Skip the scooping and multiple batches and make Chocolate Chip Pan Cookies instead! They are tender, chewy, easy, and perfect for a crowd! Made with simple ingredients like eggs, flour, butter, sugar, and of course, chocolate chips, they’re baked in a pan and cut into squares.
If you want the perfect potluck dessert, this is it! Skip the traditional prep of Chocolate Chip Cookies and bake the whole recipe in one batch of pan cookies!
Chocolate chip fans, listen up: This Chocolate Chip Pan Cookies recipe puts a twist on everyone’s favorite cookie! Adapted from a Toll House Pan Cookies recipe, this version has been tweaked to perfection and has all the nostalgic flavors of the original Toll House Cookie.
If you’re looking for a shareable dessert that’s a little less expected than a regular batch of cookies, these moist, chewy, chocolate chip Pan Cookies will definitely do the trick! This is a great recipe to make for a crowd, whether you’re baking for a birthday party, holiday, dinner gathering, or just for the family!
Chocolate Chip Pan Cookies Ingredients
All-Purpose Flour – It’s important not to use flour made for other types of baked goods (like cake or bread flour) because this would throw off the texture and flavor. However, you can do a 1-for-1 substitute of gluten-free all-purpose flour to make this celiac-friendly.
Cornstarch – This is one of my secrets for making tender and chewy cookies!
Baking Soda – This leavening agent helps the cookies rise just enough without becoming too cakey.
Unsalted Butter – I always recommend using unsalted butter because you can add whatever salt you need separately. However, if you only have salted butter, you can use it and just omit the salt in this recipe.
Also, be sure to use room temperature butter instead of melted butter. Room temperature butter is soft enough to be malleable but solid enough to be whipped with sugar. This adds an airiness to the final texture of the cookies.
Kosher Salt – Yes, salt is a necessity because it amplifies the sweet flavors. (Why do you think salted caramel or salted chocolate taste so good?!)
Sugar (Brown and Regular) – Using both brown and granulated sugar creates a richer flavor and golden brown caramelization as the cookies bake. You’ll find this duo in almost every chocolate chip cookie recipe!
Vanilla Extract – A hint of smoothness to make these treats even more irresistible.
Eggs – A necessary binding ingredient that keeps the cookies light and chewy.
Chocolate Chips – I like using a mix of milk and dark chocolate chips for a more well-rounded flavor.
How To Make Them:
Step 1: Whisk together the cornstarch, flour, baking soda, and salt and set aside.
Step 2: Cream together the butter, sugars, and vanilla in a large bowl until pale and fluffy. Then add the eggs one at a time mixing between each addition.
Step 3: Add the dry ingredients to the butter mixture and mix just until combined.
Step 4: Fold in the chocolate chips and spread the dough out in a parchment paper-lined jelly roll pan and bake.
FAQ and Baking Tips
Why This Recipe Works!
Pan cookie recipes are similar to regular cookies, only instead of rolling the dough into balls before baking, it’s all spread into a pan like a sheet cake.
You might prefer this preparation over traditional cookies because you’ll get more treats out of each batch. That’s because the entire pan is covered in dough, as opposed to leaving space in between each individual cookie.
Once baked and cooled, it’s cut into squares, and voilà — sheet pan cookies!
What Is A Jelly Roll Pan?
Because this recipe calls for a 12×17-inch jelly roll pan (<<< I like this one because it comes with a cover which makes it great for transporting!). But you may be wondering how it’s different from a cookie sheet.
Jelly roll pans were designed to bake the thin sheet cakes used in jelly rolls, so the sides are slightly higher and they’re a bit larger than your average cookie sheet. The shape and size of jelly roll pans make them ideal for baking pan cookies.
How To Cut Them:
For best results, allow the cookie squares to cool completely before cutting. Then the easiest and quickest way to cut these cookies is with a pizza cutter. This will give nice clean lines to your cookie squares!
Recipe Variations
Want to switch up the flavor? Try substituting one cup of chocolate chips for any of the following ingredients (feel free to get creative!):
- Caramel chips
- Butterscotch chips
- Peanut butter chips
- White chocolate chips
- Toffee pieces
- M&M’s
- Shredded coconut
- Chopped nuts
More Chocolate Chip Recipes:
- Chocolate Chip Cookie Bars — Similar to this recipe, these yummy treats also call for M&M’s!
- Peanut Butter Chocolate Chip Cookies — Because who doesn’t love chocolate and peanut butter?
- Edible Cookie Dough — If you love sampling cookies before they’re cooked, try making a batch of this egg-free cookie dough, instead.
- Caramel Stuffed Chocolate Chip Cookies — A scrumptious chocolate chip pudding cookie loaded with ooey, gooey caramel!
- Cowboy Cookies — Not only are these loaded with chocolate chip cookies, but they have pecans, caramel, coconut, and more!
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If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
Chocolate Chip Pan Cookies
Ingredients
- 2¼ cups all-purpose flour1
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips2,3
Instructions
- Preheat the oven to 350°F and line a large jelly roll pan4 with parchment paper and spray with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.2¼ cups all-purpose flour1, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon kosher salt
- In a large bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter, sugars, and vanilla until pale.1 cup unsalted butter, 1 cup light brown sugar, ¾ cup granulated sugar, 1 teaspoon vanilla extract
- Add the eggs one at a time mixing just until combined. Scrape down the sides of the bowl as needed.2 large eggs
- Add the flour mixture to the butter mixture and mix just until combined.
- Mix in the chocolate chips.2 cups chocolate chips2,3
- Spread the cookie dough out on the parchment-lined jelly roll pan and use your hands or a rubber spatula to spread the dough all the way to the edges. It might seem like there isn't enough dough, but trust me, there is.
- Bake for 17 to 20 minutes. The edges should be a nice golden brown, the cookies should look a little ripply, and the center will still be soft. Allow the cookies to cool for 20 to 30 minutes in the pan before using a pizza cutter to slice them into squares.5
Video
Notes
- You can use a 1-for-1 substitute of gluten-free all-purpose flour to make this celiac-friendly.
- I like to do a mix of milk and dark chocolate chips, but you can use all the same kind or you can swap 1 cup of chocolate chips for another add in.
- Variations:
- Caramel chips
- Butterscotch chips
- Peanut butter chips
- White chocolate chips
- Toffee pieces
- M&M’s
- Shredded coconut
- Chopped nuts
- Because this recipe calls for a 12×17-inch jelly roll pan, you may be wondering how it’s different from a cookie sheet. Jelly roll pans were designed to bake the thin sheet cakes used in jelly rolls, so the sides are slightly higher and they’re a bit larger than your average cookie sheet. The shape and size of jelly roll pans make them ideal for baking pan cookies.
- The easiest and quickest way to cut these cookies is with a pizza cutter. This will give nice clean lines to your cookie squares!
- Shelf Life: 1 week in an airtight container at room temperature or up to 6 months when frozen in an airtight container.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Carolyn R Herrmann says
This is the best pan cookie recipie I have ever made. Never before have I added corn starch, so when I saw that when I was reasearching pan cookie receipies I thought, hmmmmm…. I’m gonna try this one. Now I’ve made it twice this week already. Once for my co worker who returned to work after 3 mo off and tomorrow my family gets to try them. Thanks!!
Rebecca Hubbell says
A little bit of corn starch goes a long way in cookies! So glad you liked the recipe!
Laurel says
I have made this recipe 3 times, and plan to many more. It is fool proof! I like baking mine in a glass 9×13 dish lined with parchment paper, and bake at the same temp for approx. 30 minutes. They are chewy and everything a cookie should be!
Rebecca Hubbell says
So glad you’re enjoying the recipe so much!
Esther says
Delicious! I trimmed the outer edges (the best part) before cutting the cookies. It made it easier. Thank you for sharing your recipe.
Rebecca Hubbell says
I’m so glad you enjoyed them – the edges would make perfect milk dippers!
Atwa says
Can I have recipe by grams
Thanks 🌸
Louisa Pritchard says
Thank you for this recipe – I’ve made it 3 times now and it’s also currently in the oven now 🙂
Rebecca Hubbell says
Sounds like your family really loves it, I’m so glad!
Reeta says
My son is elergic to eggs. What could I use instead of eggs?
Rebecca Hubbell says
Hi Reeta, I’ve never made this without eggs as they are essential to the recipe. Maybe try my Edible Cookie Dough recipe instead: https://www.sugarandsoul.co/edible-cookie-dough/