Looking for a sweet treat that’s a bit different? These Chocolate Chip Pan Cookies are a fantastic twist on old favorites! This dessert is packed with tons of flavor! Absolutely divine!
Chocolate Chip Pan Cookies could also be called ‘Lazy Cookies’. Basically, that’s what they are. There is no scooping and baking and scooping and baking. Just one pan full of decadent cookie dough baked until it crispy around the edges with melty chocolate throughout!
This just may be the perfect cookie bar. They’re tender and yummy. They are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips.
Chocolate Chip Pan Cookies are great for summer parties, picnics, and potlucks. They are always a crowd-favorite among all ages.
In my opinion, the most delightful cookie bars are about a 1/2 inch thick. Because of the ratio of brown sugar to white sugar, Chocolate Chip Pan Cookies are soft and slightly chewy with crisp edges.
They stay soft and chewy if stored in an airtight container. For nice, straight cuts I recommend waiting until they are completely cool to cut into. That is the hardest part of this recipe.
I recommend a good chocolate chip like these Ghirardelli Semi-sweet chocolate chips.
Chocolate Chip Pan Cookies
- Preheat oven to 375 degrees. Spray a 9x13 inch cake pan with non-cook spray. In a bowl, combine flour, baking soda and salt; set aside. In a large mixing bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture and mix until combined. Stir in chocolate chips and pecans by hand. Spread dough into pan. Bake at 350 degrees for 20 to 22 minutes. Cool completely before cutting.