Chocolate Chip Pan Cookies
These indulgently soft and chewy chocolate chip cookie bars come together effortlessly in a single bowl—no mixer needed. Baked to golden perfection on a half sheet pan, they offer a streamlined alternative to traditional cookies, without compromising on flavor or texture.
Ingredients
- 3¼ cups 455 g all-purpose flour
- 1¼ cups 283.75 g salted butter, melted and cooled
- ¾ cup 150 g granulated sugar
- 1 tablespoon vanilla extract
- 1½ teaspoons baking soda
- 2¼ cups 405 g chocolate chips
- 1½ cups 330 g brown sugar
- 2 teaspoons cornstarch
- Flaked salt for garnish
- 1 teaspoon salt
- 3 large eggs at room temperature
Instructions
- Preheat the oven to 325°F. Coat an 18-by-13-inch half sheet pan with nonstick spray or line with parchment paper, noting that the latter may make spreading the dough more challenging. In a mixing bowl, combine the melted butter with both the brown and granulated sugars until thoroughly blended. Add in the eggs and vanilla extract, stirring until incorporated. Introduce the baking soda, salt, and cornstarch to the mixture, followed by the flour, mixing until a cohesive dough forms. Gently fold in the chocolate chips. Evenly distribute the dough onto the prepared sheet pan and use a spatula to smooth the surface. Bake for 18 to 22 minutes, or until the top and edges turn a light golden hue. Immediately sprinkle with flaked salt and allow the bars to cool fully before slicing.
Notes
Avoid overbaking, as the bars will continue to firm up while cooling. For optimal accuracy, use a kitchen scale, particularly when measuring flour. If measuring by volume, lightly spoon the flour into the cup without compacting it, to maintain a tender crumb.