Sheet Pan Chocolate Chip Cookies

Sheet Pan Chocolate Chip Cookies offer a delightful twist on the classic treat, combining the joy of chocolate chip cookies with the convenience of baking them all at once on a single sheet pan. This method eliminates the need for scooping individual dough portions, making it ideal for gatherings or when you want a quick and easy dessert. The result is a large, chewy cookie with golden edges and a soft center, generously studded with melty chocolate chips. It's a perfect solution for satisfying cookie cravings with minimal effort and cleanup.

Ingredients:

• 1 cup unsalted butter, melted and slightly cooled

• 1½ cups packed dark brown sugar

• 1 cup granulated sugar

• 2 large eggs, room temperature

• 2 large egg yolks, room temperature

• 2 tablespoons whole milk

• 1½ tablespoons pure vanilla extract

• 3½ cups all-purpose flour, spooned and leveled

• 2 teaspoons cornstarch

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1½ teaspoons kosher salt

• 2 cups chocolate chips (semi-sweet, milk, or dark)
  
  

Directions:

1. Preheat Oven: Set your oven to 325°F (163°C). Grease a standard half sheet pan (13×18 inches) with nonstick spray and set aside.

2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth.

3. Add Eggs and Flavorings: Beat in the eggs, egg yolks, whole milk, and vanilla extract until fully combined.

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and kosher salt.

5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

6. Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.

7. Spread Dough on Pan: Transfer the cookie dough to the prepared sheet pan. Use a spatula to spread the dough evenly to the edges of the pan.

8. Bake: Bake in the preheated oven for approximately 22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

9. Cool and Serve: Allow the cookie slab to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Once cooled, cut into squares or rectangles and serve.
   
   

Nutritional Information (per serving):

• Calories: Approximately 350 kcal

• Carbohydrates: 50 g

• Protein: 3 g

• Fat: 16 g

• Saturated Fat: 9 g

• Cholesterol: 40 mg

• Sodium: 200 mg

• Potassium: 100 mg

• Fiber: 1 g

• Sugar: 30 g