Cut it into bars or use a metal cookie cutter to cut them into shapes. Remove the pan from the oven and let it cool until the dough is set but the chocolate hasn’t completely hardened. While I usually use dark chocolate chips, you can also use milk, white, or a mixture of all of them!Ĭheck out this video to see how I decorated these heart cookies! Other Recipes You May Enjoy:.If you are cutting the pan cookies into bars, you can use larger chips or chunks.If you are cutting your sheet pan cookies into shapes with cookie cutters, opt for mini chocolate chips.Place large blobs of cookie dough across the pan, then use the back of a spoon or your clean hands to spread it into an even layer.īake the cookies for 18-20 minutes, or until the cookies are golden brown and the top looks set in the center. Spray the parchment paper and the edges well with baking spray. Line the bottom of a 13″x18″ baking sheet with edges with a sheet of parchment paper. Stir in the chocolate chips until they are evenly distributed in the dough. Stir them a bit on top of the wet ingredients to distribute the soda and salt through the flour, then mix the dry ingredients in completely, until there are no streaks of flour left in the cookie dough. This should take 2-3 minutes.Īdd the two large eggs and vanilla extract and stir until the mixture is smooth, with no lumps.Īdd the flour, salt and baking soda to the wet ingredients. In a mixing bowl, cream the butter and brown and white sugars together until they are well mixed. Preheat the oven to 350° (or 325° if you have a fan or convection oven). How to Make Sheet Pan Cookie Bars Mixing the Cookie Dough bag (about 1 1/2 cups) mini chocolate chips Here are the details.Sheet Pan Cookie Bars are classic, easy chocolate chip cookies that can be cut into bars or any shape that you’d like! But the uncoated pans fare better in cooking evenness and durability. “The coated pans tend to heat up and cook faster,” says Bernie Deitrick, the engineer and cooking enthusiast who conducted our tests. We tested two categories of pans-coated and uncoated-and came away with 10 winners (five in each category). (Spoiler alert: There were significant differences.) We also subjected the coated pans to a durability test in which we abrade the surface with steel wool to see which pans would stand the test of time. You’ll see these results in the cleaning score in our sheet pan ratings. In our tests, we cooked a one-pan chicken dinner with potatoes, onions, and carrots, baked cookies, and baked-on canned pumpkin and cream cheese at a high temperature to see how easy it would be to remove the burned-on gunk. The reason they’re considered “half”? They’re half the size of sheet pans used in commercial kitchens. Confusing, right? They typically measure about 13x18 inches, but the size can vary by an inch or so. The largest sheet pans that fit in most home ovens are technically called half sheet pans. (More about that below.)įirst, a note on the nomenclature. We tested both coated and uncoated sheet pans, including an unconventional cast-iron model. We bought 19 sheet pans and brought them into our labs to test for baking evenness, ease of cleaning, whether or not they warp (which can throw off whatever you’re cooking), and durability of coatings. You can use it for so much more: cookies, roasted veggies, pizza-and, yes, sheet cakes or jelly rolls. But easy-peasy one-pan meals are just one reason to own a sheet pan. ![]() The Details: 12.79 x 17.9 x 1 inches aluminum hand wash only. Each pan retails for about 13, so you can buy multiple and dedicate one to savory, high-heat applications, and another to making cookies. Search for recipes on Cook’s Illustrated, Epicurious, or New York Times Cooking, and you’ll find scads of recipes for sheet pan dinners. Nordic Ware even does Made In One better when it comes to value.
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