Chocolate Chip Pan Cookies
Delightful chocolate chip pan cookies with a soft and chewy texture, baked in a single pan for convenience.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
Mix-ins
- 2 cups chocolate chips
- 1 cup chopped nuts (optional) Walnuts or pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or line it with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until smooth and light.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips and, if using, the chopped nuts.
- Pour the batter into the prepared baking pan and spread it evenly.
Baking
- Bake for 25-30 minutes or until the edges are golden and the center is set. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
Cooling
- Allow the cookies to cool in the pan on a wire rack for about 10 minutes, then cut into squares and enjoy.
Notes
Store cookies in an airtight container to keep them fresh for up to one week or freeze wrapped in plastic for up to three months.