Copycat Panera Bread Chocolate Chipper Cookies Recipe – Soft, Chewy, and Loaded With Chocolate

If you love Panera’s Chocolate Chipper cookies, this homemade version gets you ridiculously close to the real thing. These cookies bake up soft in the center, crisp at the edges, and absolutely packed with chocolate. The dough is simple, the ingredients are familiar, and the results are bakery-worthy.

You don’t need a mixer, and you can make the dough ahead if you want. Once you try them warm from the oven, you’ll see why they’re a new go-to.

Why This Recipe Works

This recipe balances sugars for that signature chewy center and golden edges. The combination of melted butter and a chilled dough creates a plush texture without being cakey.

A mix of chocolate chips and chunks mirrors that melty, varied bite you get from Panera. A touch of cornstarch and just the right amount of baking soda keep the cookies thick, not flat. Chilling the dough relaxes the flour and concentrates flavor, so every bite tastes buttery, vanilla-rich, and chocolate-loaded.

Shopping List

• Unsalted butter (melted and slightly cooled)
• Light brown sugar (packed)
• Granulated sugar
• Large eggs
• Pure vanilla extract
• All-purpose flour
• Cornstarch
• Baking soda
• Fine sea salt
• Semi-sweet chocolate chips
• Semi-sweet chocolate chunks (or roughly chopped bar chocolate)
• Optional: flaky sea salt for finishing

How to Make It

1. Prep your pan and oven. Line two baking sheets with parchment paper. Preheat the oven to 350°F (175°C).
2. Melt the butter. In a microwave-safe bowl or saucepan, melt 1 cup (2 sticks) unsalted butter. Let it cool until just warm, not hot.
3. Whisk the sugars. In a large bowl, whisk 1 cup packed light brown sugar and 1/2 cup granulated sugar to break up any lumps.
4. Add butter and vanilla. Pour the melted butter into the sugars and whisk until glossy and combined. Mix in 2 teaspoons vanilla extract.
5. Add eggs. Whisk in 2 large eggs, one at a time, until the mixture looks smooth and slightly thick.
6. Combine dry ingredients. In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 3/4 teaspoon fine sea salt.
7. Mix the dough. Use a spatula to fold the dry ingredients into the wet mixture just until no dry streaks remain. Do not overmix.
8. Stir in chocolate. Fold in 1 cup semi-sweet chocolate chips and 1 cup semi-sweet chocolate chunks. The dough will be thick.
9. Chill. Cover and chill the dough for at least 45–60 minutes (or up to 48 hours). Chilling prevents spreading and deepens flavor.
10. Portion. Scoop generous 3-tablespoon portions (about 2 ounces each) and roll into balls. For that bakery look, press a few extra chocolate pieces onto the tops.
11. Bake. Place 6–8 dough balls per sheet, spaced well apart. Bake 10–12 minutes until edges are set and lightly golden, but centers look slightly underdone.
12. Panfresh finish. If desired, sprinkle a pinch of flaky sea salt on the hot cookies. Let them cool on the baking sheet 5–7 minutes, then transfer to a rack.
13. Enjoy. Serve warm for gooey centers or let them cool completely for a more classic chew.

Storage Instructions

• Room temperature: Store cooled cookies in an airtight container for 3–4 days with a slice of bread or a piece of tortilla to keep them soft.
• Freezer (baked): Freeze in a zip-top bag for up to 2 months. Thaw at room temp or warm in a 300°F oven for 5–6 minutes.
• Freezer (dough): Scoop dough balls, freeze on a tray until solid, then bag.Bake from frozen at 350°F for 12–14 minutes.

Benefits of This Recipe

• Bakery style at home: Thick, chewy, chocolate-studded cookies with minimal effort.
• No mixer needed: Melted butter simplifies the process and boosts chew.
• Reliable texture: Cornstarch and chilling give you consistent results.
• Make-ahead friendly: Dough keeps well, so you can bake fresh cookies on demand.
• Customizable: Easy to tweak chocolate type, size, and add-ins.

What Not to Do

• Don’t skip the chill. Warm dough spreads too much and bakes flat.
• Don’t overbake. Pull them when centers look slightly underdone; they finish on the sheet.
• Don’t overmix. Stir just until combined to avoid tough cookies.
• Don’t use hot butter. It can scramble the eggs and make the dough greasy.
• Don’t skimp on salt. Proper salt makes the chocolate pop and the cookie taste balanced.

Recipe Variations

• Double Chocolate: Swap 1/4 cup flour for 1/4 cup cocoa powder and use dark chocolate chips.
• Brown Butter: Brown the butter until nutty, cool completely, then proceed. Expect deeper toffee notes.
• Mini Chippers: Use a 1.5-tablespoon scoop and bake 8–9 minutes for bite-size cookies.
• Milk + Dark Mix: Use half milk chocolate and half dark for a layered chocolate flavor.
• Nutty Crunch: Fold in 3/4 cup toasted walnuts or pecans.
• Espresso Boost: Add 1 teaspoon instant espresso powder to the dry ingredients to enhance chocolate flavor.
• Gluten-Free: Substitute a 1:1 gluten-free baking blend and chill thoroughly; bake a minute longer if needed.

FAQ

How do I make my cookies thick like Panera’s?

Use melted butter, chill the dough, and portion generously. Baking at 350°F and pulling them when the centers are slightly underdone keeps them thick and chewy.

Cornstarch also helps maintain height.

Can I use all chocolate chips instead of chips and chunks?

Yes. Chips alone work, but mixing in chunks gives you bigger melty pockets and a more bakery-style bite. Chopped bar chocolate spreads into lovely pools.

Why did my cookies spread too much?

Too-warm dough, hot butter, or not enough flour are common culprits.

Chill the dough at least 45 minutes and make sure your flour is measured correctly—spooned and leveled, not packed.

Do I need a stand mixer?

No. A whisk and a spatula are enough. The melted butter makes hand-mixing easy while still yielding a great texture.

How do I know when they’re done?

Edges should be lightly golden and set, while the centers still look a touch glossy and soft.

They’ll firm up as they rest on the baking sheet.

Can I make the dough ahead?

Absolutely. Chill the bowl of dough up to 48 hours or freeze pre-scooped dough balls. Bake straight from the fridge or freezer, adding a minute or two if needed.

What’s the best salt to finish them?

Flaky sea salt like Maldon adds a gentle crunch and balances sweetness.

Use a light hand—just a few flakes per cookie while they’re hot.

Wrapping Up

These Copycat Panera Bread Chocolate Chipper Cookies bring bakery quality to your kitchen with simple steps and everyday ingredients. You’ll get thick, chewy cookies packed with chocolate and just the right balance of sweet and salty. Keep a stash of dough in the freezer, and you can have fresh, warm cookies anytime.

Once you taste them, they’ll earn a permanent spot in your baking rotation.