Copycat Panera Chocolate Chip Cookies
Serves 10
10 mins prep
12 mins cook
22 mins total
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.
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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 [adjustable]1/2 cup[/adjustable] 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. *If you've made these before, see notes section for this change in 2022.
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 [adjustable]1/2 cup of chopped chocolate chunks and 1/2 cup[/adjustable] 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.