda and set aside.
Mix dry ingredients into the wet ingredients by running on low for about 1 minute with the paddle attachment.
Step 3: Press dough into baking sheet. Add chocolate chips to the mixer and run again.
Transfer dough to the prepared pan and spread evenly using an offset spatula or your hands (if you have a pastry roller, this works well too).
Step 4: Bake, cool and slice. 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 and serve with chocolate crunch ice cream.
Sheet Pan Chocolate Chip Cookie Expert Tips
- Get the texture right: Don't overbake, measure flour carefully, and use melted butter for soft, chewy bakery-style cookie bars.
- Prep the dough properly: Let the sugar sit briefly in the melted butter and mix dry ingredients separately to ensure even texture and flavor throughout.
- Finish for the best results: Add plenty of chocolate, cool completely before slicing, and use a sharp knife for clean bakery-style bars.
If you love recipes like this, you may also enjoy our peanut butter cookie pie and air fryer cookie cake.
Storage Directions
Room Temperature: Store the cooled cookie tightly covered in an airtight container, cake carrier, or wrapped well with plastic wrap for up to 4 days. For the softest texture, keep it at room temperature rather than refrigerating.
Refrigerator: Store tightly covered for up to 1 week. The cookie will firm up in the fridge, so let slices sit at room temperature for 15-30 minutes before serving or warm briefly in the microwave for 8-12 seconds for gooey fresh-baked flavor.
Freezer: Freeze the whole cookie or individual slices wrapped tightly in plastic wrap and then foil, or store in a freezer-safe, airtight container for up to 2 months. Separate slices with parchment paper for easy grab-and-go treats. Thaw at room temperature before serving.
Serving Suggestions
- Pair with a traditional glass cold milk, caramel milkshake or Oreo frappuccino
- Serve warm with whipped cream or a scoop of ice cream and chocolate or caramel drizzle
- Include on dessert platters, pack in lunchboxes or serve at birthday parties with classic trail mix
- Enjoy as an afternoon or evening treat
A Sheet Pan Chocolate Chip Cookie Recipe FAQs
Dry cookie bars usually happen from too much flour or overbaking. Measure flour by spooning it into your measuring cup and leveling it off, and pull the cookie from the oven when the center still looks slightly soft.
Store it tightly covered and avoid overbaking. A slice of bread in the storage container can also help keep cookies soft.
Yes, and that's why everyone loves it. It has all the flavor and texture of classic homemade chocolate chip cookies, just in an easier crowd-friendly format.
Let the cookie cool completely, then use a large sharp knife wiped clean between cuts for neat bakery-style bars.
More Big Chocolate Chip Cookie Recipes
Do you like chocolate chip cookie cakes and cookie pies? Here some of our favorite recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Sheet Pan Chocolate Chip Cookie
Equipment
- Hand mixer or stand mixer or sturdy spatula
Ingredients
- 4 cups all-purpose flour or 500 grams
- 2 teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups light brown sugar or 300 grams, packed
- ½ cup granulated sugar or 100 grams
- 1 cup unsalted butter or 2 sticks, melted
- 2 large eggs room temp
- 1 tablespoon pure vanilla extract
- 1 ¼ cups dark chocolate candy melts or 10 oz, chopped (or more)
Instructions
- Preheat oven to 325F and generously grease a 13x18" sheet pan (you can use parchment paper, but I find it easier to spread cookie dough without it).
- 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 OR combine with a spatula and allow it to sit for a couple minutes to absorb some butter into the sugars.
- Add eggs and pure vanilla extract. 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 ingredients and prevents it from making a mess by 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 (if you have a pastry roller, this works well too).
- 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 for at least 10 minutes. I find it easier to slice in the pan, but you can risk scratching it. If you want to remove cookie from pan and almost cool you can place a wire rack overtop, flip it, place a cutting board on top and flip again.
- Slice into any desired sizes.
Notes
- This dough does not spread, so you want to make sure it is as close to the edges as possible.
- Get the texture right: Don't overbake, measure flour carefully, and use melted butter for soft, chewy bakery-style cookie bars.
- Prep the dough properly: Let the sugar sit briefly in the melted butter and mix dry ingredients separately to ensure even texture and flavor throughout.
- Finish for the best results: Add plenty of chocolate, cool completely before slicing, and use a sharp knife for clean bakery-style bars.
Leave a Reply