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+ servings
A stack of chocolate chip pan cookies on top of the rest of the pan of cookies.
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5 from 10 votes

Chocolate Chip Pan Cookies

Skip the scooping and multiple batches and make Chocolate Chip Pan Cookies instead! They are tender, chewy, easy and perfect for a crowd!
Prep Time10 mins
Cook Time20 mins
Cooling20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 252kcal



  • 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



  1. You can use a 1-for-1 substitute of gluten-free all-purpose flour to make this celiac-friendly. 
  2. 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.
  3. Variations: 
    • Caramel chips
    • Butterscotch chips
    • Peanut butter chips 
    • White chocolate chips
    • Toffee pieces
    • M&M’s
    • Shredded coconut
    • Chopped nuts 
  4. 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. 
  5. The easiest and quickest way to cut these cookies is with a pizza cutter. This will give nice clean lines to your cookie squares!
  6. Shelf Life: 1 week in an airtight container at room temperature or up to 6 months when frozen in an airtight container.


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