Sheet Pan Cookie Bars are a classic chocolate chip cookies that can be cut into bars or any shape that you’d like!
- 1 cup (2 sticks, 228 g) salted butter
- 1 cup (200 g) brown sugar
- 3/4 cup (150 g) white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups(350 g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 10 oz. bag (about 1 1/2 cups) mini chocolate chips
Preheat the oven to 350° (or 325° if you have a fan or convection oven). Place a rack in the center of the oven.
In a mixing bowl, cream the butter and brown and white sugars together until they are well mixed. This should take 2-3 minutes.
Add the two large eggs and vanilla extract and stir until the mixture is smooth, with no lumps.
Add the flour, salt and baking soda to the wet ingredients. Stir them a bit on top of the wet ingredients to distribute the soda and salt through the flour, then mix the dry ingredients in completely, until there are no streaks of flour left in the cookie dough.
Line the bottom of a 13″x18″ baking sheet with edges with a sheet of parchment paper. Spray the parchment paper and the edges well with baking spray.
Place large blobs of cookie dough across the pan, then use the back of a spoon or your clean hands to spread it into an even layer.
Bake the cookies for 18-20 minutes, or until the cookies are golden brown and the top looks set in the center.
Remove the pan from the oven and let it cool until the dough is set but the chocolate hasn’t completely hardened. Cut it into bars or use a metal cookie cutter to cut them into shapes.
- If you are cutting your sheet pan cookies into shapes with cookie cutters, opt for mini chocolate chips.
- If you are cutting the pan cookies into bars, you can use larger chips or chunks.
- While I usually use dark chocolate chips, you can also use milk, white, or a mixture of all of them!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts & Sweets