Chocolate Chip Pan Cookies
Chocolate chip pan cookies bake the classic Toll House dough as one giant sheet, then cut into 24 squares. All the flavor of a chocolate chip cookie with none of the scooping, rotating or batch-baking.
YIELD
24 servingsPREP
10 minCOOK
20 minREADY
30 minThis is a chocolate chip cookie that’s done with the bake-three-batches-and-rotate-the-pans routine. The same Toll House-style dough (butter, brown sugar, white sugar, vanilla, chocolate chips, nuts) gets pressed into a single sheet pan and baked once. Twenty minutes later you’ve got 24 thick squares ready to cut.
The texture lands somewhere between a cookie and a blondie. Chewy in the middle, slightly crisp at the edges, with the buttery brown sugar character that makes a chocolate chip cookie taste like a chocolate chip cookie. The bigger surface area means more browned tops per square, which is arguably the best part of any cookie.
A full pound of butter (a cup) plus 1½ cups of total sugar gives this dough the richness it needs to hold up at sheet-cake scale without going dry around the edges. The full teaspoon of baking soda lifts it just enough that the squares stay tender, not dense.
Pro Tips
- Use a 15½ x 10½ inch jelly roll pan, not a half-sheet pan. The deeper sides matter; a half-sheet spreads the dough too thin and you get crackers.
- Press the dough firmly and evenly into the corners. Thin spots overbake while thick centers stay raw.
- Pull the pan when the edges are golden but the center still looks slightly underdone. The carryover heat finishes the middle without overcooking the edges.
- Cool completely before cutting. Warm bars tear instead of slicing into clean squares.
- Use a pizza wheel or a long sharp knife in one decisive motion. Sawing crumbles the cookies.
Variations
- Swap chocolate chips for half white chocolate and half dark for a two-toned chip cookie.
- Use pecans, walnuts or skip nuts entirely and double the chips if you have nut-averse eaters.
- Sprinkle flaky sea salt over the top in the last 5 minutes of baking for the sweet-salty bakery look.
Ingredients
Directions
Combine flour, soda and salt, set aside.
Combine butter sugar, brown sugar and vanilla.
Add flour mix and beat until creamy.
Stir in chips and nuts and spread in 15½ x 10½ inch pan.
Bake at 375℉ (190℃) for 20 to 25 minutes.
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