Chocolate Chip Pan Cookies

104 Comments

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Chocolate Chip Pan Cookies are thick, delicious and so much easier than making individual cookies. Press the cookie dough into the pan, bake and slice. These are always a crowd pleaser and they disappear fast!

Source: http://www.nestletollhouse.com

 

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Ingredients

 

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In a small bowl add the

flour, baking soda and salt.

 

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Whisk until combined, set aside.

 

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In a large bowl add the butter,

granulated sugar and brown sugar.

 

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Using a mixer, beat until

creamy and combined.

 

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Add the eggs and vanilla.

 

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Using the mixer beat well until the eggs

are completely combined with the dough.

 

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Add a little of the flour.

 

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Using the mixer, beat well and repeat

until all of the flour is used up.

 

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Add the chocolate chips.

 

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Using a large spoon, combine chocolate

chips with the cookie dough.

 

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Spray a jelly roll pan (15″ x 10″)

with cooking oil. Spread the cookie

dough onto the pan. I sprayed my

hand with the cooking oil to

spread it easily with my hand.

 

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Bake in a preheated 350 degree oven for

20 – 25 minutes or until a golden brown.

 

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Cool in the pan on a wire rack

then slice and serve.

 

Chocolate Chip Pan Cookies

http://www.InDianesKitchen.com

39F0E895-416B-42E4-93F8-1BA381FC17ED

Ingredients

  • 2 & 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, firmly packed
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups (12 oz. package) semi-sweet chocolate chips
  • 1 cup chopped nuts, optional

Directions

  1. Preheat oven to 350 degrees.
  2. In a small bowl whisk together the flour, baking soda and salt.
  3. In a large bowl add the butter, granulated sugar and brown sugar.
  4. Using a mixer, beat until creamy and combined.
  5. Add the eggs and vanilla extract to the cookie dough, beating until creamy and combined.
  6. Using the mixer, gradually add the flour beating well after each addition.
  7. Add the chocolate chips (and nuts if used). Using a large spoon, stir them into the cookie dough.
  8. Spray a jelly roll pan (15″ x 10″) with cooking oil.
  9. Spread the cookie dough onto the pan. I sprayed my hand with cooking oil and pressed the dough into the pan evenly.
  10. Bake for 20 – 25 minutes or until a golden brown on top.
  11. Cool in the pan then slice into bars and serve.

http://www.InDianesKitchen.com

Categories: Chocolate, Cookies, Desserts, Snacks/Appetizers

104 Comments »

  2. Pingback: Chocolate Chip Pan Cookies — In Dianes Kitchen – All About Writing and more

      • The weather finally cooled down so I just made these! They’re very good, but it turns out I didn’t have the right pan (I thought I did), so I used a 10 x 13″ baking pan and baked for 25 minutes. I think I probably would have preferred the thinner cookies a larger jelly roll pan would have made, but the flavour is spot on. The version made in a slightly smaller pan might appeal to people who like chewier cookies, though 🙂

      • I’m so glad you liked the taste of them. Once you get the right size pan for your taste they should be perfect. Thank you for letting me know that you liked them Aspasia!

  6. My son learned to make these at a young age (he’s now 56!), and every time he brings them to a function, everyone is amazed and astounded! So much easier than actual cookies!

    Virtual hugs,

    Judie

    Reply

  21. I used to make chocolate chip pan cookies all the time when when my children were younger. As you said, they are easy to make and very tasty.

    Reply

  23. I have done this and I love it! Except that I used a cast iron pan, one of the deep ones. I made the chocolate chip cookie batter, dumped it in the cast iron pan and baked it for 45 minutes (which is about the same time if you baked individual cookies! Have done the same thing with brownies.
    Love it!!

    Reply

  26. I love chocolate so much. While reading the recipe my mouth is full of water. I wanna very soon eat this but it’s night here in India so i will try this next day. Keep sharing. fantastic post.

    Reply

  35. When I first read the title, I was thinking non-stick frying pan. Where was my mind at??? But I wonder…. Could make dough ahead and possibly cook in aluminum foil lined cast iron at a camp-out? But then, what would you do with the S’Mores?

    Reply

  36. Although I love cooking I have never “baked” anything in my life, neither bread, cake, cookies, brownies or anything else. I do not really have much of a sweet tooth but these look very tasty and very simple so I might start my sweet making education here.

    I was thinking to maybe change the nuts for peanuts and make a sort of Snickers bar cookie. Ha, listen to me, first attempt at this type of cookery and already I am monkeying around with your recipe before I even start!

    Reply
  38. Pingback: Sugar-Free Chocolate Chip Squares – Prairie Chick

  43. I love baking this bar cookies recipe. To change things up a bit, I often substitute white chocolate chips for semi-sweet chips, and I use chopped macadamias for the nuts. YUM!

    Reply

    • How funny, we like the same thing! I make a macadamia nut cookie with white chocolate chips that I love. My husband hates white chocolate chips and if I made his favorite toll house cookies with them he would divorce me! 😂 Now me, I would eat them in a heartbeat!

      Reply

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