Sheet Pan Chocolate Chip Cookie Cake
This sheet pan chocolate chip cookie cake is an easy and delicious dessert perfect for potlucks, bake sales, and large gatherings. With its classic cookie flavor and simple preparation, it's sure to be a crowd favorite.
Equipment
- 1 13x18-inch sheet pan greased or lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Mix-ins
- 2 cups semisweet chocolate chips
- 1 cup chopped nuts optional
Instructions
Preparation
- Preheat your oven to 350°F. Prepare your 13x18-inch sheet pan by greasing it with butter or lining it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything is well blended.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips and nuts, if using, until evenly distributed throughout the dough.
- Spread the cookie dough evenly into the prepared sheet pan, smoothing the top with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Allow the cookie cake to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.
Storage and Serving
- Store any leftover cookie cake in an airtight container at room temperature for up to a week. For longer storage, wrap individual bars in plastic wrap and freeze for up to three months.
Notes
Pro Tips: For even baking, rotate your pan halfway through the baking time. Ingredient Substitutions: Swap semisweet chips for milk or dark chocolate if preferred. How to Serve: Serve with a scoop of ice cream for an extra treat. Storage & Freshness: Keep in an airtight container to retain freshness. Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking.