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stack of chocolate chipper cookies on wax paper

Panera Bread Chocolate Chipper Cookies

  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 14 minutes
  • Total Time: 59 minutes
  • Yield: 20 cookies 1x


These delightfully chocolatey treats taste even better than Panera's! Learn how to make these chocolate chipper cookies from scratch, and you'll be loving their crispy edges, chewy centers, and chunks of chocolate.


  • 3 cups all-purpose flour (360g)
  • 1 tablespoon cornstarch (10g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, melted (230g)
  • 1 cup brown sugar (200g)
  • ½ cup white sugar (100g)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chunks (150g)
  • 1 cup milk chocolate, finely chopped (160g)


  1. Mix Dry Ingredients: Whisk together the flour, cornstarch, baking soda, and salt, and until blended.
  2. Combine Butter & Sugar: Pour the melted butter into the bowl of a stand mixer, add the two sugars, and beat with the paddle attachment on medium speed until well combined.
  3. Mix Wet Ingredients: Add the eggs and vanilla along with a couple large spoonfuls of the flour mixture, then beat until blended.
  4. Finish Dough: Add the remaining flour mixture in two additions, mixing on low speed between each addition until the flour is incorporated.  Be careful not to overbeat, or the cookies will be tough.
  5. Add Chocolate: Add the semisweet chocolate chunks and the finely chopped milk chocolate, stirring on low speed until the chocolate is evenly distributed throughout the dough.
  6. Scoop the Cookies: Drop the dough in 3 tablespoon-sized scoops on 11x17-inch cookie sheets that have been lined with parchment paper.  Place four balls of dough on each tray, spacing them far apart, and flatten them slightly to encourage them to spread.
  7. Bake: Bake at 350 F for 14 minutes per tray, or until the edges of the cookies are golden brown.
  8. Cool: Let the cookies cool for 8 minutes on the tray before transferring to wire racks to finish cooling.  This allows them to finish cooking in the middle and will prevent them from breaking when you remove them from the trays.


  • If the melted butter is extremely hot, let it cool for 15 minutes in the fridge before proceeding with the recipe.
  • Avoid burnt cookies by using light-colored baking trays lined with parchment paper or baking stones.
  • The cookies in the photos for this recipe were accidentally made with 1 cup of white sugar instead of 1/2 cup, and they turned out delicious.  Feel free to make these either with 1 cup or 1/2 cup of white sugar.
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Keywords: calories, ingredients, recipe