Panera Chewy Chocolate Chip Cookies

I got this recipe from my daughter-in-law.  It very closely replicates the delicious cookies sold at the St. Louis Bread Company (Panera to those of you not in the St. Louis metro area), and there is not a thing at BreadCo (as we locals fondly refer to it) that I do not like.  Truth be told, I would like the recipe for every single thing that they serve.  This is a good start.

If you like a cookie that is thick, chewy, studded with mini chocolate chips so that the chocolate flavor runs throughout, and doesn’t leave you hungry after eating one, then this is the recipe for you.  Each cookie is pretty much a meal in itself, and that is the way a good cookie should be.

Copycat Panera Chewy Chocolate Chip Cookies

1 cup butter, room temperature

1/2 cup shortening

1-1/2 cups dark brown sugar

1/2 cup granulated sugar

2 extra-large eggs

4 teaspoons vanilla extract

4 1/3 cups all-purpose flour

2 tablespoons cornstarch

2 teaspoons baking soda

1 teaspoon salt

1 bag mini semi-sweet chocolate chips

In the work bowl of a stand mixture combine butter, shortening, and sugars.  Mix at high speed until light and fluffy, 3-5 minutes. Add eggs, one at a time, followed by vanilla, and beat until well combined.

In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. With mixer on the lowest speed, gradually add dry mixture, scraping down sides as needed.  Continue to mix until all dry ingredients are well incorporated.

Pour in the bag of mini chips and beat for 30-45 seconds at medium speed until they have been fully distributed.

Using a large cookie scoop or ¼ cup measure, scoop out dough and form into a ball. Place balls on a cookie sheet.  Continue until all dough has been used.

Place cookie sheet of dough balls in the freezer for 2 hours (or up to 3 months).

To bake:  Preheat oven to 350°F.  Place frozen cookies onto parchment or Silpat®-lined baking sheets and bake for15 minutes.  Remove from oven, flatten slightly with fingertips, return to oven, and bake 5 minutes more.

Allow to cool 2 minutes before removing to a wire rack to cool completely.

Makes 24 large cookies

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Wow Us Wednesday
What’s In The Kitchen 
Work It Wednesday