Copycat Panera Chocolate Chip Cookies

Replicate the famous Panera Chocolate Chip 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.

Course Dessert

Cuisine Cookie

Prep Time 10

Cook Time 12

Total Time 22

Servings large cookies

Calories 254kcal

Author Melissa Rose

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.

Instructions

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 ½ cup unsalted butter, i.e. 1 stick[/adjustable] 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.
Pour butter into a larger bowl then add in ¼ cup granulated sugar and ½ cup brown sugar and use a spatula to stir until combined (* do not use a mixer for this recipe). Add in 1 large egg and 1 ½ teaspoon vanilla extract, then mix. Next, add in ¼ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt and mix again. Add in 1 ¼ cups all-purpose flour 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.

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