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

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.

Notes

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.

Nutrition