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{Copycat} Panera Chewy Chocolate Chip Cookies

{Copycat} Panera Chewy Chocolate Chip Cookies by

Almost my entire life I have searched for the perfect chewy chocolate chip cookie. I am almost convinced that I came out of the womb asking for chocolate chip cookies with my milk! I have tried so many chocolate chip cookie recipes and ordered them at so many bakeries and only a few ever achieve perfection for me. What is perfection you ask?

A chewy chocolate chip cookie.

A super thick chocolate chip cookie.

A flavor-filled chocolate chip cookie.

The ideal ratio of chocolate chips to cookie.

Perfect light brown edges with the center just done, and never over cooked!

Panera is one of the only places that I can purchase a chocolate chip cookie just like this. A chocolate chip cookie I LOVE! The main problem is they are almost $3 a pop! Every once in a while I will still indulge but I decided that if they can do it, I can too. So I set out on a renewed effort to make a copycat Panera chewy chocolate chip cookie. After years have passed, a great deal of experimentation, a lot of good (but not perfect) cookies, and probably 100 pounds of butter, I found something that is epitome of the qualities that the Perfect Chewy Chocolate Chip Cookie has!

{Copycat} Panera Chewy Chocolate Chip Cookies by

In my pursuit of the perfect chewy chocolate chip cookie, I often try them out on my friends (and so I don’t end up consuming all 100 lbs of butter myself!) When my friend ate this cookie the first words out of her mouth were “For the love of all that is good! You have got to blog these cookies!” I have made them 6 times since and been asked for the recipe every time so here it is!

 {See ALL of my Thick & Chewy Cookie Recipes here!}

Recipe for the SOFTEST, THICKEST, and CHEWIEST Cookies you will ever have! Promise! Chocolate chip, double chocolate chip, oatmeal raisin, M&M cookies, Oreo Stuffed Cookies, Snickerdoodles and more!!

{Copycat} Panera Chewy Chocolate Chip Cookies

To make these cookies you will need pretty basic cookie ingredients with a few little extras. First you will cream your softened butter, shortening and sugars until they are light and fluffy. Add the egg and vanilla and combine well.

Next measure your dry ingredients in a separate bowl. TIP: Use a single cup measure to measure your flour instead of a 2-cup or 4 cup measure. This is a very dry recipe (but will make a moist, chewy cookie) so using a single cup measure will allow you to be as exact as possible giving you a better result. Once combined, add the dry ingredients little by little into the wet ingredients stirring in between each addition until everything is well combined.

The dough will be a very dry, stiff dough. This is part of what makes these cookies so thick! However, the dough should not be super crumbly. If the dough becomes crumbly after you add all of your flour mixture, you probably ended up with too much flour. Add water 1 teaspoon at a time stirring in between until the dough holds together. Do not add too much water. The dough should NOT be sticky!

{Copycat} Panera Chewy Chocolate Chip Cookies by

Once you have your dough together the last step is to add the chocolate chips! Add the chocolate chips and stir them in until they are evenly distributed. Although you can use full sized chocolate chips in this recipe, mini chocolate chips make them so much better. Since the cookies are so thick it perfectly distributes them throughout the cookie and allows the balance between chocolate and cookie in each bite to be just right. Panera uses the mini chocolate chips in their chewy chocolate chip cookie and I couldn’t agree with that decision more!

Now you want to take a 1/4 cup measure and use it to scoop out the dough. Form it into a ball with your hands and then ever so slightly flatten it. I usually form all of these balls and then pack them away into a gallon sized ziplock bag. Then off into the freezer they will go!

You will want to chill them at least an hour but you can leave the dough sealed in the freezer for up to three months. So at this point you have the option to just take them out and cook them a few at a time so you can always have a fresh hot chewy chocolate chip cookie when the craving comes calling or just bake them all!

When you are ready to bake just pop your cookie dough balls out of the freezer and arrange on a cookie sheet, set your oven to 350 and bake. 15 minutes later… Heaven! Tip: Using parchment paper to line your baking sheets will insure your cookies never stick and make clean up super easy!

{Copycat} Panera Chewy Chocolate Chip Cookies by

Tip: If you bake more cookies than you will eat that day, store them in a ziplock bag in the freezer and they will maintain their freshness for 2-4 weeks. Just pop one out of the freezer and let it thaw or nuke it for around 15-30 seconds depending on the microwave. You will LOVE this trick!

I have no doubt that these cookies won’t be hanging around your house very long! Get ready to make them over and over again. And now you know… if you are ever NEEDING a chocolate chip cookie now and have no time to cook, just stop by Panera!

Make sure to scroll down to get a full printable recipe

My other go to recipe for years is this Peanut Butter Oatmeal Chocolate Chip Cookie recipe.  Where the Panera cookies are huge, these are mini, but don’t worry, it is every bit as amazing!  Make sure to save this recipe… I promise you will thank me for this one!

With a little bit of everything this chocolate chip cookie recipe is one of the BEST! I make them mini, because everything is better when it is bite sized!

If you like your cookies thick and chewy, you will love our new Super Thick & Chewy DOUBLE Chocolate Chip Cookies!  You’ve gotta give these a try!

Thick & Chewy Double Chocolate Chip Cookies - Click here for recipe!

*********Have you followed us on Pinterest to make sure and keep up with all of the amazing recipes we create and find? Follow The Pinning Mama on Pinterest here! Keep up with the latest new and posts from The Pinning Mama by following us on Facebook here!*********


5.0 from 3 reviews
{Copycat} Panera Chewy Chocolate Chip Cookies
Serves: 24 Large Cookies
  • 1 c butter, softened
  • ½ c shortening
  • 1½ cup dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 4 teaspoon vanilla extract
  • 4⅓ cup all-purpose flour
  • 2 tablespoon cornstarch
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 bag mini semi-sweet chocolate chips
  1. Mix butter, shortening and sugars until light and fluffy.
  2. Add egg and vanilla and mix until well combined.
  3. Combine flour, cornstarch, baking soda, and salt and mix together.
  4. Mix dry ingredients slowly into wet ingredients and blend well.
  5. If the dough is crumbly, stir in water 1 teaspoon at a time until it just holds together. The dough should not be sticky.
  6. Add in chocolate chips and stir until evenly distributed.
  7. Using ¼ cup measure, scoop out dough and form into a ball. Continue until all dough is balled. Approx 24 cookies.
  8. Place dough in the freezer for 2 hours or up to 3 months.
  9. Place frozen cookie onto parchment lined baking sheet and bake at 350 degrees F for 15 min.
  10. Let cool 2 minutes.


If you love these these cookies, check out our other CopyCat recipes:

I can't believe this takes only 15 minutes to make!!! Copycat Panera Tomato Basil Soup Recipe

If you try our recipe we would love to hear about it in the comments!

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  1. Jamie says

    Seriously the best cookies of my LIFE. They also have healed my hitherto broken relationship with cookies in general! Before, cookies and I had an unhealthy relationship where I baked all 24-48 at a time, ate them within a week, then felt terrible and never wanted to see them again. Of course the next time I saw them again, I could never contain my passion and so I ate them all again. And the cycle continued! But since you freeze these and only bake a couple at a time, for the first time in our lives cookies and I have a beautiful relationship! Thank you!

    • says

      Jamie, you have validated every feeling I have for these cookies! Thank you for loving them as much as me! I am also glad that this solved issues for you. It was a much cheaper fix than therapy, haha! I hope that this can be your go to recipe forever and your family will always have cookie dough balls waiting for them in the freezer!

    • Sandy says

      You can freeze any cookie recipe. You don’t even have to ball it out before you freeze it… just plop the whole batch into a zip lock baggie and throw it in the freezer. Then just use a cookie scoop and scoop out the frozen dough. Cook at the temp instructed by the recipe, and maybe add on a few minutes (just watch them to see when they brown). You can also ball the cookies before you freeze them (as in this recipe) and then freeze, but like I said, not completely necessary. I have done this with so many different recipes and it works great… though you end up with cookies on hand whenever you want one, which can be a bad thing, lol.

      • says

        You are totally right Sandy! I freeze lots of different cookies! I prefer to have them already balled to make it easier to pop them in the oven, but whatever method works for you to get those hot fresh cookies is okay in my book. I also freeze my cookies after they are baked to keep them tasting from the oven fresh! Thanks for stopping by!

  2. Rachel says

    I want to make these tonight! They look amazing! Do you mix these in a Kitchen Aid mixer or in a large bowl with regular beaters?

    • says

      Great Rachel! You will have to let us know what you think. I usually just mix them by hand out of habit, but you could totally do it in a kitchen aid with the paddle attachment! It is pretty thick at the end but I am sure it could handle it!

  3. says

    Holy smoke those look great. I stopped making chocolate chip cookies because mine never tasted as good as what I got at the local bakery. Gonna give it another try!

  4. says

    I don’t use the word ‘amazing’ a lot, but I think I’m going to use it here because these really do look and sound amazing.

  5. Rachel says

    Me again. Have you ever made these using light brown sugar instead of dark? I only have light brown sugar at my house right now so I’m wondering if it would make a big difference to substitute it or if I need to run to the store. :)

    • says

      I only buy dark brown so I have not tried it with light brown. I think you should be able to sub light. The darker the brown, the more molasses it has in it. This makes the cookies more moist and chewy. I used to bake with light but in the last couple of years switched to dark and never looked back!

  6. Melissa says

    I am making these right now, Kimber. Do you always freeze the dough first? Even if you want to bake the entire recipe vs. store some in the freezer?

    • says

      I do Melissa! I try to chill it in the freezer at least an hour. Ashley made them last night and baked them without chilling and said they were still very thick and yummy. So I guess it’s your call!

    • says

      So glad we inspired you to bake! It will be worth it! Just remember if the dough gets crumbly, add a little water! Let us know how they turn out and if these cookies will be turning you into a regular baker haha!

  7. Haley says

    Kimber – I made these last night and they were SO delicious! Everyone gave them a glowing review! Y’all are doing some important & delicious work here! Way to go! :)

  8. Dee says

    These cookies look amazing! Do you happen to know how many carbohydrates in 1 or 2 cookies? I am a diabetic and can have “real cookies” but I need to input the carb grams in my insulin pump.
    Thanks so much!

    • says

      Hi Dee! Thank you so much for the compliment! I honestly have no clue about carb count or really any nutrition info on the cookies. I imagine there would be calculators you could use to figure it out, but I wouldn’t want to try to do this because I am definitely not an expert and wouldn’t want to mess anything up since your health depends on it! Thanks for taking the time to comment!

    • says

      I did make them with all butter when I was experimenting with the recipe. They were just as delicious but not quite as thick. If shortening bothers you, I’d say go for it! Use all butter. I think you will still be pleased with the result.

  9. Kristin says

    I just tried making these for the first time. I saw them on Pinterest and made them right away since they looked SOOOO good! I haven’t tried them yet since I had to dash out the door for a date before they were done baking, but they looked delicious. I do have a question though… I tried baking them at 350 for 15 min right out of the freezer and they weren’t even close to being ready. I ended up having to cook them another 10 minutes and they still probably could have gone a little longer. Any ideas as to why that happened?

    • says

      Thanks for the feedback Kristin. I hope that they lived up to your expectations! They are one of my favorite recipes of all time!

      I have found that the cook time can really vary based on oven, climate, and elevation. In my oven here in Las Vegas they are perfect out of the freezer into the oven cooked 15 min. However I have heard from a few people that the cook time has varied for them. Cooking from frozen is one f the things that helps them stay super thick and chewy so it is worth the few extra minutes! I will go back and edit the recipe to reflect a varied cook time.

      We would love to hear what you thought of them!

    • says

      I am so glad you found us! I have tried a lot of cookies and they are my favorite! I think they will get gobbled up right away!!

  10. Lindsay says

    These. Are. The. Best. I made them for a Memorial Day get together, and they were a hit! I’ve currently got another batch in the freezer to bake for a squadron thing next weekend. The challenge is to avoid eating them all myself! Seriously- thank you. I’ll never use another chocolate chip cookie recipe!

    • says

      Oh Lindsay! How I agree! I am so glad they worked out so well for you. Our main problem is that I am now known for them and have to bring them everywhere all the time! I am keeping nestle in business with all the mini-chips I am buying! Thank you so much for letting us know you loved them!

  11. Christine says

    Just put them in the freezer! They look so good! I am making them as a thank you gift at work! I have a feeling that people will want to start helping me more! Thanks for sharing this awesome recipe!

      • Christine says

        Just a little update for you. They BEG me to make these delicious cookies at least once every couple weeks. Thumbs up to making my office a little bit rounder! Even people who diet religously take one when they know there are some in the building! ha! seriously always have a stash in my freezer ready to go now!

  12. says

    OH MY GOSH THANK YOU! I just found this on Pinterest and last night I was thinking about how I might need to set out for the BEST chocolate chip cookie recipe so I’m excited to give this one a try! Thanks for sharing! :)

  13. bryanna says

    omg these were amazing! the best chocolate chip cookies I have ever made! so big, moist, chewy and perfect!! My grandma told me that I have to make these for her every birthday becuase she said they were the best chocolate chip cookies that she has ever had in her whole life! thanks for the amazing recipe!

    • says

      That is such an amazing compliment Bryanna! I am so so glad that you and your grandmother both enjoyed them. This recipe is the best in my opinion too! We really appreciate you taking the time to stop by and let us know how much you liked them.

  14. Ayesha says

    Hi there. I would really like to try out these cookies. Pls can u tell me what the weight will be of a bag of choc chips, coz here in South Africa, we get them in diff sized bags. Tia

  15. Julia Cochran says

    My 9 year old son and I made these the first week of summer break…oh my! They are amazing! So thick and chewy! So gooey! So chocolatey!! They really do taste like Panera Chocolate Chippers! Definitely will become a regular addition to our baking rotation. Thanks for sharing!

    • says

      Thanks for letting us know you enjoyed them! My little guy loves to make these with me too! His favorite part is scooping the dough into the cup measure!

    • says

      So glad you enjoyed them! You and your family will love having a fresh, hot cookie out of the freezer and into the oven whenever your heart desires!

  16. Trish Kasuga says

    Just made these tonight and they are in the freezer now! Had a question though…my dough was still pretty moist even after I added in all the dry ingriendents. I added a little more flour and they turned out great still, but just wondering where I might have gone wrong or if my Kitchenaid beat things a little too much! :) thanks for sharing though, my sweet tooth greatly appreciates it!

  17. Faith says

    Made these last night/this morning. Turned out almost too big, a little hard to finish one. Also had to bake for about 20-25 minutes instead of 15. Overall still came out very yummy and still chewy. Now I know to use a 1/8 cup scoop to shape them and to make them more puck shaped rather than round. Eh you live and learn. Thanks so much!

  18. Claudia says

    Those cookies are amazing! The best chocolate chip cookie recipe ever… I’ve been searching for it my whole life! Thank u so much for sharing! :-)

  19. Allanah St.Louis says

    These are now my go-to cookies <3 i love everything about them! i keep a bunch of frozen ones almost permanently in the freezer. i personally find them best if you use a hand mixer for everything except the last half of the flour mixture (that i do by hand, or with a spatula). ive also tried it with half milk chocolate chips and half white chocolate (delectable!) Thanks for an amazing recipe!!!

  20. Sarah says

    These cookies were amazing! I came across this recipe on Pinterest after searching long and hard for a thick, soft cookie and this is my new favourite chocolate chip recipe! I added mint chocolate chips and mini chocolate chips for a change up and they were delicious! Thanks for sharing!

    • says

      Sarah- Your changes sound great! The cookie base is so classic and versatile. I searched long and hard too and finally just expiramented and came up with my own. Glad you love it as much as we do.

  21. Zoe says

    I saw this recipe on pinterest and immediately got in my car to go to the store for the few things i was missing in my kitchen! They’re in the freezer now and i can not wait to try them!

  22. Meghan says

    Congrats! And THANK YOU! You have discovered the perfect chocolate chip recipe! Found this recipe yesterday morning and couldn’t wait…made them last night. I was excited like a little kid the whole time they were in the freezer and oven and was not let down! They are fantastic and what I have been searching for for a long time. Again, thanks so much for sharing! :)

  23. Jannette says

    Wow! These ARE amazing! I’m a huge skeptic on what people think is a good choc chip cookie, but this will be my new go-to as well! Thanks for sharing it! :)

  24. Nicole says

    These were amazing! Followed recipe to a “T” and love that I now have a freezer full of cookie dough for whenever I have a craving!

    • says

      I am sorry you feel that way. I have some recipes with all butter some with shortening and some with both. I just do what works for me and these cookies definitely work for me!

        • says

          I think as long as you made sure that you used enough flour so the dough was extremely stiff that would be fine. I know that different altitudes and climates can effect the way the cookies bake so the shortening helps keep them puffy. As long as you keep the flour on the higher side I think you will still get a good result but you will have to let me know if you give it a try.

  25. Felicia says

    Just popped some in the freezer; I can’t wait to bake and see how they turn out! thanks so much for the great recipe! :)

  26. Amanda says

    This is my ONLY chocolate chip cookie recipe. I consider the other ones “dead” to me.
    These cookies are so amazingly scrumptious I can’t even begin to describe them! Thanks so much for sharing… Although I think I might need to buy new pants in a bigger size! Haha 😉

  27. Jordan says

    The best cookie recipe hands down!! OMG I finally know how to make my cookies taste like restaurant ones! What is the difference? Is it the dark brown sugar? Anyways thank you for sharing!!

    • says

      Thank you so much Jordan! I have working on this recipe for a long time and finally JACKPOT! I think the “secret” is the high flour ratio combined with the unusually large amount of vanilla so they don’t turn out bland from all of the flour. Just my thoughts :)

  28. matti says

    Just made these but my dough is sticky!!! What do I do?? I followed everything you said and have added more flour but I am worried I am going to take away from the taste

    • says

      I would just add flour little by little until it is less sticky. Since there is 4 tsp of Vanilla it keeps them pretty flavorful! Let me know how they turn out!

  29. Rachel says

    Just made the dough and it is in the freezer….really excited to eat them!! My ice cream scoop is exactly 1/4 cup so it was really easy to measure them out. After I had it all scooped out I cut each one in half since my kids are little and probably wouldn’t eat such a big cookie. Thanks for a great recipe!!

  30. says

    I’m always trying out new cookie recipes trying to find one that works at a high altitude. I always have problems with the dough spreading, and if I add extra flour, the cookie turns out tough and tastes like flour. This recipe looks like it would work well for high altitudes since the dough is supposed to be thick and not sticky. I can’t wait to try it even though I’ve never heard of Panera.

    • says

      I hope that you love it! My neighbor’s mom lives at high altitude in Colorado and said these work great for her. I hope that they work great for you too! I think the key is the ridiculous amount of vanilla in them to balance out all that flour :)

  31. Cheri M says

    These are the absolute best chocolate chip cookies EVER!! I bought a cookie at Panera Bread yesterday and I think that these taste even better. Thanks for sharing your recipe!

  32. Krissy says

    I’ll admit.. I am very bad at making cookies from scratch.. They usually come out rock hard, burnt, or taste like flour and salt… So i had given up.. however.. after seeing your recipe i decided to give it another try.. I AM SO GLAD I DID!! i finally made my first batch of Chocolate Chip Cookies that are absolutely amazing… THANK YOU!! I am definitely saving this recipe for future use.. the instructions were flawless!! I followed them and everything was perfect!

    • says

      Thank you Krissy! Your comment made my day. I have always loved to cook and have been working on creating this recipe for probably most of my life haha! I am so glad that you really love it and it has helped you to make something you are proud of!

  33. says

    Well, nothing like starting my day drooling:) Perfect timing for a terrific cookie recipe. I also love using the silicone mats to keep cookies from sticking. Happy SITS day!!

  34. says

    Will definitely give this a try! I pinned them! My daughter makes awesome chocolate chip cookies and I think her secret is that she mixes them by hand. Hope you have a great SITS Day!

  35. Devon says

    Made these with my son and we LOVE them! Thanks for the great recipe this will definitely be our go to CC cookie recipe!

  36. linni says

    I made these tonight after seeing them on Pinterest. Holy moly- they are absolutely perfect. I timed out 15 minutes perfectly and was super nervous taking them out because they looked raw- but I took them out anyway. 20 Minutes later after they cooled, they were the most perfect looking and tasting cookie I have ever made. My new go-to recipe! Thanks!

    • says

      Thanks Linni! I am so glad to hear they came out great! You definitely want these just barely done so that they remain moist and chewy! Thanks for stopping by!

  37. Shanna says

    I tried these out tonight and was disappointed. My dough was darker then what is pictured and the cookies looked nothing like in the pics. Had high hopes…bummer

    • says

      I am sorry to hear that Shanna. I have had some trouble with some dark brown sugar being SUPER dark lately and the cookies I made came out a bit darker as well. I would say if that happens you might want to use light brown instead. Also, if your cookies are not thick like in the picture, you may need to add more flour. I continue to add flour until my dough is not at all sticky but not yet crumbly. Hope that helps. Sorry they didn’t work out the first time.

  38. Stacey says

    This will forever be my go to cookie recipe. Since finding it, I can’t count how many times I’ve made them. Everyone raves about them every single time I make them. They are so so sooo good!! Thanks for sharing! :)

  39. Tina says

    I love these cookies!!! I use coconut oil for the shortening, it adds the slightest hint of coconut, it’s soooo good

  40. Kaitlin says

    Just made these for my hubby to take to work tomorrow and now I don’t want to send them with him! these are the best chocolate chip cookies I’ve ever made, and probably the best I’ve ever tasted! <3 thank you for the recipe! it will be what I always use from now on!

  41. Lacey says

    I LOVE these cookies. They turned out perfectly. In my opinion, they are better than Panera. Thanks for sharing your recipe!

  42. Elspeth says

    These are seriously the best chocolate chip cookies ever! I have made a lot of different cookie recipes, but this tops them all…my hubby agrees.

  43. hannah says

    I made these cookies for a bible study, but instead of chocolate chips I substituted reese’s chips and they turned out fantastic :) The cookies are the perfect consistency and everyone loved them

  44. says

    I made these today! I can’t wait to put them in the oven tomorrow morning. The house will smell amazing. Thank you so much, I’ll link you when I put a picture of them up on my blog.

  45. Chas Morris says

    I am going to try these. I love the Panera cookies and have tried to duplicate them too. I might be the only male who has ever posted to this blog.

    • says

      Hahahaha! You made me laugh out loud. I would love for you to come back and let me know what you think of the cookies! Then you could be the only man that has ever posted on this blog TWICE!

      • says

        Alright, so I made these and I think I made some critical errors.

        1. I didn’t have enough butter nor did my neighbors so I used only 3/4 cup and did 3/4 shortening. This may have not allowed them to be as chewy

        2. I did convection baking, so these cookies never really flattened out. I brought them to my mens group at church and they did just ok (and in case you want to take my man card, I fry wings, make my own beer and grill out for these guys too)

        What do you think about this?

        1. I use the correct amount of butter this time
        2. I dont do use convection baking
        3. Turn the temp down to 325 (no joke, I have literally asked some poor teenager at Panera how they make these cookies and she at least said it was 325)
        4. I flatten them more than I did.

        What do you think?

        • says

          Very interesting!! I have found that the four content is extremely crucial in this recipe. If you have a touch too much they are dry, but too little and they don’t stay as thick. I definitely think butter helps. Since there is TONS of flour in the recipe you really need all the flavor in the butter and vanilla to balance it out. I am not sure about the convection baking. I have it on my oven but never use it. I don’t really know why! I should try it next time just for kicks! I am also interested to see how the temp changes things for you. I like to bake a little higher because it gets the outside nice and done and leaves the inside chewy and cooks a bit quicker so it avoids drying them out, again since there is so much flour. Lastly, the puffiness is again tied to flour content. You might want to flatten just a bit. Mine will sometimes do this too if the flour is a tad too much. Also, at the end you could try adding 1-2 tsp of water to make sure and balance out the flour, just don’t over do it! GOod luck and let me know what you think!

    • says

      Hi Larissa! If you have trouble with them flattening, you can push them down a bit to make more of discs instead of balls. This will help them look more like a cookie. Let me know if you have any other questions!

  46. says

    HOLY. YUM. DELICIOUSNESS. Wow, these are delicious! I’ve been trying different cookie recipes lately in hopes of finding the perfect formula for a soft and chewy baked goodie. LOOK NO FURTHER! And, since I am breastfeeding our six-week-old son and trying to build up my milk supply, I added a cup of whole ‘rolled’ oats, 5 Tablespoons whole flax seeds, and 5 teaspoons Fenugreek powder. I also have a cow’s milk allergy so I used 1 stick Crisco butter-flavor shortening, 3 Tablespoons soy milk, and 1/2 cup soy margarine. I used an ice cream scoop for uniform cookies and they turned out beautifully. THANK YOU FOR SHARING THIS RECIPE!!!!!!!!!!!

    • says

      I loved your comment so much! I am so glad you enjoyed the cookies and I absolutely adore the mommy milk building makeover. I may have to share that with some friends!

  47. Amber says

    Since I have never been to or heard of Panera, I had no idea of the pure awesomeness that would assault my tastebuds upon eating this cookie. The texture is amazing, they cooked PERFECTLY. This really is THE BEST chocolate chip cookie recipe I have EVER used, and I have sampled many in search for that perfect chocolate chip cookie. There have been many that I liked but none that have won me over so entirely. My search is over, I will never need another chocolate chip cookie recipe for the rest of my life. THANK YOU! THANK YOU! THANK YOU!

  48. Victoria says

    I’m always a little skeptical of those recipes I come across on Pinterest that are called “The Best Chocolate Chip Cookies EVER!” Yours were so beautiful I had to give them a shot. Well, they’re certainly the best chocolate chip cookies I’ve ever had! My boyfriend grabbed one and exclaimed, “OMG these are awesome!” and he’s incredibly picky and impossible to please (trust me). The only thing I have to do different is bake them longer, about 23 minutes is perfect for my area and oven. This will probably be the only chocolate chip cookie recipe I use going forward. Thanks so much!!!

  49. Erin says

    Just made these. The taste and texture were just as amazing as promised. I just had trouble with them flatteningflattening and browning excessively on the edges. I made them exactly according to the recipe and froze them. I cooked the first batch according to the instructions. The second batch I cooked at 375 for a little less time. The rest I let thaw a bit and cooked at 375 again. Those turned out best, but still quite a bit flatter than pictured. Any suggestions? These are SO good, I want the appearance to be as amazing as the taste!

    • says

      Hi Erin- I am so glad you loved the cookies! I have found that the flour content is the key to keeping the cookies thick. If you make them again, I would suggest adding a tad more flour until the dough is almost (but not) crumbly. This is the stiffest chocolate chip cookie dough I have ever worked with!

  50. Kelly says

    Ohh my! I don’t know what to say. These are the BEST chocolate chip cookies ever! I usually don’t make them as I have never found a recipe that I liked. This is a true keeper! I followed the instructions to a “T” with amazing results. Thank you !!

  51. Lindsey says

    I am so excited to try this recipe! Panera’s Chocolate Chip Cookies are my favorite and I have been looking for a new recipe as I’m not impressed with my current CC cookie recipe so thank you so much!! My question is, have you tried making these a bit smaller? Say with a 1/8 measuring cup? I know I shouldn’t have but I entered this as a recipe in myfitnesspal and each cookie is 279 calories! Now I am a firm believer in it’s not what you eat but how much so I was hoping you might have some intel on how they turn out when making them smaller so they aren’t such a killer in calories? Thanks!

  52. Jon says

    I think this may be a dumb question…but you use unsalted butter correct? Or does it not matter? Thanks!! Heard about a recipe from a friend and it was a hit there, so I’d like to try it out!!

    • says

      Shhhhh don’t tell, but I always use salted. It is what I keep on hand so that is what I use. I never notice the extra salt from the butter being anything but more yummy.

  53. Jenna Rubbicco says

    Hey there! I am so excited to try out this recipe. I’m trying to find the best cookie recipe for the bakery that I work at.
    Currently, my boss uses a really crappy choc cookie recipe because he doesn’t care about quality! I have a few questions:
    So I could have a LOT of cookies, I would want to either double even triple the recipe. Do you suggest any adjustments to the ingredients?

    And, is it better to make the dough, form them, press them down, and then freeze them? Then just take them right out of the freezer and throw them in the oven?

  54. wendyb964 says

    I stumbled upon your site and am thrilled! My favorite chewy chocolate chip cookies thus far have included bread flour. Have you tried these with all/part of bread flour?

    I, too, form the cookie dough into balls, refrigerate them for 24 hr to let the flour/fat/sugar meld completely then freeze. Six smaller cookies or two massive ones in the toaster oven = heaven.

  55. says

    These cookies are AWESOME! I’ve baked them about 10x –BEST chocolate chip cookie recipe out there! Tonight, I’ve added a half of a bag of toffee chips, too! AMAZINGLY DELICIOUS

  56. Katie says

    I just made these! AMAZING! But I am hoping to ship them in a care package overnight tomorrow- can I freeze them until I ship them? I just dont want them to get icky

    • says

      I would do that! Also if you put a slice of bread in with the cookies it will keep them moist. Make sure it doesn’t touch the cookies. What I usually do is put it in a sandwich style bag so it is open but not directly touching the cookies.

  57. Kerri says


    I found this recipe on pinterest, and I have to say, this is the best chocolate chip cookie recipe around! I used the tollhouse recipe for years, but you have made me switch. I shared these cookies with friends, and they had to have the recipe! I can’t wait to try some of your other recipes. Thanks for sharing!

  58. Tracie says

    This is a serious cookie :). I have baked it several times, have tweaked it just a tad & yet no one believes that they are homemade. I get asked “what bakery did you buy them from?” Thank you for the recipe. I do have one question — why the cornstarch?

  59. Leslie says

    I always weigh my flour can you let me know the measurement that you use for a cup of flour? It can vary from 4 1/2 oz to 5 oz & I would like to know what measurement you use for accuracy. If you don’t have the weight do you scoop the flour into the cup or dip it in the flour canister & then level – that also makes a difference. Thanks!

  60. Nancy says

    I made these for a ladies meeting at my church and 24 just wasn’t enough! At the end, there weren’t any to bring home, they were so good! Can these be made smaller, like 1 T of dough instead of 1/4 cup? How long would they bake? How high would you turn the oven? These would go a little further. They even asked where I bought them and were surprised when I said I had made them.

  61. Naike says

    OMG I made the dough this morning and went to work
    Got back from work at midnight and bake 5 cookies OMG it s soo late I did ate 2 cookies
    I was getting poor for buying those cookies at panera bread ! They taste exactly the same woa
    Thank you so much for sharing I will for sure bring some to my mother in law this Sunday ! The others ball are still in the freezer
    You rock that s the first time I’m excited about a recipe and specially the result

  62. Kaylee says

    Wow, it’s rare to see a recipe get so many fantastic reviews and virtually no negative ones. I kept scrolling down through the comments, and was a bit surprised by this, because with all that flour/cornstarch/baking soda, and SHORTENING (?!), it’s just alot different from any of the popular CC cookie recipes I’ve seen. Actually, I’m almost certain this recipe is in direct violation of many of the “rules” for turning out a good CC cookie! It defies logic! But rules be damned, after reading all these comments, I’m sold! (tbh, i think i was already sold on the photos alone!)
    I’m so ready to make these, like now, but I’m hoping someone can answer one question for me so I don’t mess these up. It sounds like these cookies go frozen, straight into the oven as soon as you turn it on, with no preheating.. Is that correct? Frozen, not just chilled? And no waiting for the oven to preheat?

  63. Vicki says

    I just made these tonight for my son to bring to preschool to celebrate his 3rd birthday tomorrow. Since he doesn’t care much for cake (he didn’t even try the homemade rocket cake I made for his party!), I decided to make cookies for the preschool instead. These turned out fabulous! The baking time was 25 minutes (located in Boston – about 15′ elevation), but they fully baked without over crisping. This will definitely be my go-to recipe in the future!

  64. Rochelle Waddill says

    Do you use a stone cookie sheet/jelly roll pan? I was trying to tell from the picture. I find they cook slower but I wonder if that is a good thing for a thick cookie like this. Just curious your results with metal vs. stone.

  65. Katelyn says

    I don’t usually leave reviews on recipes, but these cookies definitely deserve one! They are the best cookies that I have ever made! I love how big they were! This recipe makes a TON of cookies, so I rolled the dough into balls and froze them for when I wanted a quick treat. When I took a dough ball out of the freezer, I would microwave it for about 5-10 seconds to soften it and slightly flatten it on the pan to bake! I am really excited to try the double chocolate version of this recipe!

  66. Maddie says

    Do I have to use both butter and shortening? or can I skip the butter? if i can, how different would the cookies taste and in what way?

  67. Maddie says

    Do I have to use both butter and shortening or can I just use shortening? if I can, how would the cookies taste different?

    • says

      Butter adds flavor to the cookies and has a lower melting point. You can make these with all shortening and I am sure they will still be good, but may not be quite as flavorful. Also, since the shortening content is higher, you may find the cookies spread even less and need to be flattened slightly before baking.

  68. says

    Made the cookie recipe & followed directions to the letter….. they were just horrible…… wasted a lot of money on making this recipe. They turned out to be like biscotti…. Save your money or follow the tried and true recipe on the back of the chocolate morsel bag.

    • says

      I am so sorry you didn’t like them. I know that everyone has different tastes and that is what makes the world go round. I am not sure exactly what you didn’t like about these or if something went wrong, but know that these are pretty sensitive to flour content as well as differences to altitude and oven temperature so they should definitely be closely watched the first time you make them. We really love these cookies and hope that you find a recipe that you do really love too even if it isn’t mine.

  69. Anonymous says

    Can you not use “a bag of” as a measurement. Every region will have different sizes for bags/boxes/containers of food. For instance my current bag of chocolate chips is 2 kgs. Im sure you don’t mean add 2 kgs of chips. Though that may be yummy I’m pretty certain it’s a cup or two. Can you please clarify.

    • Leah C says

      She’s from the U.S., so I’m going to assume that her bags are the same size as mine – all of them are around 10-12 ounces, or about 300 grams. Hope that helps.

  70. Leah C says

    I’m not sure my comment should even count because I did so many things different, but I thought I’d add it anyway. First of all, we weren’t looking for quite as HUGE cookies so I halved the recipe and still made 2 dozen, I would call them medium-sized. Didn’t have shortening on hand so I just used more butter, the corresponding amount. When I got to the end, I was surprised to find that the dough, rather than “just holding together” as I’d expected from the recipe, was VERY soft and sticky! I tossed in a bit more flour, but I didn’t want to throw off the proportions of the recipe too far! There was no scooping it without making a ridiculous mess, so I recalled one of my mother’s old friends method: freeze the dough in a long “log” in parchment paper and then cut it in slices when you’re ready to bake. I did that, cut down on the bake time since the cookies were smaller, and…they were AMAZING! Phew!!! Honestly, I wonder if it’s the baking-from-frozen method that really makes a big difference? I’ve tried recipes with very similar ingredients, you know, high fat content, but they all spread out flat like pancakes. The fact that it’s frozen in the middle keeps it from spreading out all the way before the outside starts baking. Anyway, can you comment at all about the dough coming out so sticky? Does it have to do with not using shortening? Any thought about using vegetable oil, either? Just curious…

    • says

      Hi Leah- Thanks for the detailed comment! I add the shortening in because it has a higher melting point than butter which allows the cookies to keep more of their shape while baking. Depending on the temperature you were mixing at it could have been stickier with no shortening, but I tend to think that the flour has more to do with this, or getting a tad more liquid than usual. I am just a home cook (but an engineer by trade so I love the science of it all) so I can’t give you “professional” advice, but I also think the freezing helps because as you said, it keeps the cookie from spreading before it starts to bake on the outside, again due to taking longer to reach the melting point. In all my experimenting the thing that has made the biggest difference to me though is just making sure the flour content is much higher than my normal cookie. This is why I increase the Vanilla and use part butter, to make sure that the flavor is not sacrificed for the texture. Hope this helps a bit!

      • Leah C says

        Thanks for the reply! I’ll just blame it on Florida, everything’s different in Florida. My brother who grew up here and moved claims that he can’t cook anything the same as it comes out here. :)

    • Tabitha says

      Hi Leah! Did you use margarine or unsalted stick butter? I find that margarine (even stick margarine) causes very smooshy cookies; I only use unsalted stick butter now and theres a huge difference in the results.

  71. Tabitha says

    This recipe is my new go-to for chocolate chip cookies. I’ll be making another batch next week to take to my brother’s since I’m sure the kids will eat this one up by then.
    I made my cookies using a round tablespoon instead of a 1/4 cup. The cookies were the size of my palm, I can’t imagine a cookie four times that size. Plus making them smaller means I can eat more with less guilt and they’ll last longer. But amazing, the husband and kids insist on more.

    • says

      I am so glad you liked them! We sometimes make them smaller too, but people really get a kick out of giant cookies when I bring them places (and Panera’s are GIANT!) so I make them full sized often too. It makes my day when readers leave sweet comments. Thank you!!

  72. says

    I made these last night. I froze 20 cookies, they were about 2 tablespoons in size each. I baked 8 cookies right away to test them out and they were amazing! I love how much this recipe makes, perfect for freezing and enjoying later. This recipe creates a thick delicious cookie, I would add more mini chocolate chips though.

    • says

      You should be able to use all butter. The shortening does have a higher melting point so it helps them stay thick and puffy, but if you get the flour right so they are not sticky, but not crumbly it should hold up still without spreading too much.

    • says

      I don’t notice it, and I don’t like molasses. I have not tried it without the brown sugar since the brown sugar helps to make them chewier and less crispy so I can’t speak on the color. Let me know what you think if you try it!

  73. Mary says

    This is a great chocolate chip cookie recipe! I followed the recipe as written and chilled the dough for 4 hours. They turned out perfect; slightly crispy on the outside and soft on the inside. Thanks for a great recipe!

  74. says

    Made 1/2 batch and sorry I did. Everyone loves these cookies. Freezing these cookies make it so you bake as many or as few. Try them you’ll love them!

  75. Patti says

    I made these Memorial Day and this is what I discovered: You don’t have to do the 1/4 ” size, they come “huge” my husband thought I was giving him a pie, I decided to use smaller cookie scoop and that made a more normal size cookie, but be aware, the small scoop took 10-11 min. to cook as opposed to the larger cookie that took 15 min, do let them sit couple min after removing from oven. They look like scoops of ice cream when first on tray but they will melt down. They are delish at any size.

  76. Sarah says

    I love these cookies!! They are perfect consistency and size! I ate so many when they first came out of the oven. I doubled the recipe and brought them to some friends who all LOVED them!! Thanks for the recipe!

  77. raechle says

    Oh my goodness gracious these are simply the best cookies I have ever had! This is the only chocolate chip recipe I use and have handed it out to at least 10 people. I am so in love with this recipe! Thank you, thank you, thank you!!!

  78. says

    Cookies are very good but next time to make more chewy I’m going to add another 1/2 cup Crisco and to have a more butter taste I will use 1/2 stick more butter testing them tonight on the family

  79. Amanda says

    I’m a baker for Panera bread and also a chocolate chip cookie fanatic. (One of the perks of my job is getting to have one of these cookies every night I work for free!) Unfortunately they changed the chocolate chip cookie. The new cookie has chocolate chunks and milk chocolate flakes instead of the mini chocolate chips which I am not a fan of. I loved the mini chips because you got chocolate in every bite. The new cookies are OK but not as good in my opinion. I may have to start making these at home to get my fix!

  80. Elyssa says

    I know this has been an old recipe but I want to make them for my brother who just came back from college. I was wondering if lard can be substituted for shortening?


  1. […] This is especially nice since we can never seem to finish a batch of cookies around here. Joel isn’t a big sweets person and I am really weird about freshness so after about 2 days, I usually am done and refuse to touch said sweet treat. But don’t worry, they do not go to waste. When I bake a large batch of cookies, bars, or whatever I have learned to keep around 6 at home and send the rest to work with Joel. I’m pretty sure they like me there. Or hate me for possibly making them fat. Oh well, it feels good to make people, inside or outside the womb, happy and high on sugar every once and awhile. Thick, Bakery Style Chocolate Chip Cookies recipe from The Pinning Mama […]

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