Chocolate Chip Cookie Sheet Cake

So you need dessert for 20+ people, and you do not have the time, patience, or emotional energy to bake 20 individual things? Same. This Chocolate Chip Cookie Sheet Cake is the answer. It’s soft like a cookie, sliceable like a cake, and big enough to feed a small army without breaking a sweat.

One pan. Big payoff. Zero regrets.

Why This Recipe Is Awesome

• Feeds 20+ people without fancy math or extra pans
• Soft, chewy cookie texture with melty chocolate chips
• Faster than baking dozens of cookies
• Perfect for parties, school events, gatherings, or chaos
• Easy to slice, serve, and watch disappear

It’s basically a giant cookie that understands responsibility.

Ingredients You’ll Need

• 2¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, melted and slightly cooled
• 1 cup brown sugar, packed
• ¾ cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2½ cups chocolate chips

Optional: chopped walnuts, extra chocolate chips for topping

Step-by-Step Instructions

1. Preheat the oven.
   Set it to 350°F (175°C). Line a large sheet pan (10×15 or 9×13 works) with parchment paper.
2. Mix dry ingredients.
   In a bowl, whisk flour, baking soda, and salt. Set aside.
3. Combine sugars and butter.
   In a large bowl, mix melted butter with brown and white sugar until smooth.
4. Add eggs and vanilla.
   Beat in eggs one at a time, then add vanilla. The mixture should look glossy and thick.
5. Add dry ingredients.
   Stir in the flour mixture until just combined. Don’t overmix.
6. Fold in chocolate chips.
   Add chocolate chips and mix gently so they’re evenly distributed.
7. Spread into pan.
   Press dough evenly into the prepared sheet pan. Sprinkle extra chocolate chips on top if you’re feeling generous.
8. Bake.
   Bake for 25–30 minutes until the top is lightly golden and the center is set but still soft.
9. Cool.
   Let the cake cool completely in the pan before slicing. This matters.
10. Slice and serve.
    Cut into squares or rectangles and watch them vanish.

Common Mistakes to Avoid

• Overbaking: You want soft, not crunchy regret.
• Overmixing: Tough cookie cake is not the goal.
• Using a pan that’s too small: Thick dough won’t bake evenly.
• Skipping parchment paper: Removal becomes a nightmare.
• Cutting while hot: It will fall apart. Patience wins here.

Alternatives & Substitutions

• Peanut butter chips: Replace half the chocolate chips.
• Double chocolate: Add ¼ cup cocoa powder to the flour.
• Dairy-free: Use vegan butter and dairy-free chocolate.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Frosted version: Add chocolate ganache or buttercream on top.

FYI, warm slices + vanilla ice cream = dangerous combo.

FAQ (Frequently Asked Questions)

Does this really feed 20+ people?
Yes, if sliced reasonably. No, if people go back for seconds (they will).

Can I make this ahead of time?
Yes. Bake a day ahead and store covered at room temperature.

Can I freeze it?
Absolutely. Freeze whole or sliced for up to 2 months.

Is it more cake or cookie?
Cookie texture, cake convenience. Best of both worlds.

Can I use mini chocolate chips?
Yes, they distribute more evenly and melt beautifully.

Do I need frosting?
No—but no one will complain if you add it.

Final Thoughts

This Chocolate Chip Cookie Sheet Cake is soft, chewy, crowd-friendly, and exactly what you make when you need a dessert that shows up. It’s simple, reliable, and guaranteed to be a hit.

Bake it once, serve it proudly, and enjoy being the person who brought the best dessert.