PANERA COPYCAT COOKIES-HUGE WITH A CRISP OUTSIDE AND SOFT CENTER!

2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
1-11 ounce bag mini chocolate chips

Instructions


Melt
butter in a skillet over medium heat. Whisk constantly until the butter
begins to brown.   Takes several minutes.  Remove heat once brown and
smelling nutty and yummy and pour into mixer bowl.  Let cool a few
minutes.  Beat the butter and sugars.  Add the egg, yolk, vanilla.  Add
the dry ingredients.  Let cool or the chips will melt.  Fold in all of the chocolate chips.  Scoop into 4 ounce mounds and chill overnight (or a few hours in the freezer).

Preheat
the oven to 350
degrees F. (I like to use the convection bake setting.)  Line cookie
sheet with parchment paper.   To get the cookies thin & huge, flatten each
mound into a large circle.  Bake 11-13 minutes. Eat immediately Cool on sheets.

Create Your Own Chocolate Bars

When we went to Hershey Park last year, we had the fun of making our own chocolate bars in the factory.  This year at Hershey, we bought “make Your Own Chocolate Bar Kits” to do at home. So fun!!! They give you a hollow shell-like chocolate bars and several toppings to pour into the middle using melted white chips as your “glue.”  My boys had a blast making these, which made me think we could do these for parties and playdates, too!  All you need is a chocolate bar mold sold in local candy stores or online, some melted chocolate and lots of candy and imagination! Oh and kids, lots of kids!!!! Well, actually I think grown ups would have just as much fun making these on their own!  Trust me, I know. (Wink, wink)

Here is my souvenir stash from Hershey!

Here are the bar molds being filled with melted chocolate. I used Ghiradelli bittersweet chips melted in the microwave and I spread them with a pastry brush.  Not too much because you want room in the center for cannnndy!!!!

  This one I filled with chopped Reese’s. The next one has peanut butter!The final step is more melted chocolate and then pop the mold into the fridge until firm.

<!–

–>


BEST THICK CHOCOLATE CHIP COOKIES!!!!!!

2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
1-11 ounce bag mini chocolate chips

Instructions
Melt
butter in a skillet over medium heat. Whisk constantly until the butter
begins to brown.   Takes several minutes.  Remove heat once brown and
smelling nutty and yummy and pour into mixer bowl.  Let cool a few
minutes.  Beat the butter and sugars.  Add the egg, yolk, vanilla.  Add
the dry ingredients.  Let cool or the chips will melt.  Fold in all of the chocolate chips.  Scoop into 4 ounce mounds and chill overnight (or a few hours in the freezer).

Preheat
the oven to 350
degrees F. (I like to use the convection bake setting.)  Line cookie
sheet with parchment paper.   Place the
mounds spaced apart on the sheet.  Bake 11-13 minutes. Eat immediately Cool on sheets.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close