Marianne Martinez
Chocolate chip cookies are a classic dessert, but did you know you can make them in a pan? Pan chocolate chip cookies are a convenient and delicious way to make a large batch of cookies with minimal effort and cleanup. They are perfect for serving a crowd, and you can cut them into squares or slices for a unique twist on the traditional cookie. This method also means you can skip the scooping and multiple batches associated with traditional chocolate chip cookies.
| Characteristics | Values |
|---|---|
| Type of Pan | Skillet, Sheet Pan, Jelly Roll Pan |
| Ease of Preparation | Easy, minimal prep time, no scooping or portioning required, no mixers needed |
| Taste | Gooey, chewy, soft, crispy, tender, moist, thick, rustic |
| Ingredients | Butter, sugar, flour, eggs, chocolate chips, vanilla extract, baking soda, baking powder, salt |
| Serving Suggestions | Top with ice cream, whipped cream, or drizzle with caramel or chocolate sauce |
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What You'll Learn
Use a skillet or sheet pan
Skillet chocolate chip cookies are perfect for when you want something sweet without having to put in too much effort. The batter is made in one bowl and baked in a large, oven-safe skillet, so there's no need for portioning dough or baking in batches. A well-seasoned cast-iron skillet is ideal, but a basic skillet or an enameled version works too—just avoid anything with wooden or plastic handles.
To make skillet chocolate chip cookies, start by preheating your oven to 350°F. Then, heat your skillet over low heat for about 5 minutes and add butter, letting it melt completely. Stir in the sugars with a wooden spoon, then turn off the heat. In a separate bowl, mix your dry ingredients, including flour, baking powder, baking soda, and salt. Whisk together melted butter and sugars in a large bowl, then add eggs, milk, and vanilla extract. Fold in the dry ingredients and chocolate chips, then spread the batter evenly in your skillet. Bake for around 20 to 25 minutes or until golden brown.
You can also make chocolate chip cookies in a sheet pan, which is a great way to make a large quantity with minimal effort and cleanup. This method creates a giant cookie slab that can be cut into portions and served right from the tray, making it perfect for feeding a crowd. To make sheet pan chocolate chip cookies, start by whisking together dry ingredients like flour, cornstarch, baking soda, and salt in a medium bowl. In a large bowl, cream together butter, sugars, and vanilla extract until pale and fluffy. Add eggs one at a time, mixing between each addition. Then, add the dry ingredients to the wet mixture and fold in the chocolate chips. Line a jelly roll pan with parchment paper and spread the dough evenly onto the pan. Bake and let it cool completely before cutting into squares.
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Oven temperature
When making chocolate chip cookies in a pan, it is important to note that the oven temperature will vary depending on the type of pan you are using. For a standard half sheet pan, preheat your oven to 325°F. Spray the pan with nonstick spray to ensure even cooking and easy cleanup. If you are using a skillet, a temperature of 350°F is recommended. However, it is important to use an oven-safe skillet, such as a well-seasoned cast-iron pan, to avoid any safety hazards.
The oven temperature can also be adjusted based on your desired level of doneness for the cookies. For a softer and gooey centre, it is recommended to underbake the cookies slightly by reducing the baking time. This is especially important if you are baking in a sheet pan, as the cookies will continue to cook and settle as they cool directly on the pan. On the other hand, if you prefer your cookies to be crispier, you can increase the baking time or use a darker skillet, as the cookies will tend to turn out darker on the bottom in a darker pan.
Additionally, the oven temperature can impact the appearance of your cookies. For example, the pan-banging technique, where the pan is tapped in the oven every few minutes, creates ripples on the edges of the cookies. However, high-protein flour may hinder this effect, resulting in cookies that spread out too much and lack ridges. Freezing the dough before baking can also help create ridges and prevent the cookies from spreading excessively.
It is always a good idea to use an oven thermometer to ensure that your oven temperature is accurate. This can help prevent issues such as burnt cookie bottoms, which may be caused by an oven temperature that is too high. By monitoring the oven temperature and adjusting it as needed, you can ensure that your chocolate chip cookies turn out perfectly every time.
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Ingredients and quantities
Chocolate chip cookies can be made in a pan, and there are a few different ways to do it. One method is to make them in a skillet, which is perfect for when you want something sweet without having to work too hard. Another is to make them in a sheet pan, which is a convenient and delicious way to make a large quantity of cookies with minimal effort and cleanup.
For the skillet chocolate chip cookies, you will need:
- Butter: Use unsalted butter so you can control the amount of salt in the recipe. Melted butter is best as you don't have to wait for it to soften.
- Sugars: Granulated sugar and brown sugar add sweetness and moisture to the cookies. The brown sugar also contributes to a chewy texture.
- Flour: Use all-purpose flour. Be mindful not to overmix the dough once the flour is added, to avoid developing too much gluten, which can result in a tougher cookie.
- Cornstarch: Adding cornstarch helps create an even softer and chewier cookie.
- Eggs: These act as a binder and provide structure to the cookie dough.
- Vanilla: Vanilla extract enhances the flavour of the cookies. Use pure vanilla extract for the best flavour, and adjust the amount to your taste.
- Baking soda and baking powder: These are optional for leavening.
- Chocolate chips: You can use semi-sweet, milk chocolate, dark chocolate, or even chunks of chocolate bars.
For the sheet pan chocolate chip cookies, the ingredients are largely the same, but the quantities differ. You will need:
- 2¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- Butter: Use ½ cup plus 4 teaspoons of unsalted butter, softened.
- Sugars: ½ cup brown sugar and ¼ cup granulated sugar.
- 1 large egg
- 2 teaspoons of vanilla extract
- 1 cup of semi-sweet chocolate chips
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Mixing and melting
To make chocolate chip cookies in a pan, you'll need to mix and melt a variety of ingredients. The good news is that the batter comes together in one bowl, so there's no need for multiple mixing containers. Here's a detailed, step-by-step guide to the mixing and melting process:
First, preheat your oven to 350°F to 375°F. The exact temperature depends on the recipe you're following. While the oven heats up, you can start preparing the batter.
In a medium or large bowl, combine your dry ingredients. This includes all-purpose flour, cornstarch (for extra chewiness), baking soda or powder, and salt. You can also add any additional dry mix-ins, like chopped nuts, toffee bits, or dried fruit. Whisk these ingredients together until they are well combined.
In a separate bowl, you'll want to focus on melting and mixing your wet ingredients. Start by melting your butter. You can do this in the microwave or on the stovetop in your skillet. If using the stovetop, heat your skillet over low heat for about 2 to 3 minutes, then add the butter and let it melt completely. You can also add butter to your bowl and heat it for 2 to 3 minutes to melt it.
Once your butter is melted, it's time to add your sugars. Use a combination of brown sugar and granulated sugar to achieve the perfect balance of sweetness and moisture. Add the sugars to your melted butter and whisk them together. If you're using a skillet on the stovetop, make sure to turn off the heat before adding the sugars.
Now, it's time for the rest of your wet ingredients. Add your eggs, one at a time, mixing well after each addition. You can also add milk at this stage. Finally, add your vanilla extract. Pure vanilla extract will enhance the flavor, so don't skip this ingredient! Adjust the amount according to your taste preferences.
Once your wet ingredients are combined, it's time to bring everything together. Gradually add your dry ingredients to your wet mixture. Mix everything together until it forms a soft dough. Be careful not to overmix at this stage, especially once the flour is added, as it can develop too much gluten, resulting in a tougher cookie texture.
With your dough almost ready, it's time to add the star ingredient: chocolate chips! You can use semi-sweet, milk chocolate, dark chocolate, or even chunks of chocolate bars. Fold the chocolate chips into your dough until they are evenly distributed.
Gently oil your skillet or pan, then spread your cookie dough evenly across the surface. Your pan is now ready for the oven!
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Baking and serving
Baking
Chocolate chip cookies can be baked in a pan in two main ways: as a skillet cookie or as a sheet pan cookie.
To make a skillet cookie, start by preheating your oven to 350°F. Use an oven-safe skillet, preferably cast iron, and heat it up on low heat for 5 minutes. Add butter and let it melt completely. Stir in the sugars with a wooden spoon, then turn off the heat. In a separate bowl, mix your dry ingredients: flour, baking powder, baking soda, and salt. Whisk together melted butter, sugars, eggs, milk, and vanilla in a large bowl. Add the dry ingredients to this mixture and fold in the chocolate chips. Spread the batter evenly in the skillet and bake for about 20-25 minutes or until golden brown.
For sheet pan cookies, the process is similar, but you will be using a larger jelly roll pan lined with parchment paper and sprayed with nonstick cooking spray. Whisk together the dry ingredients: flour, cornstarch, baking soda or powder, and salt. In a separate bowl, cream together the butter, sugars, and vanilla until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Combine the wet and dry mixtures, then fold in the chocolate chips. Spread the dough evenly in the pan and bake.
Serving
Sheet pan and skillet chocolate chip cookies are perfect for serving a crowd. You can cut them into squares or portions and serve them right from the pan or tray. They are best served warm, straight out of the oven, with the chocolate still melty. For an extra indulgent treat, top with vanilla ice cream, whipped cream, or drizzle with caramel or chocolate sauce. You can also sprinkle sea salt on top or add mix-ins like chopped nuts, toffee bits, or dried fruit.
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Frequently asked questions
Yes, you can make chocolate chip cookies in a pan.
You can use a skillet, sheet pan, or jelly roll pan. If you use a skillet, make sure it is oven-safe.
The ingredients are the same as regular chocolate chip cookies: butter, sugar, eggs, flour, baking soda, and chocolate chips. You can also add vanilla extract, cornstarch, and salt to enhance the flavor.
First, preheat your oven and prepare your pan by greasing it or lining it with parchment paper. Then, mix your wet and dry ingredients separately before combining them. Spread the dough evenly in the pan and bake until golden brown. Allow the cookies to cool before cutting them into squares or slices.
Making chocolate chip cookies in a pan is a convenient way to make a large quantity of cookies with minimal effort and cleanup. It is also a fun and unique way to serve cookies, and they can be cut into perfect squares for sharing at parties or gatherings.
