Get ready to transform your baking game with these irresistible Tool House Pan Cookies that will make your taste buds dance and your kitchen smell like heaven! Imagine sinking your teeth into a perfectly baked, golden-brown cookie bar loaded with melty chocolate chips - no individual cookie scooping required. These magical pan cookies are the ultimate time-saving dessert that delivers maximum flavor with minimal effort, making them perfect for busy home bakers who want something deliciously impressive without spending hours in the kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with butter or cooking spray to ensure easy removal of the pan cookies.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent and prevent clumping.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Spread the cookie dough evenly into the prepared 9x13 inch pan, using a spatula to create a smooth, uniform layer.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the pan cool completely on a wire rack for about 30 minutes before cutting into squares.
- Once cooled, cut into 12 equal-sized bars or squares. Serve and enjoy!
Tips
- Ensure all ingredients are at room temperature for the smoothest, most consistent mixing.
- Don't overmix the dough - this can lead to tough, dense cookies.
- Use a light-colored metal baking pan for even heat distribution.
- Check your cookies a few minutes before the recommended baking time, as oven temperatures can vary.
- Let the pan cookies cool completely before cutting to get clean, crisp edges.
- For extra richness, use high-quality chocolate chips or mix different chocolate varieties.
- Store leftovers in an airtight container at room temperature for up to 5 days.
- For a fun variation, try adding chopped nuts or a sprinkle of sea salt on top before baking.
Nutrition Facts
Calories: 497kcal
Carbohydrates: 70g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 64mg
