I’ve been baking Grossy’s Chocolate Chip Cookies longer than most recipes I’ve shared on this site. These cookies are truly one of my favorite things. Every once in a while, I get a wild hair and bake these cookies in a sheet pan, bringing me back to the days when I was a teenage mall rat. I was too “cool” to drag my friends to Mrs. Field’s cookies for a decorated cookie cake, but always stopped and secretly fawned* (*drooled) over them in their display case. In my heart, I knew there was no doubt that Mrs. Fields and I would totally be BFFs in another life, and I still believe that to this day.
This sheet pan method for Grossy’s Chocolate Chip Cookies yields impossibly thick, dense, and chunky cut cookies that are just an absolute pleasure to eat all in one sitting by myself (this ensures I get all 4 corner pieces, thank you). You can even get wild and give Mrs. Fields a run for her money by decorating these sheet pan cookies just like a cake!
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Grossy’s Chocolate Chip Sheet Pan Cookies
What You’ll Need
What You’ll Do
- As I’ve said, this sheet pan cookie is a variation on my classic Grossy’s Chocolate Chip Cookies recipe. To get going on this recipe, start over there. Follow the original recipe all way until you are asked to form cookie dough balls. Stop there, give them a hug, then come back here so we can finish up (if you’re following the step-by-step photos on the original recipe, you will stop on step 13)!
- Ok, now that you have all your dough ready, let’s talk about pans. You can use either a quarter sheet pan or a 13×9 pan here. Chances are you have one or the other. BOTH of these options will leave you with some extra dough, which you’ll use to make cookie dough balls and stick them in the freezer for future use!
- Butter your pan and line it with parchment, leaving some hanging over the sides. I know that butter and parchment seems excessive but that is how I roll. Sure, you can just do parchment, but a little lube never hurt nobody.
- Start grabbing chunks of dough and press it into the pan. You want a pressed layer of dough that’s about 1/2 inch thick in the pan. Again, you will have left over dough for classic cookies, and this is a miracle.
- Stick your pan in a 350º oven and bake for about 30 minutes on the middle rack. Reminder that every oven is different, you should own an oven thermometer, and that you ALWAYS keep an eye on anything you are baking because that is what a good mom does.
- Once your sheet of cookies is golden brown and glorious, take it out and let it cool. Once cooled, use your parchment handles and move it from the pan to a cutting board. Start cutting your sheet of cookies in any size squares you want. This is a personal choice. You can also just turn off the lights, put on Gilmore Girls, and use your hands to eat the entire thing by yourself. Crying is optional but encouraged.
- Please enjoy your thick (me), dense (me), and chubby (also me) little cookie squares. They are heavenly.
- If you don’t want to mess with squares and instead, turn this sheet pan of cookies into one big cake a la Mrs. Field’s, go for it. These sheet pan cookies are also perfect for ice cream cookie sundaes or sandwiches.
- As always, store cooled cookies in a plastic bag or storage container with a slice of bread inside for maximum freshness. That bread will absorb the air before the cookies do, keeping them moist!
Make It Step By Step With Me:
1. As I’ve said, this sheet pan cookie is a variation on my classic Grossy’s Chocolate Chip Cookies recipe. To get going on this recipe, start over there. Follow the original recipe all way until you are asked to form cookie dough balls. Stop there, give them a hug, then come back here so we can finish up (if you’re following the step-by-step photos on the original recipe, you will stop on step 13)!
2. Ok, now that you have all your dough ready, let’s talk about pans. You can use either a quarter sheet pan or a 13×9 pan here. Chances are you have one or the other. BOTH of these options will leave you with some extra dough, which you will use to make cookie dough balls and stick into the freezer for future use.
3. Butter your pan and line it with parchment, leaving some hanging over the sides. I know that butter and parchment seems excessive but that is how I roll. Sure, you can just do parchment, but a little lube never hurt nobody.
4. Start grabbing chunks of dough and press it into the pan.
5. You want a pressed layer of dough that’s about 1/2 inch thick in the pan. Again, you will have left over dough for classic cookies, and this is a miracle.
6. Your body is a wonderland.
7. Here is that leftover dough, rolled into balls. Stick them in the freezer for later. Refer to my classic recipe for baking instructions.
8. Stick your pan in a 350º oven and bake for about 30 minutes on the middle rack. Reminder that every oven is different, you should own an oven thermometer, and that you ALWAYS keep an eye on anything you are baking because that is what a good mom does.
9. Once your sheet of cookies is golden brown and glorious, take it out and let it cool. Once cooled, use your parchment handles and move it from the pan to a cutting board.
10. Start cutting your sheet of cookies in any size squares you want. This is a personal choice. You can also just turn off the lights, put on Gilmore Girls, and use your hands to eat the entire thing by yourself. Crying is optional but encouraged.
11, Please enjoy your thick (me), dense (me), and chubby (also me) little cookie squares. They are heavenly.
As always, store cooled cookies in a plastic bag or storage container with a slice of bread inside for maximum freshness. That bread will absorb the air before the cookies do, keeping them moist!
