Feeding warm cookies to a crowd can sometimes take a while since you are limited to how many you can bake at one time. However, with these Sheet Pan Chocolate Chip Cookies for a Crowd, we’ve eliminated that problem. 24 warm cookies all on one pan!
You know those days when you sometimes crave a chocolate chip cookie, but after looking through your cabinets and pantry, you find that you don’t have any chocolate chip cookies? Well, I recently had that, but the problem was I didn’t feel like actually rolling balls of dough, and baking 3 or 4 batches. I know there are tons of recipes that are only one dozen cookies. However, I wanted more than a dozen or so cookies in the house, because if there are freshly baked cookies, then Zack wants one, and Kelsie, and soon there are no more freshly baked chocolate chip cookies, and I’m sad. Haha.
I figured that if you can make a chocolate chip cookie cake in a cast iron skillet, then I could totally just take the cookie dough, mash it into a cookie sheet and have cookies. Y’all that’s exactly what I did, and let me tell you that they were a hit!
Just look at all that chocolate gooeyness! YUM! These are soft and chewy, and best eaten the day of, if you’re looking for that freshly baked perfection. As I was cutting these bad boys…ok, as Zack was cutting these bad boys up, I thought to out loud to Zack….”these would be perfect for a crowd.” Perfect for holidays or parties, or just because game nights. They are easy to make, and the cookies are all ready at the same time, so everyone gets a perfectly baked chocolate chip cookie.
We did not have ice cream when I made these, BUT we did buy it the next day, and popped a cookie in the microwave for 20 seconds, topped it with a scoop of ice cream, and it was better than any chocolate chip cookie sundae I’ve gotten at any restaurant. Seriously, amazing. The warm gooey cookie and cold melty ice cream, it was perfection that everyone should have in their life at some point.
Here’s the deal…these aren’t just any old chocolate chip cookies just mashing up the dough together in a pan. Nope, these bad boys are made with Rodelle Baker’s Extract, and it will change your life! It is the perfect blend of chocolate and vanilla in extract form, and it makes these cookies sing in your mouth like an old Sunday church hymn. It is something about the blend that just takes these above and beyond plain jane vanilla extract.
Of course I couldn’t have made these without topping these with an amazing chocolate buttercream, made with Rodelle’s Gourmet Baking Cocoa. Man, let me tell you, I will never use any other cocoa powder, ever. It’s rich dark flavor brings me to the dark side! (Star Wars dark side, that is) The dollop of frosting on top make these extraordinary chocolate chip cookies! Your family and friends will thank you for going that extra little step.
- 2 sticks butter, room temperature
- 1 1/4 cups brown sugar
- 2 1/4 cups mini semisweet chocolate chips
- 2 eggs, room temperature
- 1 teaspoon salt
- 3/4 cup sugar
- 1 Tablespoon Rodelle Baker's Extract
- 1 teaspoon baking soda
- 2 3/4 cups flour
- 1 stick unsalted butter, room temperature
- 1 and 1/2 cups powdered sugar
- 1/4 cup Rodelle cocoa powder
- 1 1/2 Tablespoons heavy whipping cream
- 1/4 teaspoon salt
- 2 teaspoons Rodelle Baker's Extract
- Preheat oven to 350 degrees. Line a, 18X13 inch baking sheet with parchment paper, and set aside.
- In a large bowl, attached to a stand mixer, cream together butter, brown sugar, and sugar.
- Add the Baker's Extract and eggs.
- Turn the mixer off, and pour in the flour, baking soda and salt. Beat on low until just combined.
- Mix in 2 cups of mini chocolate chips.
- Spread cookie dough out evenly in pan.
- Sprinkle the remaining chocolate chips on top.
- Bake for 20-25 minutes or until middle is set up and edges are golden brown.
- Let cool and cut into squares.
- In a stand mixer beat the butter on medium speed until creamy - about 2 minutes. Add powdered sugar, cocoa powder, heavy cream, salt, and Baker's extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/4 cup more powdered sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 314 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 47mg Sodium: 235mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 2g Sugar: 27g Sugar Alcohols: 0g Protein: 3g