There’s one thing my family is obsessed with. And that’s cookies. Our favorite cookie? Chocolate chip cookies!
There are many nights that my husband comes home and, after eating dinner together, heads to the kitchen to start a batch of homemade chocolate chip cookies. You can understand now why it’s so hard to stick with a diet plan in this house.
One cookie we absolutely love are the Panera chocolate chip cookies. Every bite is filled with chocolate and they’re super soft with the perfect crunchy outer layer. So when we heard of a chocolate chip cookie recipe that was deemed better than Panera we had to try it out.
The results? Oh, these cookies are definitely better. And worth making again and again!
Better Than Panera Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups mini semi sweet chocolate chips
Preheat the oven to 325 degrees. Line cookie sheet(s) with parchment paper.
Sift together flour, baking soda, and salt. Set aside.
In a stand mixer, cream together the melted butter, brown sugar and white sugar until light and fluffy. Beat in the vanilla, egg, and egg yolk until mixture is creamy.
Mix in the sifted dry ingredients until just combined. Using a spatula, fold in the mini chocolate chips.
Using a cookie scoop, drop cookie dough (about 1/4 cup) onto the prepared chookie sheets. Cookies should be about 3 inches apart.
Bake for 15-17 minutes or until edges are golden brown. Cool on cookie sheet for 1-2 minutes before transferring to a wire cooling rack. Cool completely before serving.
Makes about 18 large cookies.
