Warning: these are DANGEROUSLY good!
Copycat Panera Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1.5 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour (not packed, just scooped and leveled with a knife)
- 1 cup semi-sweet chocolate chips
Steps
- Preheat oven to 350 degrees (you want the oven ready as soon as you’re done scooping!)
- In a large microwave-safe bowl, add the butter and cover with a paper towel (will help for splattering). Melt the butter for 45 seconds to 1 minute until all is melted (no chunks left). You want it hot; it doesn't have to 'pop' but if it does "pop" then it's done - just get it all melted)
- Add in white sugar and brown sugar and use a spatula to stir until combined
- Add in egg and vanilla, then mix.
- Next, add in baking soda, baking powder, and salt and mix again.
- Add in flour and mix until all the flour disappears into the dough. Note: the dough WILL be wet and sticky, this is normal.
- Add the chocolate chips 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 1 to 2-tablespoon sized scoops then gently roll into your hands to create a ball. Flatten the tops so that they're a disc vs. a round ball. Without flattening, your cookies will be thicker and more cakey.
- Bake at 350 degrees for 10-12 minutes. You want them to be slightly brown on top and look slightly under baked (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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