These sheet pan cookies are studded with chocolate chips and bake up with soft, chewy centers and golden crispy tops.
They’re the perfect way to satisfy your cookie craving and feed a crowd.

How to Make These Sheet Pan Cookies
Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.
I’ve also shared a video tutorial below.
Step 1: Melt & Cool the Butter While Prepping
Start by melting the butter. Place the unsalted butter in a large, microwave-safe bowl and cover it with a paper towel (trust me, there is nothing worse than butter exploding all over your microwave!).
Heat in 30-second intervals at half power until it’s fully melted, then set aside. I like to let my butter sit for about 10 minutes once it’s melted to cool down a bit. This prevents the butter from melting the chocolate chips as you spread out the dough.

While the butter cools, preheat the oven to 350 F / 175 C, and grease and line a 13×18-inch half-sheet pan with parchment paper.
Step 2: Whisk together the Wet Ingredients
Then add the packed brown sugar and granulated sugar into the melted and cooled butter (it should still be liquid, but not hot to the touch).
Whisk the ingredients together by hand for about a minute, or use an electric hand mixer and mix on a medium-low speed, until the mixture is smooth, and no lumps remain.
If you notice any lumps of brown sugar, use a fork to break them up.

It should become lighter in color as it’s mixed.
Then mix in the eggs and vanilla extract. Stir until fully incorporated.

Step 3: Mix in the Dry Ingredients
Pour the dry ingredients into the butter/sugar mixture and fold the ingredients together with a rubber spatula until no visible streaks of flour remain.
Scrape the bowl’s sides and bottom as needed to ensure everything gets properly mixed together.
The dough will be soft/sticky, but that’s how it’s supposed to be.

Then fold in the chocolate chips or chunks of your choice (save some to sprinkle over the top of the bars).
Scoop the dough into the prepared pan and spread it into an even layer using a rubber spatula or offset spatula. Sprinkle the remaining 1/2 cup of chocolate chips on top of the dough.

Step 4: Bake the Sheet Pan Cookies
Bake the tray for 22-25 minutes, and rotate the pan halfway through to help it bake evenly. The cookie sheet is ready when the edges just start to brown but the centers still look slightly under-baked.
The cookies will continue to bake on the sheet and firm up once removed from the oven, so it’s always best to err on the side of under-baked!
Place the cookie sheet on a wire rack to cool fully. I like to add a garnish of flaky sea salt while the cookies are still warm.

Then cut the sheet into slices and enjoy! One sheet can be cut into about 54 2×2-inch squares.
These cookies can be stored in an airtight container at room temperature for up to 3 days.

Sheet Pan Chocolate Chip Cookie Ingredients & Substitutions
I love this recipe just the way it is, but I know some people might not have all these ingredients on hand! Or you might have food restrictions or allergies.
Below are some swaps and variations that can be made in this recipe.
- All-purpose flour – This recipe turns out best with all-purpose flour, but you can use a gluten-free flour blend in its place if needed. I recommend using King Arthur’s Measure for Measure gluten free flour.
- Cornstarch – A little bit of cornstarch helps these cookies bake up soft and chewy! If you don’t have cornstarch on hand, you can skip this ingredient.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt included in this recipe. You can also use vegan butter in its place.
- Brown Sugar – This recipe calls for light brown sugar, but you can also use dark brown sugar.
- Chocolate Chips – You can use any type of chocolate chip or chocolate chunk in this recipe. You can also mix together different types of chocolate, or use other mix-ins like nuts or candy bits. Just make sure you don’t use more than a total of 2 cups of chocolate chips or mix-ins, or it will be difficult to spread out the dough.
- Flaky Sea Salt – This is an optional garnish, but it totally takes these cookies to the next level. I love using Maldon sea salt whenever I’m garnishing cookies!

How to Store These Sheet Pan Chocolate Chip Cookies
As I always say, fresh is best!! Truly nothing tastes better than when these are still warm and fresh out of the oven.
However, leftover cookies can be stored in an airtight container at room temperature for up to 3 days. You can also tightly cover the pan with plastic wrap.

Baked cookie sheets can also be frozen! These cookies last for up to a month if frozen in an airtight container or wrapped tightly in plastic wrap, and then foil.

Tips for Making the Best Chocolate Chip Sheet Pan Cookies
- Properly measure your flour! Fluff and level with a knife or use a digital kitchen scale.
- Don’t over-mix your cookie dough once you’ve added the flour! Mix in the dry ingredients just until the flour has been incorporated.
- Sprinkle some of the chocolate chips on top of the dough before baking them to make them look picture-perfect when they come out of the oven.
- Don’t over-bake your cookies. Even if the center seems a bit soft coming out of the oven, it will firm up as it cools.
- Feel free to mix together different types of chocolate, or use other mix-ins like nuts or candy bits. Just make sure you don’t use more than a total of 2 cups of chocolate chips or mix-ins, or it will be difficult to spread out the dough.
- Garnish with flaky sea salt to really take these cookies to the next level.

Let Me Know What You Think!
If you make this sheet pan cookie recipe, I’d love to hear what you think!
Please leave a rating on the recipe card below and tag @chelsweets or use #chelsweets so I can see your cookies!
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Sheet Pan Cookies

This recipe for sheet pan chocolate chip cookies is ready in a flash and is absolutely delicious! They're the perfect way to satisfy your cookie craving and feed a crowd.
Ingredients
Sheet Pan Chocolate Chip Cookies
- 1 1/4 cups or 2 1/2 sticks unsalted butter, melted and cooled (282g)
- 1 1/2 cups packed light brown sugar (300g)
- 1/2 cup granulated sugar (100g)
- 3 large eggs, room temperature (168g)
- 1 Tbsp vanilla extract (12g)
- 3 1/4 cups all-purpose flour (400g)
- 1 tsp cornstarch (3g)
- 1 tsp baking soda (6g)
- 1 tsp fine salt (6g)
- 2 cups milk or dark chocolate chips (350g)
- Flaky sea salt for garnish - optional
Instructions
Sheet Pan Chocolate Chip Cookies
- Start by melting 1 1/4 cups (2 1/2 sticks) of unsalted butter in a large, microwave-safe bowl and cover with a moist paper towel. Heat it in 20-second intervals until it's melted, then set aside to cool for about 10 minutes (this prevents the butter from melting the chocolate chips).
- While the butter cools, preheat the oven to 350 F / 175 C and grease and line a 13x18-inch half-sheet pan with parchment paper. It's important you line the pan with parchment paper, or else it can be difficult to remove the cookie squares once they're cut and you can end up with little bits of metal scrapings from the pan on your cookies (this happened to me with one batch!).
- Add 1 1/2 cups packed brown sugar, and 1/2 cup granulated sugar into the melted and cooled butter (it should still be liquid, but not hot to the touch). Whisk the ingredients together by hand for about a minute or use an electric hand mixer and mix on a medium-low speed, until the mixture is smooth, and no lumps remain. It should become lighter in color as it's mixed.
- Then mix in 3 large eggs and 1 Tbsp vanilla extract until fully incorporated.
- Next, add 3 1/4 cups flour, 1 tsp cornstarch, 1 tsp baking soda, and 1 tsp fine salt into the mixture and stir together with a wooden spoon or spatula. Mix until no visible streaks of flour remain. Scrape the bowl's sides and bottom as needed to ensure everything gets properly mixed together. The dough will be soft/sticky, but that's how it's supposed to be!
- Then fold in 1 1/2 cups of chocolate chips or chunks of your choice (save the last 1/2 cup to sprinkle over the top of the bars).
- Scoop the dough into the prepared pan and spread it into an even layer using a rubber spatula or offset spatula. Sprinkle the remaining 1/2 cup of chocolate chips on top of the dough.
- Bake the tray for 22-26 minutes, and rotate the pan halfway through to help it bake evenly. The cookie sheet is ready when the edges just start to brown but the centers still look slightly puffy/under-baked. The cookies will continue to bake on the sheet and firm up once removed from the oven, so it's always best to err on the side of under-baked!
- Place the cookie sheet on a wire rack to cool fully. I like to add a garnish of flaky sea salt while the cookies are still warm. Then cut the sheet into slices with a butter knife and enjoy! One sheet can be cut into about 54 2x2-inch squares.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
How to Store These Sheet Pan Chocolate Chip Cookies
As I always say, fresh is best!! Truly nothing tastes better than when these are still warm and fresh out of the oven.
However, leftover cookies can be stored in an airtight container at room temperature for up to 3 days. You can also tightly cover the pan with plastic wrap.
Baked cookie sheets can also be frozen! These cookies last for up to a month if frozen in an airtight container or wrapped tightly in plastic wrap, and then foil.
Tips for Making the Best Sheet Pan Cookies
- Be sure to properly measure your flour (fluff and level with a knife or use a scale).
- Don't over-mix your cookie dough once you've added the flour! Mix in the dry ingredients just until the flour has been incorporated.
- Don't over-bake the cookies. Even if the center seems a bit soft coming out of the oven, I promise it will firm up as it cools.
- Press extra bits of chocolate on top of the dough before baking them to make them look picture-perfect when they come out of the oven.
- Feel free to mix together different types of chocolate, or use other mix-ins like nuts or candy bits. Just make sure you don't use more than a total of 2 cups of chocolate chips or mix-ins, or it will be difficult to spread out the dough.
- Garnish with flaky sea salt to really take these cookies to the next level!
- If you don't have a microwave, you can melt your butter in a saucepan over medium heat.
Nutrition Information
Yield
54Serving Size
1Amount Per Serving Calories 106Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 88mgCarbohydrates 14gFiber 0gSugar 8gProtein 2g
M
Thursday 24th of October 2024
These turned out great! Definitely a little cake-y, but the flavor is amazing. I will be making these again to see if the cake-ness is my own doing ?
Chelsweets
Friday 25th of October 2024
Glad to hear these tasted great! They are definitely not supposed to be cakey - I went through 4 rounds of recipe testing to make them not cakey!! My first question is how are you measuring your flour? Are you fluffing it, then spooning it into a measuring cup, then leveling it with a knife or using a scale? Sometimes if you scoop straight from the bag it can cause you to add more flour than the recipes calls for.
And then this is going to sound silly, but is there a chance you accidentally used baking powder instead of baking soda? That would also cause them to be more cakey! Those are my first guesses, but hopefully we'll be able to figure it out together!!
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Rebecca Eubanks
Monday 19th of August 2024
I am assuming these would be great with browned butter?
Haley Sifuentes
Sunday 4th of August 2024
I made these for a birthday yesterday and they were a HUGE hit! I went with a combo of milk & dark chocolate chips and they were perfect *chefs kiss*! Best of all, they come together in one bowl and you only need a whisk and a spatula! I can always count on a delicious result when I use your recipes, thanks for sharing!??
sky
Friday 26th of July 2024
I'd call these sheet-pan brownies. Cookies have crisp, thin edges.