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Panera Chocolate Chip Cookies Recipe

This recipe makes the perfect copycat Panera chocolate chip cookies. Made with semisweet chocolate chunks, milk chocolate chips, and brown sugar, these homemade chocolate chipper cookies are soft, chewy, and so delicious. You and your family will love them!

Panera bread cookies recipe

The best copycat Panera chocolate chipper cookies

If your love for Panera cookies brought you here, then I’m so excited to share this Panera bread chocolate chipper cookie recipe! These cookies are ultra soft, thick, chewy (even the following day), and sheer cookie perfection.

If you’re lucky enough to have tried these cookies, you probably noticed a few things that make them so good.

First, they use two types of chocolate, using a mix of milk and semisweet chocolate. Second, they have a soft, chewy texture and crispy edges; and third, they are huge.

With my easy recipe, you can now create these Panera bread cookies at home. Plus, I might have made my version even prettier than theirs by pressing extra chocolate chips into the top.

What are Panera chocolate chippers cookies?

The chocolate chippers cookies are Panera Bread’s take on bakery-style chocolate chip cookies. They are loaded with semisweet chocolate chunks and milk chocolate flakes, and have a chewy texture.

Panera Bread chocolate chip cookies are slightly smaller than their famous kitchen sink cookies, but still pretty substantive. They are delicious and always a special treat to pick up.

And if you love Panera as much as us, be sure to try our Panera cranberry orange muffin recipe as well!

Panera cookie ingredients

Ingredients

These Panera chocolate chip cookies come together with just a few pantry staples – just another reason I think you’ll love them. Please scroll down to the recipe card below to see the exact measurements.

  • Chocolate: I like using a combination of semisweet chocolate chunks and mini milk chocolate chips, but you can really play around here. Just don’t skimp on the amount and use 2 cups total.
  • Butter: Unsalted or salted butter will work. I always use salted butter, but if using unsalted butter, add a pinch of salt to the dry ingredients.
  • Brown sugar + granulated sugar: White sugar aids the cookies spread, while brown sugar keeps the cookies moist and chewy. I prefer dark brown sugar, but light brown sugar is fine too.
  • Eggs give the cookies moisture and structure. Let your cookies warm to room temperature before adding them to the cookie dough.
  • Vanilla extract enhances the other flavors in this recipe.
  • All-purpose flour absorbs the wet ingredients. Be sure not to pack your flour into the measuring cup. I don’t recommend substituting whole wheat or any other kind of flour.
  • Cornstarch holds onto the moisture in the dough and helps the cookies stay extra soft and chewy.
  • Baking soda gives the cookies a nice little rise, so they aren’t flat.
Panera bread cookie recipe

How to make Panera chocolate chip cookies

This Panera cookies recipe is easy to make, and it’s also ready in less than 30 minutes. Perfect for an anytime treat! Here are the basic steps on how to create these goodies:

step 1 make Panera cookie dough

#1: Make dough

  • Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until creamy, for 3 minutes.
  • Add liquid ingredients. Mix in the eggs and vanilla extract until blended. Next, mix in the cornstarch and baking soda. Scrape down the sides of the bowl.
  • Incorporate flour and chocolate chips. Crank down the mixer to low and mix in the flour until just combined. Next, stir in the chocolate chunks and chocolate chips.
step 2 shape cookies

#2: Bake cookies

  • Portion cookies. Portion out a 1/3 cup of cookie dough and roll into a ball. Arrange the cookies onto parchment-lined cookie sheet 3 inches / 8 cm apart. I bake 6 cookies at a time.
  • Bake. Bake the cookies for 10 to 11 minutes at 357°F, until the edges and top are slightly golden. Be careful not to overbake.
step 3 bake Panera cookies

#3: Cool & serve

  • Cool cookies. Remove the cookie sheet from the oven. Press a few additional chocolate chips and chunks. Allow the cookies to cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to fully cool.
  • Serve. Enjoy the cookies warm or at room temperature. They taste fabulous with a tall glass of cold milk on the side for dunking.
Panera bread chocolate chip cookie

Baker’s tips

Panera chocolate chip cookies are so incredibly delicious. It’s almost impossible to stop at just one! Follow these simple tips and tricks, and your cookies will turn out perfectly!

  • Don’t overmix the cookie dough after adding the dry ingredients (which could result in tough, dry cookies).
  • Line the cookie sheets: Line the baking sheets with parchment paper or a silicone mat for grip so the cookies stay thick and chewy. Greasing the cookie sheets with butter or nonstick spray makes the surface slippery and causes the cookies to spread.
  • Shape the dough into large balls: Baking round dough balls yields taller and thicker cookies.
  • Rotate pan: Rotate the cookie sheet halfway through baking so that they bake evenly.
  • Let cookies cool on the pan: The higher baking temperature creates the golden tops, but might trick you into thinking the inside is baked through. Just don’t remove the cookies from the baking sheet too soon – this is a slightly underbaked cookie recipe. Once they have firmed up for 5 to 10 minutes, transfer them to a wire rack to cool completely.
  • Press extra chocolate chips on top: Although Panera doesn’t do that, I like pressing a few extra chocolate chips on top of each cookie right after they come out of the oven. You can also sprinkle them with Maldon sea salt flakes because it contrasts so nicely with the sweet flavor.
Panera bread chocolate chipper cookie recipe

Variations

If you’re looking for an exact Panera chocolate chip cookie, don’t make any changes to the recipe. But of course, you can always adapt and customize the recipe to make it your own. Try these ideas:

  • Ultra-chewy texture: Add an extra egg yolk to the dough to make the cookies even chewier. You can also substitute half of the ap flour with bread flour, which has a high protein content and will create a chewier bite.
  • Different chocolate flavors: Swap in white chocolate chips, dark chocolate, toffee bits, or peanut butter chips for a Reese’s vibe.
  • Nutty flavor: Add a little almond extract or hazelnut extract and mix in a handful of chopped nuts.
  • Add a candy bar: Chop up a Twix or mound bar and stir that into the dough.
  • Crispy texture: If you prefer crispier, slightly thinner cookies, use more white sugar than brown sugar and bake the cookies a little longer.
  • Small batch: Simply cut the ingredient amounts in half to bake fewer cookies.
chocolate chipper cookies

Storage instructions

  • At room temperature: Keep the cookies in an airtight container on the counter. They will be good for 3 to 4 days.
  • Freezer: To extend the shelf life of your copycat Panera chocolate chip cookies, place them in a freezer-friendly container and freeze them for up to 3 months.

Make Panera chocolate chip cookies ahead

You can mix the cookie dough up to a day in advance and store it covered in your fridge until you are ready to bake.

To freeze the cookie dough before baking, portion the dough into balls. Arrange the dough balls on a lined baking sheet, freeze for 2 hours, and wrap tightly in a Ziploc bag or airtight container. The dough will stay good in the freezer for up to 2 months.

Once it’s time to bake, grab a bunch of frozen dough balls from the freezer and bake at 375°F / 190°C / gas mark 5 oven. Add 1 to 2 minutes to the baking time as you start from frozen dough.

Panera cookies
Yield: 14 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This recipe makes the perfect copycat Panera chocolate chip cookies. Made with semisweet chocolate chunks, milk chocolate chips, and brown sugar, these homemade chocolate chipper cookies are soft, chewy, and so delicious. You and your family will love them!

Ingredients

  • 1 cup / 2 sticks / 230 g / 8 oz salted butter, at room temperature
  • 1 1/4 cups / 250 g / 8.8 oz dark brown sugar
  • 1/2 cup / 100 g / 3.5 oz granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 3 cups / 360 g / 12.7 oz all-purpose flour
  • 1 1/4 cup / 175 g / 6.2 oz semisweet chocolate chunks
  • 3/4 cup / 120 g / 4.2 oz mini milk chocolate chips

Instructions

  1. Prep. Preheat the oven to 375°F / 190°C / gas mark 5. Line 2 cookie sheets with parchment paper and set aside.
  2. Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until creamy, for 3 minutes.
  3. Add liquid ingredients. Mix in the eggs and vanilla extract until blended. Next, mix in the cornstarch and baking soda. Scrape down the sides of the bowl.
  4. Incorporate flour and chocolate chips. Crank down the mixer to low and mix in the flour until just combined. Next, stir in the chocolate chunks and chocolate chips.
  5. Portion cookies. Portion out a 1/3 cup of cookie dough and roll into a ball. Arrange the cookies onto the prepared cookie sheet 3 inches / 8 cm apart. I bake 6 cookies at a time.
  6. Bake. Bake the cookies for 10 to 11 minutes, until the edges and top are slightly golden. Be careful not to overbake.
  7. Cool cookies. Remove the cookie sheet from the oven. Press a few additional chocolate chips and chunks. Allow the cookies to cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to fully cool.
  8. Serve. Enjoy the cookies warm or at room temperature. They taste fabulous with a tall glass of cold milk on the side for dunking.
Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 63mgSodium: 218mgCarbohydrates: 58gFiber: 2gSugar: 36gProtein: 5g

FAQ

What are the calories in Panera chocolate chip cookies?

There are 390 calories in 1 cookie of Panera Bread chocolate chipper cookie. The Panera homestyle chocolate chunk cookie contained 630 calories.

Does Panera always have chocolate chip cookies?

Yes, Panera always serves their chocolate chipper cookies.

Why add cornstarch to these Panera cookies?

Chocolate chipper cookies have a distinctive texture, and the cornstarch helps the cookies achieve that. It aids in that thick, melt-in-your-mouth cookie dough texture.

Why did my Panera chocolate chip cookies not spread?

This recipe makes big cookies. If your cookies don’t flatten as they bake, they might contain just a touch too much flour.

However, there’s an easy fix: Flatten each dough ball with your palms to resemble thick disks. This will help your cookies bake at an even thickness.

Why are my Panera cookies flat?

There are a couple of reasons why your cookies may turn out flat:

  • Change in elevation: I baked the cookies at sea level. If baking at high altitude, add an additional 1/4 cup of flour and reduce the sugar by 1 tablespoon.
  • Too much butter: The cookies will spread if you accidentally add too much butter. The batter will seem soft and sticky.
  • Not enough flour: Another reason for flat cookies is using too little flour. Simply add a bit more flour.

Why are my chocolate chipper cookies dry and crumbly?

You have added too much flour if your dough is crumbly and dry. Be sure not to overmeasure your flour. The dough should be soft, moist, and easy to roll into a ball, not crumbly but also not overly sticky.

Panera bread cookies

Why this Panera bread cookies recipe works

  • Big choc chip cookies: Using 1/3 cup of dough will give you the giant, chunky cookies that have about the same size as Panera cookies. Of course, you can also use a 1/4 cup for slightly smaller cookies.
  • Soft & chewy: My recipe yields thick, chewy cookies that aren’t too soft and not too crispy. They are the perfect Panera Bread copycat cookies!
  • Double chocolate: A combination of semisweet and milk chocolate results in the best flavor and texture that is rich and chocolatey.
  • Simple ingredients:  These cookies are made with simple, pantry-staple ingredients you probably already have in your kitchen.
  • Easy to make: The process of making these is straightforward and requires zero chill time! Bakers of all levels can bake them.

More chocolate chip cookies

Can we all agree that homemade chocolate chip cookies are the best treat? They come in every flavor imaginable, and luckily, we have lots more recipes that you can try. They are easy, and your family will love them!

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