Sheet Pan Chocolate Chip Cookie

Make the best Sheet Pan Chocolate Chip Cookie with crisp golden edges, soft chewy centers, and plenty of chocolate chips. This easy giant cookie recipe is perfect for parties, potlucks, bake sales, and crowd-pleasing desserts.

Prep Time5

Cook Time15

Cool Time10

Total Time30

Servings:

Calories: 220kcal

Author: Karin and Ken

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.

Nutrition