Chocolate Chip Cookies In A Pan

So, you’re craving something warm, gooey, chocolatey, and utterly delicious, but the thought of scooping individual cookies makes you want to crawl back into bed? Been there, done that, bought the oversized T-shirt. My friend, welcome to the glorious, low-effort world of **Chocolate Chip Cookies In A Pan**! It’s basically a giant cookie that doesn’t judge your lazy tendencies. You’re welcome.

Why This Recipe is Awesome

Let’s be real: this isn’t just a recipe; it’s a lifestyle choice. First off, it’s virtually idiot-proof. Seriously, even I, someone who once mistook baking soda for baking powder (the results were… chewy), can ace this. It’s fast, it’s fun, and it minimizes dish duty because you’re using just one pan. Plus, there’s no endless parade of cookie sheets, no waiting for batches, just one magnificent, golden-brown slab of pure joy. It’s perfect for sharing (or not, no judgment here) and looks super impressive with zero extra effort. Score!

Ingredients You’ll Need

Gather ’round, my fellow kitchen rebels! Here’s what you’ll need for this masterpiece. Don’t worry, it’s all pretty standard stuff, so no obscure ingredients to hunt down in the deepest corners of your local gourmet store.

• **1/2 cup (1 stick) unsalted butter, softened:** Don’t even think about melting it fully. Softened is key for that perfect texture.
• **1/2 cup granulated sugar:** The classic sweet stuff.
• **1/4 cup packed light brown sugar:** Hello, chewiness! This is where the magic happens, folks.
• **1 large egg:** Your binder, your friend. Room temperature is always best, if you can remember.
• **1 teaspoon vanilla extract:** Don’t skimp on the good stuff. It makes everything taste better.
• **1 1/4 cups all-purpose flour:** The backbone of our cookie dreams.
• **1/2 teaspoon baking soda:** Our leavening pal.
• **1/4 teaspoon salt:** Balances out all that sweetness. Crucial!
• **1 cup chocolate chips:** The star of the show! Milk, semi-sweet, dark—your call. Mix ’em up if you’re feeling wild.
• **Optional: A sprinkle of flaky sea salt** for topping (because we’re fancy like that).

Step-by-Step Instructions

Alright, apron on (or not, live dangerously!), let’s get baking!

1. **Preheat Your Oven & Prep Your Pan:** First things first, get that oven heated to **350°F (175°C)**. Then, lightly grease an 8×8 inch square baking pan. You can also line it with parchment paper with a slight overhang for easy removal. Trust me, future you will thank present you.
2. **Cream the Butter & Sugars:** In a medium bowl, beat the softened butter, granulated sugar, and brown sugar together until it’s light and fluffy. This usually takes about 2-3 minutes with an electric mixer, or a good arm workout if you’re going old school.
3. **Add Egg & Vanilla:** Crack in that egg and pour in the vanilla extract. Mix until just combined. Don’t overmix here, otherwise, your cookie might get tough.
4. **Combine Dry Ingredients:** In a separate, smaller bowl, whisk together the flour, baking soda, and salt. Make sure it’s all evenly distributed.
5. **Combine Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. **Stop mixing as soon as you don’t see any dry streaks of flour.** Overmixing develops gluten, which we don’t want in our soft, chewy cookie.
6. **Fold in the Chocolate Chips:** Gently stir in your glorious chocolate chips. If you’re using extra for topping, save about a quarter cup now.
7. **Press into Pan & Bake:** Press the cookie dough evenly into your prepared 8×8 inch pan. If you saved some chocolate chips, sprinkle them on top now. Bake for **20-25 minutes**, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
8. **Cool & Devour:** Let it cool in the pan for at least 15-20 minutes before slicing. This is the hardest part, I know, but it helps the cookie set and prevents it from crumbling when you cut it. Then, slice into squares and go to town!

Common Mistakes to Avoid

Nobody’s perfect, but we can try to avoid these rookie blunders, right?

• **Not softening your butter enough:** Trying to cream cold, hard butter is like trying to convince a cat to take a bath. Just don’t.
• **Overmixing the dough:** This is a biggie! Once you add the flour, mix *just* until combined. Otherwise, you’ll end up with a tough, sad cookie instead of a tender, happy one.
• **Baking too long:** Keep an eye on that oven! It’s better to slightly underbake a pan cookie than to overbake it. A slightly gooey center is a sign of success, not failure.
• **Cutting it hot:** I know, the temptation is real. But wait for it to cool a bit. It helps the cookie set and prevents a crumbly mess. Patience, grasshopper!

Alternatives & Substitutions

Feeling adventurous? Here are some ways to jazz up your pan cookie:

• **Chocolate Chip Varieties:** Don’t stick to just one! Try white chocolate chips, dark chocolate chunks, or even a mix of milk and semi-sweet. Feeling extra? Add some mini peanut butter cups!
• **Nutty Fun:** Throw in 1/2 cup of chopped walnuts or pecans for a delightful crunch. Toasted nuts are even better, IMO.
• **Spice it Up:** A pinch of cinnamon or a tiny dash of nutmeg can add a wonderfully warm depth of flavor.
• **Brown Butter Bliss:** For a richer, nuttier flavor, brown your butter before letting it cool and soften. It takes a little extra time but is SO worth it.
• **Flour Power:** If you’re out of all-purpose, you can often substitute with an equal amount of whole wheat pastry flour for a slightly healthier (but still delicious) twist. Don’t swap with regular whole wheat flour, though, unless you like your cookies extra dense!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual, humorous) answers!

• **Can I use margarine instead of butter?** Well, technically yes, but why hurt your soul like that? Butter tastes better, pure and simple. If you must, use a good quality stick margarine.
• **My cookie seems a bit dry, what went wrong?** Chances are you either overbaked it or overmixed the dough. Next time, pull it out when the edges are golden and the center still looks a *little* soft.
• **Can I make this in a different sized pan?** Absolutely! A 9×13 inch pan will yield a thinner cookie bar, so you’ll need to reduce the baking time (check around 18-20 minutes). For a smaller, thicker cookie, use a 9-inch round pan and keep the baking time similar to the 8×8.
• **How long do these pan cookies last?** In my house? About an hour. Realistically, stored in an airtight container at room temperature, they’re good for 3-4 days. They might get a little less soft, but still delicious.
• **Can I freeze them?** Yep! Wrap individual slices tightly in plastic wrap, then put them in a freezer-safe bag. Thaw at room temperature or zap for a few seconds in the microwave for a warm treat.
• **Is it okay to eat the dough raw?** While delicious, it’s generally advised not to due to raw eggs and flour. But hey, I’m not watching you. Just sayin’.

Final Thoughts

See? That wasn’t so hard, was it? You just whipped up a glorious pan of chocolate chip cookie goodness with minimal fuss and maximum deliciousness. This recipe is your secret weapon for sudden cravings, last-minute gatherings, or just a Tuesday night when you deserve a treat. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!