Chocolate Chip Pan Cookies
Chocolate Chip Pan Cookies are a decadent, chewy treat packed with chocolate candies, pecans, and rich buttery flavor. Perfect for parties, gatherings, or a sweet snack, these large cookies are easy to make and serve, offering a delightful combination of crunch and melt-in-your-mouth goodness in every bite.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease a 10 x 15-inch baking pan.
- In a small bowl, mix bread flour and baking soda.
- In a large bowl, cream together butter, sugar, and light brown sugar.
- Add vanilla extract and eggs to the wet mixture, and mix well.
- Gradually stir in the flour and baking soda mixture.
- Stir in chocolate candies and pecans.
- Spread the mixture evenly in the prepared pan.
- Spread M&M's on top of the mixture.
- Bake for 25 minutes.
- Cool in the pan, then cut into squares.
Tips & Substitutions
For the best texture, use a kitchen scale to measure the bread flour accurately. If you don’t have bread flour, all-purpose flour can be used as a substitute, but the cookies may not be as chewy. To amp up flavor, consider adding a pinch of sea salt to the batter. Chill the dough for 30 minutes before baking for thicker cookies.
Serving Suggestions
These chocolate chip pan cookies are perfect for parties or gatherings; cut them into small squares and serve with a scoop of vanilla ice cream for a delightful treat. They pair beautifully with a glass of cold milk or a cup of coffee. You can also enjoy them as a dessert alongside a slice of Crumb Coffee Cake for a delightful dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. Reheat in the oven at 350°F for about 5-10 minutes for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Pan Cookies contains roughly 4 calories, with 0g protein, 0g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chocolate candies?
Absolutely! Feel free to substitute the chocolate candies with your favorite types, such as peanut butter cups or dark chocolate chips. You can even use a mix for added texture and flavor.
What should I do if my cookies are too thin?
If your cookies spread too much while baking, consider chilling the dough before baking. This will help them maintain their shape. Additionally, check your measurements to ensure the right flour-to-fat ratio.
Can I make these cookies without eggs?
Yes, you can replace eggs with flaxseed meal or applesauce as a binder. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg, or 1/4 cup of applesauce for each egg. This will keep the cookies moist and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).