Sheet Pan Chocolate Chip Cookies

Soft and chewy Sheet Pan Chocolate Chip Cookies made in one pan with butter, brown sugar, vanilla, and plenty of semi-sweet chocolate chips.

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Course: Dessert

Cuisine: American

Keyword: Sheet Pan Chocolate Chip Cookies

Prep Time: 10

Cook Time: 25

Servings:

Ingredients

1 cup unsalted butter softened to room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips plus additional for topping
Flaky sea salt optional

Instructions

Preheat the oven to 350°F. Line a 13x18-inch rimmed baking sheet with parchment paper and set aside.
In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 2 minutes.
Scrape the bottom and sides of the bowl. Add the eggs and egg yolks one at a time, beating well after each addition. Add the vanilla extract and mix until fully incorporated.
Add the all-purpose flour, cornstarch, baking soda, and salt to the bowl. Stir gently with a spatula until the dry ingredients are almost combined.
Add the semi-sweet chocolate chips and continue folding the dough until no visible flour streaks remain.
Transfer the cookie dough to the prepared baking sheet. Press the dough evenly into the pan, spreading it to the edges and corners.
Sprinkle additional chocolate chips over the top, if desired. Add a light sprinkle of flaky sea salt, if using.
Bake for 20 to 25 minutes, or until the top is lightly golden brown and the center appears set.
Remove the baking sheet from the oven and allow the cookies to cool in the pan for at least 20 minutes.
Carefully lift the cookie slab from the pan and transfer it to a wire rack to cool completely.
Slice into 24 bars. Serve warm or at room temperature.

Notes

To make this recipe gluten free, replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum or another binder.

Confirm that the cornstarch, baking soda, vanilla extract, chocolate chips, and flaky sea salt are certified gluten free or clearly labeled gluten free.

Use clean utensils, bowls, and baking sheets to avoid cross-contact with wheat-based ingredients.

The texture may be slightly more delicate with gluten-free flour, so allow the bars to cool completely before slicing for the cleanest results.