This Panera Bread Chocolate Chip Cookies Recipe is inspired by the oversized, buttery treats found in the cafe’s bakery case. It is a thick and chewy recipe, which calls for semi-sweet chocolate chunks and a hint of vanilla. It’s a classic, foolproof recipe, ready in about 1 hour 30 minutes.
Jump to RecipePanera Bread Chocolate Chip Cookies Recipe Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips or chunks
- Flaky sea salt (optional, for topping)
How To Make Panera Bread Chocolate Chip Cookies
- Cream the butter and sugars: In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue for about 2–3 minutes until the mixture is very pale and fluffy. This step incorporates the air needed for a light but chewy cookie.
- Add wet ingredients: Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is evenly combined.
- Mix the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet mixture. Mix until just combined—be careful not to overmix, as this can make the cookies tough.
- Fold in the chocolate: Use a sturdy spatula to fold in the chocolate chips or chunks by hand. For the most authentic Panera look, use large chocolate chunks which create “pools” of melted chocolate in every bite.
- Chill the dough: Cover the bowl tightly and refrigerate the dough for at least 1 hour (or up to 24 hours). Chilling the dough is the secret to preventing the cookies from spreading too thin and ensures a deep, developed flavor.
- Scoop and bake: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper. Scoop a heaping 3 tablespoons of dough per cookie (Panera cookies are large!) and roll into balls. Place them 3 inches apart on the sheets. Bake for 12–15 minutes until the edges are golden brown but the centers still look slightly soft.
- Cool and salt: Remove from the oven and immediately sprinkle with a tiny pinch of flaky sea salt if desired. Let the cookies cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
Recipe Tips
- How to get the signature Panera size: Use a large cookie scoop or a 1/4 cup measuring cup. These cookies are meant to be nearly as large as your hand, so don’t be afraid to make the dough balls big.
- Why chilling the dough is mandatory: Because of the high butter content, room-temperature dough will melt too quickly in the oven. Chilling solidifies the fat, leading to a thicker, chewier cookie with a better texture.
- Can I use dark chocolate: Absolutely. Swapping semi-sweet for bittersweet or dark chocolate chunks adds a sophisticated, less-sweet profile that pairs beautifully with the salty finish.
- How to get perfectly round cookies: As soon as the cookies come out of the oven, place a large circular glass or cookie cutter over each one and gently scoot it in a circular motion. This “rounds out” the edges for a professional bakery look.
What To Serve With Panera Bread Chocolate Chip Cookies?
This Panera Bread Chocolate Chip Cookies Recipe is a thick, chewy dessert that needs a cold or refreshing pairing! A tall glass of Cold Whole Milk is the quintessential choice for a classic “milk and cookies” experience. For a balanced dessert, a scoop of Coffee Ice Cream or a serving of Fresh Strawberries adds a lovely contrast that pairs perfectly with the rich chocolate! A steaming Cup of Hot Tea or a small glass of Cold Brew Coffee pairs wonderfully with the sweet, buttery notes of the dough.
How To Store Panera Bread Chocolate Chip Cookies
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Placing a slice of white bread in the container is a pro tip to keep the cookies soft and chewy for longer.
- Freeze: You can freeze the baked cookies for up to 3 months. Alternatively, freeze the individual dough balls and bake them from frozen—just add 1–2 minutes to the total baking time.
Panera Bread Chocolate Chip Cookies Nutrition Facts
- Calories: 290 (per large cookie)
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 180mg
- Total Carbohydrates: 36g
- Dietary Fiber: 1g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This usually happens if the butter was too warm or if the dough wasn’t chilled long enough. Ensure your butter is “room temperature” (should dent with a finger but not be greasy) and chill the dough for the full hour.
No, self-rising flour contains different proportions of leavening agents. Stick to all-purpose flour and separate baking soda for the correct Panera-style lift.
Replace 1 tablespoon of the flour with 1 tablespoon of cornstarch. Cornstarch softens the proteins in the flour, resulting in a more tender, melt-in-your-mouth crumb.
Panera Bread Chocolate Chip Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes15
minutes290
kcalThis Panera Bread Chocolate Chip Cookies Recipe recreates the iconic bakery-style cookie with a buttery, chewy center, crisp edges, and massive chocolate chunks.
Ingredients
1 cup unsalted butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 1/4 cups flour
2 cups chocolate chunks
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
Directions
- Cream the butter and both sugars until light and fluffy (2–3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients (flour, soda, salt) on low speed.
- Fold in the chocolate chunks by hand.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment.
- Scoop large balls of dough and bake for 12–15 minutes until edges are golden.
- Cool on the pan for 10 minutes before moving to a wire rack.
Notes
- Using large chocolate chunks instead of standard chips is the best way to achieve those professional-looking pools of melted chocolate.
- Chilling the dough for the full hour is the secret to getting a thick, bakery-style height rather than a flat, crispy cookie.
- Adding a tiny pinch of flaky sea salt to the hot cookies is the most effective way to balance the sweetness of the chocolate.
- Allowing the cookies to cool on the warm tray for 10 minutes ensures they finish setting up for that perfect chewy texture.
