I have been making these for many, many years, and this is my to-go recipe when I have less than an hour to make a dessert. So rich and yummy and perfect for a crowd. They’re baked in a pan and cut into squares. No funny ingredients and no chilling time. Just simple, perfectly thick, chewy, chocolatey cookies.
Butter: I always recommend using unsalted butter because you can add whatever salt you need separately. However, if you only have salted butter, you can use it and just omit the salt in this recipe.
White Sugar: You can use granulated white sugar or organic cane sugar.
Brown sugar: I use light brown sugar.
Flour: I recommend using unbleached, all-purpose flour to make these chocolate chip cookies.
Eggs: At room temperature.
Lemon juice or vinegar: When baking soda is mixed with an acid, it will create bubbles of carbon dioxide that give a fluffy texture to the dough.
Chocolate Chips: As you can see from the photos, sometimes I use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups.
How To Make Chocolate Chip Pan Cookies?
I‘ll take you step-by-step on how to make chocolate chip cookies, and don’t forget to watch the video.
Step 1: Sift and combine the dry ingredients: The sifting will break up clumps which makes the end-product light and fluffy.
I highly recommend using a kitchen scale to measure ingredients. However, if you use measuring cups, make sure to use a cup made for dry ingredients.
Step 2: cream together butter and sugar: Soften the butter early by taking it out of the fridge at least an hour before baking (longer on a very cold day). Room-temperature butter is soft enough to be malleable but solid enough to be whipped with the sugar.
How to measure brown sugar? Packing brown sugar is a crucial component in making a consistent baking measurement. Packing brown sugar presses out all of those small pockets of air that get trapped between the sticky sugar granules. Using a spoon, scoop the brown sugar into your measuring cup. Press down on the pile of brown sugar until it is tight and compact. Repeat the scooping and pressing as needed until the measuring cup is full.
Once the butter-sugar mixture is beaten well and pale and fluffy. Add the vanilla and lemon juice and beat to combine. Add the eggs one at a time, mixing just until combined. Scrape down the sides of the bowl as needed.
Step 3: Add dry ingredients to the wet ingredients: Mix until completely incorporated. Then add the chocolate chips and beat until they are evenly distributed throughout the dough. I like adding 1 ½ cups of chocolate chip to the dough and the rest of the chocolate to sprinkle on top. But, it is up to you. You can add all the chocolate chips straight to the dough.
Step 4: Bake: Bake for 15-20 minutes, the edges should be a nice golden brown. Allow the cookies to cool completely before slicing into squares.
Craving More Cookies?
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Chocolate Chip Pan Cookies
- Mixer with a paddle attachment or a hand mixer
- 2 ⅓ cups (325 grams) all-purpose flour
- 1 teaspoon (5 grams) teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (220 grams) unsalted butter at room temperature
- 1/2 cup (120 grams) light brown sugar press it firmly into the measuring cup!
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 2 large eggs at room temperature
- 2 cups (300 grams) chocolate chips it can be a mix of dark and white chocolate or chopped chocolate
- Preheat the oven to 375°F/190°C. Line a baking pan with parchment paper.
- Sift the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter and sugars for 2-3 minutes. Next, add the vanilla and lemon juice.
- Add the eggs one at a time, mixing just until combined. Scrape down the sides of the bowl as needed.
- Add the flour mixture to the butter mixture and mix until completely incorporated.
- Mix in 1 1/2 cups of the chocolate chips.
- Spread the cookie dough out on the parchment-lined pan and use wet hands or a rubber spatula to spread the dough all the way to the edges. It might seem like there isn't enough dough, but trust me, there is.
- Sprinkle the rest of the chocolate chips.
- Bake for 15-20 minutes, the edges should be a nice golden brown. Allow the cookies to cool completely before slicing into squares.