Are you ready to transform your home kitchen into a bakery paradise? These irresistible chocolate chip cookies are not just a treat—they're a culinary experience that will transport you straight to the cozy, comforting atmosphere of Panera Bread. With the perfect balance of crispy edges, soft centers, and generously studded chocolate chips, these cookies are about to become your new obsession. Whether you're a baking novice or a seasoned pro, this recipe promises bakery-quality cookies that will have everyone begging for more!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add the eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl with a rubber spatula to ensure even incorporation.
- Pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the semi-sweet chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Butter Temperature Matters: Ensure your butter is softened but not melted. Room temperature butter creates the ideal creamy texture.
- Don't Overmix: Mix the dough just until ingredients are combined to keep cookies tender and prevent toughness.
- Use Parchment Paper: This prevents sticking and ensures even baking with golden-brown edges.
- Chill the Dough: For even richer flavor and less spread, refrigerate the dough for 30 minutes before baking.
- Consistent Size: Use a cookie scoop for uniform cookies that bake evenly.
- Watch Baking Time: Remove cookies when edges are golden but centers look slightly underbaked—they'll continue cooking on the hot sheet.
- Cool Completely: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to maintain their perfect texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
