Chocolate Chip Pan Cookies
Servings 24 cookies
Skip the scooping and multiple batches and make Chocolate Chip Pan Cookies instead! They are tender, chewy, easy and perfect for a crowd!
Ingredients
- 2¼ cups all-purpose flour 293g
- 2 tablespoons malted milk powder or powdered milk, optional for added flavor
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter 227g, room temperature
- 1 cup light brown sugar 215g
- ¾ cup granulated sugar 175g
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F and line a large 12x17-inch jelly roll pan with parchment paper and spray with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the 2¼ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.2¼ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon salt
- In a large bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream together the 1 cup unsalted butter, 1 cup light brown sugar, ¾ cup granulated sugar, and 1 teaspoon vanilla extract for 2 minutes until pale.1 cup unsalted butter, 1 cup light brown sugar, ¾ cup granulated sugar, 1 teaspoon vanilla extract
- Add the 2 large eggs, one at a time, mixing after each addition 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 2 cups chocolate chips.2 cups chocolate chips
- 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
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 12x17-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
Calories: 252kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 162mg | Potassium: 32mg | Fiber: 1g | Sugar: 25g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Find it online: www.sugarandsoul.co/chocolate-chip-pan-cookies/