Chocolate Chip Pan Cookies

So, you’re staring into the abyss of your snack cupboard, fantasizing about something warm, gooey, and utterly decadent, but the thought of scooping out a gazillion individual cookies makes you want to curl up with Netflix instead? Been there, done that, probably still have crumbs on my PJs. Well, buckle up, buttercup, because we’re diving headfirst into the glorious world of **Chocolate Chip Pan Cookies** – your new best friend in the quest for minimal effort and maximum deliciousness.

Why This Recipe is Awesome

Let’s be real: traditional cookies are great, but the whole “scooping, baking in batches, waiting forever” thing? Ugh. This pan cookie recipe, however, is a revelation. Think of it as a giant, communal cookie that screams, “I’m sophisticated enough to bake, but also smart enough to not waste my precious evening on multiple cookie sheets.” It’s **one pan, one glorious cookie**, and about a million less dishes. Plus, the edges get perfectly crispy while the center stays ridiculously soft and chewy. It’s basically a hug in edible form, and honestly, who has time for individual cookie drama?

Ingredients You’ll Need

Get ready for a lineup of your pantry’s greatest hits. No weird, obscure stuff here, just the good ol’ classics!

• 1/2 cup (1 stick) unsalted butter, softened: Because we’re classy like that. If you only have salted, just go easy on the extra salt later, you rebel.
• 1/2 cup granulated sugar: The sweet stuff.
• 1/4 cup packed light brown sugar: For that extra chewiness and caramel notes. Don’t skip it, seriously.
• 1 large egg: The binder of dreams.
• 1 teaspoon vanilla extract: Not optional. It’s the secret sauce of deliciousness.
• 1 1/4 cups all-purpose flour: The backbone of our cookie empire.
• 1/2 teaspoon baking soda: Our little lift-off agent.
• 1/4 teaspoon salt: Balances all that sweetness and makes the chocolate sing. Don’t forget it!
• 1 cup chocolate chips: Your choice! Milk, semi-sweet, dark, a mix – you’re the boss. More is always more, IMO.

Step-by-Step Instructions

1. **Get Prepped:** First things first, **preheat your oven to 350°F (175°C)**. Then, lightly grease an 8×8 inch square baking pan. Or a 9-inch round pan if you’re feeling circular.
2. **Cream it Up:** In a medium bowl, beat together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. A hand mixer makes this easy-peasy, but a strong arm works too!
3. **Egg-cellent Addition:** Crack in that egg and pour in the vanilla extract. Mix until just combined. Don’t go crazy here; overmixing is not our friend.
4. **Dry Team Assembles:** In a separate, smaller bowl, whisk together the flour, baking soda, and salt. Give it a good whisk to make sure everything’s evenly distributed.
5. **Combine Forces:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. **Stop mixing as soon as no streaks of flour remain.** This is key for tender cookies!
6. **Chocolate Time!** Fold in those glorious chocolate chips. Be gentle, we’re not trying to crush them.
7. **Into the Pan:** Spread the cookie dough evenly into your prepared pan. It might seem thick, but trust the process. You can use a spatula or even your (clean!) hands.
8. **Bake Away:** Pop the pan into your preheated oven and **bake for 20-25 minutes**. You’re looking for the edges to be lightly golden and the center to be just set, maybe even a tiny bit gooey still.
9. **Cool (if you can wait):** Let it cool in the pan for at least 10-15 minutes before attempting to slice and devour. This helps it set up properly. Or just grab a spoon; I won’t tell.

Common Mistakes to Avoid

• Using cold butter: Seriously, soften that butter! It creams better with sugar and gives you a much better texture. Rookie mistake if you try to shortcut this.
• Overmixing the dough: Once you add the flour, mix just until combined. Overmixing develops the gluten too much, leading to tough, chewy cookies (and not in a good way).
• Not preheating the oven: Patience, young padawan! An oven that’s not up to temperature means uneven baking and sad, flat cookies.
• Underbaking (or overbaking): Keep an eye on it! A pan cookie can go from perfectly gooey to dry in minutes. When the edges are golden and the center looks mostly set but still a little soft, pull it out. It will continue to cook slightly in the hot pan.
• Trying to cut it immediately: I know, the temptation is real. But give it 10-15 minutes to firm up. Your patience will be rewarded with cleaner slices and less crumbly chaos.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No stress, we’ve got options!

• Butter Swaps: While butter is king for flavor, you could use margarine in a pinch. Just know the texture might be slightly different. For a dairy-free version, try a good quality vegan butter alternative.
• Flour Power: Want to make it gluten-free? A 1-to-1 gluten-free baking flour blend usually works great! Just make sure it contains xanthan gum.
• Chocolate Shenanigans: Not a fan of plain old chocolate chips? Swap ’em out! White chocolate, peanut butter chips, butterscotch chips, or even chopped up candy bars (Snickers cookie pan, anyone?). You do you.
• Add-ins Galore: Throw in a handful of chopped nuts (walnuts or pecans are fab), shredded coconut, or even a sprinkle of sea salt on top before baking for an extra gourmet touch.

FAQ (Frequently Asked Questions)

• “Can I use a different size pan?” Yes, you absolutely can! An 8×8 gives a thicker cookie, a 9×13 will give you a thinner one (you’ll need to reduce baking time slightly, maybe 15-20 mins). A 9-inch round pan works great too, just know the thickness will be somewhere between the 8×8 and 9×13.
• “My cookies are dry! What happened?” Likely culprits: too much flour (measure by weight if possible, or spoon flour into measuring cup, don’t scoop!), or you overbaked them. Keep an eye on that oven!
• “Can I make this ahead of time?” You can totally make the dough and chill it in the fridge for up to 2-3 days. Let it come to almost room temp before spreading in the pan, or just add a few extra minutes to the baking time.
• “How do I store leftovers?” (LOL, leftovers? What are those?) Just cover the pan tightly with foil or plastic wrap at room temperature for up to 3-4 days. You can also cut individual squares and store them in an airtight container.
• “Can I freeze pan cookies?” You betcha! Once cooled, cut into squares and freeze them in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temp or give them a quick zap in the microwave for a warm treat.
• “Is it okay if the center is a little gooey?” Oh, honey, that’s not just “okay” – that’s the dream! A slightly underbaked, gooey center is the hallmark of a truly epic pan cookie. Embrace the ooey-gooey!

Final Thoughts

There you have it, folks! Your new go-to recipe for when you want maximum satisfaction with minimum fuss. This chocolate chip pan cookie isn’t just a dessert; it’s a statement. A statement that says, “I’m busy, I’m brilliant, and I’m about to eat a giant cookie because I deserve it.” Now go forth and conquer that kitchen (or at least that one pan). You’ve earned this, and your taste buds will thank you profusely!