Chocolate Chip Wedge Cookies

Rich and delicious chocolate chip wedge cookies baked easy in a round pan! No chilling time or rolling needed!

Let me show you how to make amazing chocolate chip cookie wedges. No chilling time and so easy when baked in round cake pans.

7 Easy Ingredients to Make Chocolate Chip Cookies

1. Unsalted Butter – be sure to allow the butter to come to room temperature to allow it to mix with the sugar. If the butter is too cold it will leave clumps an if too warm the cookies will come out quite dense.
2. All purpose flour – nothing fancy here. Spoon the flour into your measuring cup then level off with a knife.
3. Large Egg – for a single batch we used used one large egg.
4. Vanilla Extract – adds delicious flavor and amazing aroma to the cookies.
5. Granulated Sugar – white sugar is our choice. You can substitute dark brown sugar or use half white sugar and half brown sugar to add maple flavor and more moisture. We go back and forth between using all white sugar and all brown sugar…both ways make irresistible cookie wedges.
6. Baking Soda – leavening agent to help the cookies rise.
7. Semi-Sweet Chocolate Chips

How To Make Chocolate Chip Cookie Wedges

Heat oven to 350°F. Lightly grease with non stick cooking spray or line (2) 9-inch round cake pans with parchment paper. Leave an overhang around the sides to lift the cookie rounds out easily when their done.

Using a stand mixer fitted with a paddle attachment or hand mixer, cream the butter and sugar on MEDIUM – HIGH speed in a large bowl until light and fluffy. Beat in the egg and vanilla until completely combined.

Add the flour, baking powder and salt. Mix the dry ingredients in until just combined. The dough will be stiff. Scrape down the bowl with a rubber spatula as needed.

Pour the chocolate chips into the cookie batter and gently work in to distribute them evenly. We used regular chocolate chips to get big chocolate flavor in each bite, but mini chocolate chips are amazing too. 

Divide dough and scrape the 1/2 dough portions into each prepared pan. Spread into an even layer, pushing the dough out to the edges.

If you’re looking for new cake pans, we love these cake pans and these cake pans. The 9-inch pans result in a thinner cookie while the 8-inch pans will have a thicker cookie that may require a few more minutes in the oven.

Bake on the center oven rack for 25 to 30 minutes until the dough is starting to crisp and turn golden at the edges. Cool in the pan for 5 minutes on a wire rack. Using the parchment paper handles, remove from the pan to a board or countertop and cut into wedges while warm.

Flavors, Substitutions & Add-Ins

Chocolate Chips – for variety substitute white chocolate chips, chocolate chunks, dark chocolate chips or toffee chips. Or try a combination of all of them!

Flavorings – add a few drops of peppermint for the flavor of mint chocolate chip. Throw in a teaspoon of cinnamon or all-spice for the flavor of Fall. A few drops of maple flavoring compliments the chocolate and is so delicious.

Sprinkles – top the unbaked wedges with a handful of sprinkles in different colors for the seasons.

How To Store Cookie Wedges

These cookies are best stored in an airtight container. They’ll keep on the counter for one week and in the refrigerator for up to 2 weeks.

Tips For The Best Chocolate Chip Cookies

• Do not over bake. Remove from oven and transfer from pan while baked round is still warm.
• Line the pans with parchment paper leaving handles on the sides to easily remove the baked cookie round from the pan.
• You can use (2) 8-inch cake pans or square pans instead of the larger 9-inch ones. The bake time may increase slightly and the wedges will be thicker than with a larger pan.

Can I Use This Dough For Other Sugar Cookies?

Yes, this dough when chilled is firm enough to be rolled out. Cut into shapes with cookie cutters and bake on a cookie sheet. You can also roll out the chilled dough into a rectangle and make our favorite Raspberry Pecan Swirl Cookies.