Need cookies for a crowd—fast? These Big Batch Chocolate Chip Cookies are baked in a single sheet pan, making them perfect for parties, school events, bake sales, or simply stocking your freezer. No scooping or chilling required. Just mix, spread, bake, and slice into soft, chewy cookie bars loaded with gooey chocolate chips.
Yields: Approximately 24 large cookies
Prep time: 15 minutes
Bake time: 12-15 minutes
Why You’ll Love This
✔ No scooping required – just press and bake
✔ Customizable thickness (chewy or crispy)
✔ Perfect for crowds – cuts into 24 squares
✔ One-bowl recipe – minimal cleanup
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (milk, semi-sweet, or a mix)
Equipment:
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Large baking sheet (18×13 inches)
- Parchment paper (optional, for easier cleanup)
Instructions:
Step 1: Preheat oven and prepare baking sheet.
- Preheat your oven to 375°F (190°C). If using parchment paper, line your large baking sheet.
Step 2: Cream together the butter and sugars.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes 2-3 minutes with an electric mixer.
Step 3: Beat in eggs and vanilla.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Whisk dry ingredients.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add dry ingredients to wet ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Stir in chocolate chips.
- Stir in the chocolate chips until evenly distributed throughout the dough.
Step 7: Spread dough onto the baking sheet.
- Press the cookie dough evenly onto the prepared baking sheet. You can use a spatula or your hands (lightly greased or wet) to spread it out.
Step 8: Bake.
- Bake for 12-15 minutes, or until the edges are golden brown and the center looks set. Be careful not to overbake.
Step 9: Cool and cut.
- Let the cookies cool on the baking sheet for a few minutes before cutting them into squares or rectangles. You can also let them cool completely before cutting.
Pro Tips
✅ Butter trick: Brown melted butter for a nutty flavor
✅ Even baking: Rotate the pan halfway through
✅ Storage: Keep in an airtight container for 5 days (freeze up to 3 months)
📊 Nutrition (Per Square)
| Calories 220 | Protein 2g | Carbs 28g |
| Sugar 18g | Fat 11g | Gluten-Free Option ✔ |
🍽 Serving Ideas
Ice Cream Sandwich: Layer between vanilla ice cream
Cookie Cake: Decorate with frosting for birthdays
Gift Idea: Stack in cellophane bags with ribbon
Enjoy your delicious chocolate chip sheet pan cookies!
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