Easy Sheet Pan Chocolate Chip Cookies
Easy Sheet Pan Chocolate Chip Cookies! Just mix, spread into a sheet pan, and bake. No scooping dough. One pan - one bowl.
Ingredients
- 1 cup unsalted butter (229 grams)
- 1 1/2 cups brown sugar, packed
- 3/4 cup granulated sugar
- 3 eggs
- 1 tablespoon vanilla
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder (*see note)
- 1 teaspoon salt
- 1 1/2 packages chocolate chips, or about 18 ounces (3 cups)
- 1 cup M&M’s (optional - if using, reduce chocolate chips by 1 cup. Can also press additional M&M's on top of the cookies after baking.)
Instructions
- Preheat oven to 375 degrees regular bake or convection bake. Place rack in the center of the oven.
- Lightly grease a baking sheet (1/2 sheet pan) or use parchment paper.
- Melt butter in a medium bowl. Add sugars and mix until blended.
- Whisk in eggs and vanilla.
- Add all dry ingredients to bowl and mix just until flour disappears.
- Spread evenly into the prepared pan.
- Bake for about 18-20 minutes (15-18 minutes convection), until top is golden and no longer looks shiny. Do not overbake!
- Let cool before cutting into squares.
Notes
- If you like your bar cookies to be a bit thicker, add 1 teaspoon of baking powder instead of 1/2 teaspoon.
- The M&M's are optional. If using, replace 1 cup of chocolate chips with M&M's. For the best look, press additional M&M's on top of the cookies as soon as they come out of the oven. If placing on top before baking, the candy will crack and the color will be altered. We love seasonal M&M's for holidays!
- Cookies can be frozen for up to 3 months.
- Cookies can be placed in a single layer in gallon-size ziplock bags (9-12 cookies per bag) to freeze, or can be individually frozen in sandwich-size bags.