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Chewy Sheet Pan Cookie Cake Recipe

Chewy Sheet Pan Cookie Cake Recipe
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★★★★★

5.2 from 29 reviews

This Chewy Sheet Pan Cookie Cake is a delightful twist on classic cookies, baked in a large sheet pan for easy slicing and sharing. With a perfectly chewy texture, rich with buttery flavor and loaded with semi-sweet chocolate chips, it’s ideal for parties, gatherings, or as a special treat to enjoy any day of the week.

Ingredients

Scale

Dairy & Eggs

  • 1 cup unsalted butter (melted; do not use margarine)
  • 2 large eggs

Sugars

  • 1 cup light brown sugar (packed)
  • ½ cup granulated sugar

Flavors & Leavening

  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Dry Ingredients

  • 3 cups all-purpose flour

Mix-ins

  • 2 cups semi-sweet chocolate chips (chop 1 cup, keep 1 cup whole)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a large sheet pan (approximately 9×13 inches) with parchment paper or grease it lightly to prevent sticking.
  2. Melt Butter: In a microwave-safe bowl or on the stove, melt the butter until completely liquid. Set aside to cool slightly.
  3. Mix Sugars and Butter: In a large mixing bowl, combine the melted butter with the light brown sugar and granulated sugar. Stir well until the mixture is smooth and combined.
  4. Add Eggs and Vanilla: Crack in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until well incorporated.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
  6. Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookie cake tender.
  7. Add Chocolate Chips: Fold in the chopped 1 cup of semi-sweet chocolate chips evenly throughout the dough.
  8. Spread Dough in Pan: Transfer the dough onto the prepared sheet pan. Using a spatula or your hands, spread it out into an even layer, about 1/2 to 3/4 inch thick. Sprinkle the remaining 1 cup of whole chocolate chips evenly on top and gently press them into the dough.
  9. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out with a few moist crumbs (avoid overbaking for chewy texture).
  10. Cool and Slice: Let the cookie cake cool completely in the pan on a wire rack before slicing into squares or rectangles. This allows it to set and makes slicing easier.

Notes

  • Do not substitute margarine for butter as it affects texture and flavor.
  • For best results, chop half of the chocolate chips to distribute chocolate throughout the cookie.
  • Monitor baking closely towards the end to prevent overbaking and maintain chewiness.
  • Store leftovers in an airtight container at room temperature for up to 5 days.
  • Optional: Add nuts or other mix-ins as desired for variation.

Nutrition

Keywords: Chewy cookie cake, sheet pan cookie, chocolate chip cookie, dessert, easy cookie recipe, party dessert, chocolate chip sheet cake

Find it online: https://zestywithzane.com/chewy-sheet-pan-cookie-cake-recipe/