One-Bowl Sheet Pan Chocolate Chip Cookie Cake
This one-bowl sheet pan chocolate chip cookie cake is chewy, buttery, and ready in 30 minutes. Perfect for feeding a crowd – no fancy skills required.
Equipment
- Half-sheet pan (13x18 inches)
- Parchment Paper
- Large Mixing Bowl
- Whisk
- Rubber Spatula
- Cooling rack
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted (2 sticks)
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour, scooped and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Add-ins and Finish
- 2 cups semisweet chocolate chips
- 1/3 cup semisweet chocolate chips (for topping)
- Flaky salt, for finishing (optional but recommended)
Instructions
- Preheat oven to 350°F. Line a half-sheet pan with parchment paper, leaving overhang on two sides.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and slightly lighter in color, about 30 seconds.
- Whisk in eggs one at a time, then vanilla extract. The mixture should be loose and shiny.
- Add flour, baking soda, and salt directly to the bowl. Fold with a spatula just until no white streaks remain – do not overmix.
- Fold in 2 cups of chocolate chips until evenly distributed. The dough will be thick.
- Scrape dough onto prepared pan. Press into an even rectangle about ¼-inch thick, leaving a little room around the edges for spreading.
- Sprinkle reserved ⅓ cup chocolate chips over the surface and press them gently into the dough so they stick.
- Bake 14–17 minutes, rotating the pan halfway. Edges should be deep golden brown and center set but still soft.
- Immediately out of the oven, sprinkle flaky salt over the hot cookie. Let cool on pan for 10 minutes, then lift using parchment onto a cooling rack.
- Cut into wedges or squares. Serve warm, plain or with ice cream.
Notes
Don't overmix once flour is added – stop when no streaks remain. Press extra chips firmly into dough so they don't fall off. Use a light-colored pan for even browning. Cool completely before cutting for clean edges. Store wrapped in foil at room temperature for up to 3 days, or freeze for up to 3 months.