Replicate the famous Panera Chocolate Chipper Cookies at home in under 30 minutes! No mixer, softened butter, or chilled dough needed - just a bowl and spatula and you're on your way to soft, warm, melt-in-your-mouth cookies.
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Back when I lived in Iowa, I'd occasionally drive 20 minutes to the nearest "city" and plant myself at Panera to get some work done (the wifi was horrible, but it was the only option before Starbucks!). In that time, I was introduced to their chocolate chip cookies and it wasn't long before I developed a love/hate relationship with them.
Some days they were fresh, soft, warm, and amazing while other days they were clearly a few days old, a little stale, and hard. But oh man, when they were fresh and warm, DANG they were good.
Ever since then, I've been trying to replicate them and have finally done just that. With the homemade copycat version of these Panera chocolate chip cookies, you don't have to risk those off-days and can instead get perfect, soft cookies every time.
Whip them up in under 30 minutes and you've got yourself an entire batch of warm, soft, melt-in-your-mouth cookies. Slightly chewy on the edge, with a gooey, soft center. (And pro tip: they're just as good straight from the freezer!)
What makes these copycat Panera chocolate chipper cookies so great?
- You don't have to soften the butter. This recipe uses melted butter which means you can make them on the spot when the craving hits.
- You don't need a mixer and actually you should NOT use one. All you need is a bowl and spatula.
- You don't need to chill the dough. Because the last thing I want to do is wait 2 hours to make cookies.
- This recipe makes 10-12 large bakery style cookies, which means you only need to bake 1 tray.
- They're perfect for gifting (more on that later).
What You Need to Make Panera Chocolate Chip Cookies
- Unsalted Butter
- Brown Sugar & White Sugar
- Egg
- Vanilla Extract
- Baking Soda, Baking Powder, and Salt
- All-Purpose Flour
- Dark Chocolate Chunks (I used Kroger brand "Private Selection Dark Chocolate Chunks" and have found them to be the most authentic to the Panera kind.)
How to Make Panera Chocolate Chip Cookies
Step 1: Chop Half the Chocolate
Use a sharp knife to chop ½ cup of the chocolate chunks into small shards and slivers (set the other ½ cup of unchopped chunks aside). Set aside.
Step 2: Melt Butter & Add Ingredients
In a medium-sized microwave-safe bowl, add the butter and cover with a paper towel (will help for splattering). Melt the butter for 30-60 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done. *If you've made these before, see notes section in recipe card for this change in 2022.
Pour melted butter in larger mixing bowl then add in white sugar and brown sugar; use a spatula to stir until combined. Mix in egg. Next, add in baking soda, baking powder, and salt and mix again. Add flour and mix until all the flour disappears into the dough. Lastly, add the ½ cup of chopped chunks and ½ cup of whole chunks into the dough and mix. Let sit for a minute or two to allow dough to set up a bit so it’s not too sticky.
Step 3: Scoop and Roll
Line a baking sheet with parchment paper. Scoop dough into 3-tablespoon sized scoops then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball (see image below).
Tip: If you notice 2-3 chocolate chunks are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot..
Step 4: Bake
Bake at 350 degrees for 10-12 minutes. You want them to be slightly brown on top and look slightly underbaked (my oven was perfect at 11 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
Frequently Asked Questions:
Do I have to chop half the chocolate chunks?
Yes, you do. If you truly want them to be like Panera chocolate chip cookies, then take the extra 1 minute and just do it ;) Having this mix of chopped and whole chunks allows for the chocolate to be evenly dispersed.
Can I use chocolate chips instead of chunks?
So here's the thing. If you're truly looking to replicate Panera cookies, you need the chunks. I tested this recipe with chocolate chips and they weren't the same because most brands of chocolate chips don't melt down as well as chunks (and therefore the cookies are not as thin). If you use chocolate chips, it will still result in a good chocolate chip cookie but it may not turn out the same as the traditional Panera cookie. That said, if you do use chocolate chips, make sure you are still chopping half of them so that the dough has an even dispersion of chocolate.
How big will these be?
If you follow the instructions and use a 3-tablespoon sized scoop, your cookies should end up being around 3.5 inches. This can vary depending on your altitude and climate, but that's how big mine spread in Tennessee.
Calorie Count?
This is not a diet recipe and these nutritional facts are just estimates. But the Panera website lists their Chocolate Chipper Cookie at 380 calories. If you make 12 of these cookies, they'll come in around 260 calories/each.
Any ideas to gift chocolate chip cookies?
Of course I do! Gift cookies in single cookie boxes with printable cookie wraps and tags (as seen below, coming soon!), gift in cellophane bags with a printable cookie tag or wrap them in plastic wrap and slip in my chocolate chip cookie bags.
Copycat Panera Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups all-purpose flour (not packed, just scooped and leveled with a knife)
- 1 cup dark chocolate chunks (You'll be chopping ½ cup and adding the remaining ½ cup whole). I used Kroger brand "Private Selection Dark Chocolate Chunks" and have found them to be the most authentic to the Panera kind.
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- 2022 Update: Some readers have reported their cookies being cakey. After making this recipe for years, this has also started happening to me. There's been speculation that store-bought butter has changed its formula a bit during the pandemic. Until we can properly retest this recipe, I am now recommending to melt the butter until it "pops" to make sure it's hot. This should help the cookies flatten more.
- Preheat oven to 350℉ (you want the oven ready as soon as you're done scooping!)
- Use a sharp knife to chop ½ cup of the dark chocolate chunks into small shards and slivers (Note: only chop HALF of the chunks - not the full cup we'll be adding). Set aside.
- In a small microwave-safe bowl, add the unsalted butter (½ cup, i.e. 1 stick) and cover with a paper towel (will help for splattering). Melt the butter for 30-45 seconds until all is melted (no chunks left). You want it hot; if you hear it "pop" then it's most likely done. *If you've made these before, see notes section for this change in 2022.
- Pour butter into a larger bowl then add in granulated sugar (¼ cup) and brown sugar (½ cup) and use a spatula to stir until combined (* do not use a mixer for this recipe). Add in egg (1 large) and vanilla extract (1 ½ teaspoons), then mix. Next, add in baking soda (¼ teaspoon), baking powder (¼ teaspoon), and salt (¼ teaspoon) and mix again. Add in all-purpose flour (1 ¼ cups) and mix until all the flour disappears into the dough. Note: the dough WILL be wet and sticky, this is normal.
- Add the ½ cup of chopped chocolate chunks and ½ cup of whole chocolate chunks into the dough and mix. Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky.
- Line a baking sheet with parchment paper. Scoop dough into 3-tablespoon sized scoops then gently roll into your hands to create a ball. Flatten the tops so that they're a thick disc vs. a round ball. See image in post for reference. Without flattening, your cookies will be thicker and more cakey.
- Bake at 350℉ for 10-12 minutes. You want them to be slightly brown on top and look slightly underbaked (my oven was perfect at 11 minutes).
- Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Nutrition
Have you tried the Panera chocolate chipper cookie? If so, you have to try this homemade version! If you end up making it, be sure to leave a comment or tag me on Instagram with how you liked them!
Wesley C
The cookies were the exact same taste as Panera cookies. I even bought a freshly baked Panera cookie and took it home I compares the taste and they were almost the exact same (although the Panera cookie wasn’t as sweet)
Melissa
Yay, I am soo happy to hear this, Wesley! Thank you so much for leaving a review, I really appreciate it!
Jay
Wish I had read the Notes part before making them (can you post it before the recipe so people can make adjustments :)?). i made these yesterday. & Yes, unfortunately it did come out cakey. Because of that, the flavor wasn't how a cookie should be, instead it was more light.
Melissa
That's a great suggestion, I will make a note of that at the beginning to read the notes :)
Arielle
Not even close to panera. These cookies are way too cakey.
Sarah C
One thing I've noticed is that I only get cakey cookies if the butter/sugar mixture stays grainy. If when I first mix in the butter the mixture becomes smooth and syrupy, I'm Gucci even if it becomes grainy as I add mix and add in other ingredients.
Melissa
Great tip!
Debby
Any suggestions for the Panera MINI chocolate chip cookies? Same recipe? What size? Bake how long. These are my favorite because I get a cookie hit for a lot less calories!
Melissa
Hi Debby! So sorry, not sure how this comment got missed. For minis, I would do 1 tablespoon at around 8-9 minutes or 2-tablespoons at around 8-10 minutes!
Rita
Turned out good. Baked 11 minutes.
Melissa
Thank you so much for leaving a review, Rita!
Cori
These were delicious! My kids said they were the best I’ve made and I’ve tried many different recipes. I made one small change. I didn’t have any brown sugar so I made some which I think did add to the flavor and texture. Unlike others I didn’t not find these cookies to be cakey at all!
Melissa
Thank you so much for leaving a review, Cori! Happy to hear the family enjoyed the recipe!
Rhiannon H
Great taste. Beautiful appearance. Quick. Easy. (And quiet with no mixer, which is great for me because I often bake once the kids are in bed :) ).
Melissa
So glad to hear you loved the recipe, Rhiannon! Thank you so much for leaving a review!
Linda
Can you make these cookies a bit smaller, & if so, what baking time would I use!
Thanks
Melissa
Yes you can! For 1 tablespoon sized cookies, bake for 7-9 minutes. For 2 tablespoon, 8-10 minutes is usually the sweet spot!
Carolyn
These turned out soooo good!!! Made recipe as written. When I first stirred everything together I really thought there is no way this isn’t going to just make one gigantic cookie lol. But to my amazement they turned into beautiful delicious (individual) cookies! They disappeared very quickly so I will be whipping up another batch today!!
Melissa
Lol, it's crazy how they can disappear faster than it takes to make them! :) So glad you loved this recipe, thank you so much for leaving a review, Carolyn!
Jess
It’s a good chocolate chip recipe but for me too cakey. Not similar to panera :(
Sally P
These were delicious and held their form (I was sceptical :)! I missed getting them out before fully baked so immediately removed them to cooling rack. I didn't have Kroger chips on hand so used the ⅓ c of Lilly's (end of pkg)unsweetened dark chocolate, ⅓ c of Nestle minis semi sweet and ⅓ c of regular (no chopping chips).
Kimberly Im
Hi. Can I leave pre-make the dough the night before and keep in fridge to make the next day if on a tight schedule? These are so delicious and so easy to make. It’s so nice that you don’t need any fancy baking tools or ingredients. It’s simple and so yum!
Melissa
Hi Kimberly! Since these have melted butter, they're a bit tricker to make ahead since they won't spread as much after it's refrigerated. They spread the best if baked immediately after mixing. Instead, I would recommend baking and then freezing if you need to make ahead!
Rese
Thank you for all the wonderful and neat things you have lovingly and freely shared for cool, delightful and inspirational ideas! Yay! for cookies and chocolate and everything designeatrepeat!!!!
Brianna Early
I didn't have dark chocolate 😕 but I also used cake flour and Mexican vanilla.....such an easy recipe and delicious!!
Melissa
Thank you so much for leaving a review, Brianna!
Candace
I have FINALLY found my favorite cookie recipe! I have been trying so many different ones and this is it. I didn’t have the right chocolate so I’m looking forward to making it again with the right chocolate.
Melissa
I'm so glad you found this recipe too, Candace! Thank you so much for taking the time to leave a review!
Tina smiles
I’ve also done this with a little less butter added peanut butter to make peanut butter cookies and I’ve even omitted the brown sugar using just regular sugar for sugar cookies this was a simple way to create treats and Halloween for my service men and women
Bethany
This is best chocolate chip cookie recipe I have ever used. It was easy and they came out exactly how I wanted them to. I used regular chocolate chips ( dark chocolate) and I thought they worked well. The only thing I would say is to let the batter sit a little longer before rolling them. It was still sticky when I rolled the first batch. When I went back to to do the second batch ( about 15 min later ) it was not as sticky. Other than that great recipe!
Melissa
I am so glad that you enjoyed this recipe and the cookies! Thank you for this feedback and for taking the time to leave a review Bethany!
I so appreciate it.
Judy
Oh my gosh!! This recipe is a keeper!! Turned out perfect and huge. I just paid $7 for 3 of Panera cookies and now I can get 14 for even cheaper!! I love to bake and this will be my new recipe. Thanks so much
Melissa
I am so glad that you enjoyed this recipe Judy! And making them at home is so much better, right?!
Thanks for taking the time to leave a review, I so appreciate it!
christine
so easy and tuned out great :) i made 6 the size of my face!!!
Melissa
So glad that you enjoyed these cookies Christine, those sound huge!
Thanks for leaving a review, I appreciate it.