If you need an easy way to make a big batch of chocolate chip cookies without having to scoop tray after tray, this Sheet Pan Chocolate Chip Cookies recipe is the answer! Everything bakes up in one pan, then gets sliced into thick, soft cookie bars that are chewy in the center with golden edges and plenty of chocolate in every bite.I like that you can cut them into as many “cookies” as you want… big squares (yes, please!), smaller bars, or somewhere in between.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Unsalted butter: Melted butter gives these cookie bars a chewy texture and rich flavor.

You can use salted butter if needed, just reduce the added kosher salt slightly.Light brown sugar: Adds moisture and chewiness.Dark brown sugar can be used for a deeper, more caramel-like flavor.

Granulated sugar: Helps create lightly crisp edges and balances the brown sugar.Eggs: Give structure and help the cookies hold together in a bar form.Room temperature eggs mix in more easily, but cold eggs will still work.

Vanilla extract: Adds classic chocolate chip cookie flavor.You can swap vanilla bean paste for a stronger vanilla taste.All-purpose flour: The base of the dough.

Be sure to measure correctly for the best texture.Cornstarch: Helps make the cookie bars extra soft and tender in the center.Baking soda &

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