Have you ever tried the Panera Bread chocolate chipper cookies? Well, if not, you are missing out! But have no fear, these cookies basically taste like the exact replica of them! In fact, they taste like a mixture of cookie and cookie dough! What could be better?!
Do you guys like fun online quizzes? Personally, I love them. Any kind: personality quizzes, where should I travel quizzes, what type of soccer mom are you quiz, etcetera, etcetera… Well, recently I took this What State Do You Actually Belong In quiz, and surprise, surprise, I got Minnesota! Oh ya, don’t ya know, I am a true Minnesotan at heart. Yes, I am one of those people who thinks 10 extra minutes to get my destination due to traffic is such a headache, and that the Minnesota Vikings are our royalty (side note -> Minnesota Vikings Stadium is officially done!!!! Fist pump!). I always like to brag that I, as a Minnesotan, can go down south to Canada… I know its true! There are parts of Canada that are more southern than Minnesota! On other notes… Soda? What’s that? Do you mean pop? Cold? It’s only 30 degrees, open the windows! 10,000 lakes? More like 12,000. State Fairs? Legendary. Minnesota nice? Totally legit! Oh and last one: I totally grew up playing “Duck Duck Grey Duck”. Apparently most people call it “Duck Duck Goose”? Whaaaaaaa?
OK, so what did that have to do with these Panera Copycat cookies? Ummm nothing… But what these cookies are is super, super good! Chocolate can be found in every bite. As I mentioned before, these cookies almost taste like a mixture of cookie and cookie dough which means they are definitely on my Chocolate Chip Cookie Hall of Fame list. Word of warning: These cookies cook fast, and can look like they are still cooking when they are actually done. Take the cookies out of the oven when the bottom of the cookies just start to brown, while the top still looks glossy. Other than that… Get ready for cookie heaven…
Panera Copycat Chocolate Chippers
2 1/2 sticks unsalted butter, softened
1 1/4 cup light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 1/4 teaspoon salt
1 bag (12 ounces) mini semisweet chocolate chips
1) Using an electric or handheld mixer, beat butter and sugars on medium-high speed until light and fluffy, about 5 minutes. Mix in vanilla and eggs until well combined.
2) In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Slowly add dry ingredients to wet ingredients. Mix on low-speed just until combined.
3) Stir in mini chocolate chips. Freeze mixture for 1 hour (or refrigerate for 3 hours or overnight).
4) When ready to bake cookies, preheat oven to 350 degrees. Roll cookies into 1/4 cup balls and place on a cookie sheet. Bake for 11-15 minutes.
5) Allow cookies to cool on cookie sheet for 1 minute, then transfer cookies to a wire rack to finish cooling. Cookies will stay good at room temperature in an airtight container for up to 5 days.
Recipe adapted slightly from Delish by Candace Braun Davison