Chocolate Chipper Cookie from Panera Bread features a soft, chewy dough packed with rich, melted semi-sweet chocolate chips and a golden-baked exterior, delivering a warm, indulgent treat with every bite.
Equipments
- Mixing bowl
- Electric mixer (or stand mixer)
- Measuring cups
- Measuring spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
- Cooling rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
When preparing your Chocolate Chipper Cookies, be sure to use softened unsalted butter to achieve the perfect creamy texture in the dough. Measuring your dry ingredients like all-purpose flour, baking soda, and kosher salt accurately will help maintain the cookie's soft yet chewy consistency. Incorporate both light brown sugar and granulated sugar for a balanced sweetness and a slight caramelized flavor. Mixing the dough thoroughly with an electric mixer ensures even distribution of the semi-sweet chocolate chips, which are key to replicating the rich taste. Your efforts will bring you closer to enjoying the indulgent experience of a Chocolate Chipper Cookie from Panera Bread copycat menu.
Instructions
- Preheat oven to 350°F (177°C). Line baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer until creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Gradually add flour mixture to wet ingredients, mixing until just combined.
- Fold in chocolate chips using a rubber spatula.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden and centers are still soft.
- Remove baking sheet from oven and allow cookies to cool on sheet for 3-5 minutes.
- Transfer cookies to a cooling rack to cool completely.
Substitution
Chocolate Chipper Cookie from Panera Bread copycat recipes often call for semi-sweet chocolate chips, but you can substitute with dark or milk chocolate chips depending on your taste preference. If you don't have light brown sugar, use dark brown sugar to add a deeper molasses flavor or granulated sugar for a less rich option. Butter should be softened, not melted, to achieve the ideal chewy texture; chilling the dough for 30 minutes can help prevent spreading during baking. Use parchment paper on your baking sheet to avoid sticking and promote even browning, and a cookie scoop ensures uniform cookie sizes for consistent baking. You can replace the vanilla extract with almond extract for a unique flavor twist that complements the chocolate chips.
Tips
Ensure your butter is softened to room temperature for a creamy, well-emulsified dough; cold butter will cause uneven mixing and dense cookies. Avoid overmixing once you add the flour to maintain a tender, chewy texture--mix just until the dry ingredients are incorporated. Use parchment paper on your baking sheet to prevent sticking and promote even baking, and space cookies about 2 inches apart to allow proper spreading. You'll know cookies are perfectly baked when the edges turn golden while the centers remain slightly soft, giving you that signature chewy bite.
Nutritions
Chocolate Chipper Cookies from Panera Bread offer approximately 210-230 calories per cookie, primarily from carbohydrates and fats due to the all-purpose flour, butter, sugars, and semi-sweet chocolate chips. Each cookie provides about 3 grams of protein and contains around 12-14 grams of total fat, including saturated fat from the butter and chocolate. The cookies contain roughly 25-30 grams of carbohydrates, with sugars contributing to a significant portion, impacting your daily sugar intake. You should enjoy these treats in moderation as part of a balanced diet due to their calorie density and sugar content.
Storage
Store your Chocolate Chipper Cookies in an airtight container at room temperature to maintain their softness and chewy texture for up to one week. For longer storage, individually wrap each cookie in plastic wrap and place them in a freezer-safe container or bag; frozen cookies can last up to three months. When ready to enjoy, thaw cookies at room temperature or warm briefly in the microwave for a fresh-baked experience.
Variation or Alternatives
You can substitute semi-sweet chocolate chips with dark chocolate chunks or white chocolate chips to vary the flavor profile and sweetness of your cookies. For a chewier texture, replace half the all-purpose flour with bread flour or add an extra egg yolk to your dough. Incorporating a teaspoon of espresso powder enhances the chocolate flavor without making the cookies taste like coffee. Consider chilling the dough for at least an hour before baking, which helps control spread and improves cookie texture.
Allergies
Your Chocolate Chipper Cookie from Panera Bread contains common allergens such as eggs, butter (dairy), and all-purpose flour, which includes gluten. If you have allergies to dairy, eggs, or gluten, consuming this cookie could trigger an allergic reaction. Always check with the bakery or review ingredient labels to ensure your safety before enjoying this treat.
Why this recipe?
The Chocolate Chipper Cookie from Panera Bread features a perfect balance of rich semi-sweet and milk chocolate chips, creating an irresistibly indulgent flavor. Its soft, chewy texture combined with a slightly crispy edge makes every bite satisfying and comforting. You'll appreciate the ease of recreating this treat at home, allowing you to customize sweetness and ingredient quality to suit your preferences. Making a copycat version is worth it for anyone who enjoys bakery-quality cookies without the cost or need to visit the store.