copycat panera cookies

 

I’ll confess, I eat a lot of Panera. But in my defense, I’m on the road about 87,000 hours a week and when you’re in MiddleofNowhere, Virginia, a sign for a Panera looks like an oasis in the desert riddled with McDonalds and Arby’s.

My dad supposedly got food poisoning from Arby’s when he was in high school and lost like 20 pounds and had to be admitted to the hospital. Therefore I’ve never even touched a fountain soda from that roast beef hole.

When we were little we used to ask my dad to tell us that story. Like it was some heartwarming family heirloom tale.

I wonder if someday my kids will be like “HEY MOM! Tell us about that time you got MRSA when you were camping out to see Dave Matthews!”

Perhaps I should keep that episode a secret from my future offspring.

 

Copycat Panera Cookies

very slightly adapted from Delish

10 tablespoons softened butter

1/2 cup plus 2 tablespoons dark brown sugar (gotta be dark)

2 tablespoons white sugar

1 tsp vanilla extract

1 egg

1 3/4 all purpose flour (haven’t tried these with whole wheat yet)

1 tsp corn starch

1/2 tsp baking soda

1/2 tsp salt

mini chocolate chips

I think we’ve reviewed cookie baking before, there’s nothing revolutionary about the steps. Butter, sugars, eggs, vanilla. Add the dry ingredients, then the chips.

The batter consistency reminds me of Play-Doh. I’ll lick the beater!

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You MUST MUST refrigerate the dough. I started doing that with these cookies (still one of my all time faves I literally make them every week) and now I try to refrigerate all cookie dough before baking. The cookies are just so much better with a little patience. I wouldn’t judge you if you used the freezer if you’re in a time crunch.

By the way, patience does not apply once they are baked. I’m convinced I’m on my zillionth round of taste buds because I’m constantly burning them on fresh cookies.

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Currently enjoying these in a hotel room in West Virginia.

 

6 Comments Add yours

  1. lisa says:

    Mini chips? That’s almost non existent chips. Try See’s Candy’s semi sweet chips. they are big and luscious and cost about the same as Nestle’s tollhouse http://chocolateshops.sees.com
    I’ll give you a bag. When are you coming to LA again?

    1. Haha! I usually do the dark chocolate morsels, but I was trying to stay true to copying Panera here 🙂 No trips to LA scheduled right now but I will definitely keep you posted, I would love to come back!!

  2. Albi says:

    Hi can you please explain what you mean by ” 1 3/4 all purpose flour” ? Is that 1 cup and 3/4 of a cup or 1 kg and 3/4 if a kg. I’m a rookie when it comes to baking and when i do smth for the first time i want to have as many details as possible especially when it comes to ingredients.

    1. That would be 1 and 3/4 cups- while I wish I was savvy enough to use a baker’s scale, I don’t have one in the house. So all of my measurements are in cups 🙂

      1. Albi says:

        Thank you that’s all i needed to know. I asked cause when i tried to make a type of chocolate filled croissants the measurements were so confusing. While trying to figure out which of the three measurements given for an ingredient was the right one i totally messed up the preparation and had to throw out the first dough i made.

      2. totally understand. i’ve had my fair share of baking disasters and it always seems such a shame to toss ingredients!

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