Sheet Pan Cookies
Brown butter Sheet Pan Cookies are perfect when you need to feed a crowd, have growing teenagers, or want an effortless approach to the chewiest most delicious chocolate chip squares.
Servings: 28 squares
Equipment
- 1 13x18 baking sheet
Ingredients
- 1¼ cups butter browned
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 3 eggs room temperature
- 1 tbsp vanilla
- 3½ cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ tsp salt
- 2 cups chocolate chunks or chips + more for topping
Instructions
- Preheat your oven: to 350 °F. Using a non stick cooking spray, generously grease a standard 13x18 baking sheet.Alternatively you can line the baking sheet with parchment paper.
- Make the brown butter: cut your butter into 1 inch cubes and add to a small stainless steel saucepan set to low/medium heat. Swirl the butter in the pan a couple times to melt the bigger pieces. Once melted, the butter will begin to lightly bubble and begin to foam. Stir every minute or two to prevent the butter from burning. The butter will start to turn golden brown, and you will soon smell a toasted, slightly nutty scent. Once this occurs remove it from the heat and allow it to cool for at least 10 minutes. From beginning to end it should take you 5-7 minutes to get a perfect brown butter.
- To a large mixing bowl, add the brown butter, granulated sugar and brown sugar. Using a whisk or hand mixer, mix the butter and sugars together until you reach a smooth consistency. About 2 minutes.
- Next, add the vanilla and eggs one by one, ensuring each is fully mixed in before adding the next.
- Add the flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Gently mix to combine, just until no clumps remain. Don't over mix.
- Add the chocolate chips and fold until just combined.
- Pour the batter onto the prepared baking sheet and spread evenly across the bottom. At first, it may not look like you have enough batter to fit in the pan, but rest assured it spreads out!
- Top with more chocolate chips (if desired) and bake for 16-18 minutes.Sammy's tip: I recommend slightly underbaking these as they will continue to cook as they cool. In addition, the cookies may appear to be puffy, but as they cool, they will settle.
- Slice into squares and enjoy.
Video
Nutrition
Calories: 261kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 502mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 279IU | Vitamin C: 0.001mg | Calcium: 32mg | Iron: 1mg
