↑

Morgan Manages Mommyhood

making being a mom simple and being a kid memorable

  • About
    • About Morgan Manages Mommyhood
    • Contact Me
  • Parenting
    • Baby
    • Toddler
    • Preschool
    • Picky Eaters
  • Mom Life
    • Breastfeeding
    • Mental Health
    • Pregnancy
  • Baby Led Weaning
  • Kids Music
  • Recipes
    • Breakfast
    • Lunch
    • Snacks
    • Dinner
    • Desserts
  • Holidays
    • Christmas
      • Valentine’s Day
      • St. Patrick’s Day
      • Summer
      • Fall
      • Halloween

Copycat Panera Chocolate Chip Cookies

December 13, 2016 By Morgan Last Updated: February 17, 2019

357 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

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 eye opener into what the real world was like.

My job included everything from register to ‘barista’, to cleaning the dining room. It also included my all-time favorite – making the famous Panera chocolate chip cookies.

The perfect oversized chocolate chip cookie, this recipe for Copycat Panera Chocolate Chip Cookies is going to be your new go-to.

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. Inebitably, we all would sneak handfuls off the trays throughout the day, probably not leaving many to actually hand out.

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.

dsc_0762

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.
Click here to subscribe

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.

dsc_0782

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.
dsc_0795

Copycat Panera Chocolate Chip Cookies

4.41 from 5 votes
Print

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. 

Course Desserts
Cuisine American, Baked Goods
Keyword cookies, copycat
Prep Time 10 minutes
Cook Time 12 minutes
chill time 20 minutes
Total Time 22 minutes
Servings 18 cookies
Author Morgan

Ingredients

  • 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

Instructions

  1. 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.
  2. Combine flour, baking powder, baking soda, and salt in a bowl before slowly adding to your butter mixture.
  3. Once combined, fold in chocolate chips.
  4. 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.

  5. Preheat oven to 350 degrees F.

  6. 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!

Recipe Notes

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. 

 

dsc_0791

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!

You may also enjoy these!

Single Serve Peanut Butter Cookie

Pumpkin Cookie Dough Muffins

Make Your Own Rice Krispie Treat

Filed Under: Uncategorized

Comments

  1. Janine Huldie says

    December 13, 2016 at 6:53 am

    We absolutely love Panera’s Chocolate Chip Cookies, so most definitely going to give your recipe a try. Thanks for sharing 🙂 #happynowlinkup

    Reply
    • Emmy Skellenger says

      April 10, 2020 at 10:50 am

      5 stars
      This is, by far, the best recipe I have ever made. My father and I were on the hunt for a perfect Panera cookie recipe, and we tried a few that were total flops. When we saw this recipe, we knew it was the one. my dad said, and I quote, *through mouthfuls of cookie* ‘This chick knows what she’s doing.’ WELL DONE!! this is now the only cookie recipe I am allowed to make for my family. best recipe ever!!!!

    • Morgan says

      June 2, 2020 at 2:23 pm

      Oh my goodness! This totally made my day – thank you for sharing!!! So glad your family likes them.

  2. Selena, The Rambler says

    December 13, 2016 at 10:08 am

    My 10 year old daughter is now making the shift from the bag cookie mix to “from scratch”. We love Panera Bread so we will be adding this recipe to the list. Thanks for tweaking it so it’s perfection =) #HappyNowLinkup

    Reply
  3. Stephanie|Her Mommy Side says

    December 14, 2016 at 3:53 pm

    I plan on doubling this recipe for Christmas cookie exchanges. I might even try a third batch and show them off with drizzled dark or white chocolate on top! They look yummy! Can’t wait to taste them 🙂

    Reply
  4. Emily says

    December 14, 2016 at 10:26 pm

    Wow these look like the PERFECT chocolate chip cookie; wow Morgan, you totally rocked it! I wonder if I could use GF all purpose flour?

    Reply
  5. Em says

    May 28, 2020 at 1:29 pm

    5 stars
    These are possibly the best I’ve ever tasted. Ever. Well done.

    Reply
  6. Taylor Norman says

    September 23, 2020 at 5:31 pm

    So if I have all purpose flour, do I need to add baking soda and baking powder?

    Reply
    • Morgan says

      September 26, 2020 at 5:51 am

      Yes – all purpose flour is just flour. Omitting the baking soda/powder will mean the cookies will be dense and not rise at all.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi! I’m Morgan!

Recent Posts

12 Winter Songs for Kids To Sing and Dance inside To!

7 Evening Activities for Kids to do as a Family

Peaches for Baby Led Weaning

10 Songs About Seasons for Kids to Explain Changing Seasons

Find a post

Privacy Policy

Privacy Policy

Privacy

Privacy Policy

357 shares