Half-Baked Chocolate and Almond Sheet Pan Cookies
Soft and chewy chocolate chip and almond cookies baked on a sheet pan, yielding tender edges and a slightly underbaked center for irresistible texture. This american-inspired desserts ready in about 30 minutes layers (113g) softened unsalted butter, granulated sugar, packed brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup (113g) softened unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup semisweet chocolate chips
- 1/4 cup sliced almonds
Instructions
- Step 1: Preheat oven to 350°F. Line a sheet pan with parchment paper.
- Step 2: In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar with an electric mixer until light and fluffy, about 3 minutes.
- Step 3: Beat in 1 tsp vanilla extract and 1 large egg until fully incorporated.
- Step 4: In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Step 6: Fold in 3/4 cup semisweet chocolate chips and 1/4 cup sliced almonds evenly.
- Step 7: Spread the dough evenly onto the prepared sheet pan, smoothing the top with a spatula.
- Step 8: Bake for 15 minutes until the edges are set but the center still looks slightly underbaked and soft.
- Step 9: Remove from the oven and let cool on the pan for 10 minutes before slicing into squares.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Baked Chocolate and Almond Sheet Pan Cookies take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Half-Baked Chocolate and Almond Sheet Pan Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Half-Baked Chocolate and Almond Sheet Pan Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Baked Chocolate and Almond Sheet Pan Cookies for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Baked Chocolate and Almond Sheet Pan Cookies?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
