This recipe for Copycat Panera Chocolate Chipper Cookies is going to be your new go-to. Chewy and almost underbaked in the middle and perfectly crispy around the edges, cookies don’t get much better than this.
My very first ‘big girl’ job – other than working for my dad at his work – was at Panera Bread. I was 16 and it was an
My job included everything from
Have you ever had one of those cookies? They’re the size of your whole hand, deliciously crisp around the edges and perfectly just barely cooked in the middle.
The perfect oversized cookie
A baker comes in each night and makes the bread, bagels, and pastries fresh. But it’s up to the employees to bake the cookies throughout the day.
On slow days, my manager would have us cut up the frozen discs into pieces. Then we would bake and hand out the mini cookies to customers.
Since my days there, I almost always purchase a cookie each time I’m there. I savor my ideal chocolate chip cookie, and I’m forever on my own search to remake them.
Finding the perfect recipe
Most recipes I post on this blog I make twice, maybe three times testing to get it right. For these Copycat Panera Chocolate Chip Cookies, I’ve made this recipe well over 10 times trying to get it just right.
Adding things, taking them out, changing amounts, doing research – it feels like my first ‘big girl’ blogger recipe.
Tips for making the PERFECT chocolate chip cookies
- This recipe makes a super soft dough, so I’m sorry to say you do need to let it chill.
- To make the perfect shape, scoop your dough into about 18 balls. These are going to be big cookies – mine were each about 1/4 cup of dough.
- Roll them out and then – this part is important! – press them down with the back if a measuring cup. We want the cookies are half of an inch thick. This allows for the perfect size and an even cookie.
- Refrigerate them until they are totally cold and firm before baking.
- You can also freeze them and use them individually. You’ll want to add an extra minute or two to your bake time.
As for chips, traditionally the Panera Chocolate Chip Cookies only uses mini chocolate chips. I like to mix it up a bit.
My favorite combo has been:
- one heaping cup of semi-sweet mini chocolate chips.
- one cup of 60% cocoa bittersweet chips. I like these from Ghiradelli since the size/shape is perfect.
But I also enjoy 3/4 cup minis, 1 cup milk chocolate chips, and 1/2 cup chunks – either semi-sweet or dark. Or you can simply use 2 cups of semi-sweet minis.
These Panera chocolate chip cookies are the perfect cookie.
Ooey gooey and dense in the center and perfectly crisp right around the edge. It’s the only cookie I adore both warm and cool, and to be honest, I might even love it more cooled. The edges dry out and crisp up even more and the center solidifies to create the most amazing almost chewy melt in your mouth cookie.
Make them big and take them out about a minute before you think they’re done. Leave them on the tray until they set up – they’ll continue to cook a little more but won’t over cook.
Tips for making Panera Chocolate Chip Cookies
- Mix up the chips! ‘Traditionally’ these use just mini chips. I like to mix up milk, semi sweet, and dark chips in all sizes for perfect pockets of gooey chocolate.
- Make sure you underbake these cookies. This will ensure the gooey, buttery center Panera chocolate chip cookies are famous for. Leave them on the pan to firm up for 5-10 minutes before eating.
- Freeze the dough and bake one or two at a time. Freezing helps to ensure they don’t spread too much and really helps with the crispy edges and buttery center.
- Make them big – trust me, this is advice you don’t want to ignore. Bigger is WAY better with these cookies.
Copycat Panera Chocolate Chip Cookies
Copycat Panera Chocolate Chip Cookies
The perfect over-sized chocolate chip cookie, this recipe for Copycat Panera Chocolate Chip Cookies is going to be your new go-to. Chewy and almost under baked in the middle and perfectly crispy around the edges, these chocolate chip cookies don’t get much better than this.
- 2 sticks of butter + 5 Tablespoons softened (I used salted)
- 1 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1 1/2 tbsp vanilla extract
- 2 eggs room temperature
- 1/2 tsp salt more if using unsalted butter
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 3 cups flour
- 2 cups chocolate chips
- Cream the softened butter until light and fluffy. Add in sugar and beat 2 minutes on medium-high until super fluffy. Add in vanilla, combine, and then add in eggs one at a time, beating until fully incorporated each time.
- Combine flour, baking powder, baking soda, and salt in a bowl before slowly adding to your butter mixture.
- Once combined, fold in chocolate chips.
If the dough is too soft, refrigerate for about 20 minutes before forming. Form into large disks (1/4 cup of dough each) and freeze or refrigerate until solid, at least 2 hours.
Preheat oven to 350 degrees F.
Bake cookies for 11-12 minutes. DO NOT over bake. Cookies will look under baked. Allow to sit on tray for at least 5 minutes to continue baking and firm up. Enjoy!
Once frozen, you can save them and make individually as needed.
Use any chips you like – traditional Panera chocolate chip cookies use all mini chips, but I like mixing chunks, chips, and mini chips. I also like to mix milk, semi sweet, and dark chips.
These Copycat Panera Chocolate Chip Cookies are going to rock your world – trust me. Get ready to fall in love with the most perfect chocolate chip cookie ever!
Okay, so tell me – what was your first job? What is your favorite bought food you’re dying to recreate? Let me know in the comments!
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