These Subway Style Chocolate Chip Cookies are the best choc chip cookie recipe ever! They are crisp around the edges, soft and slightly chewy in the center, and full of choc chips. They are seriously the best choc chip cookies!
These cookies have it all! But most importantly, you don't need to chill the dough, meaning you can have these cookies in your mouth in under 30 minutes! Plus, the dough freezes perfectly and can be baked from frozen, so you can have a batch ready to go whenever the need for a cookie hits you!
Serve the cookies as an after-school treat, take them to work to wow your colleagues, or bake up a batch and eat them all while watching TV on a Friday night (sharing is optional).
The perfect Chocolate Chip Cookie
The perfect cookie should be easy to make, buttery, crispy yet soft, chewy, tender, and have the perfect balance of sweetness.
These Subway Style Choc Chip Cookies have it all! You probably have everything you need in your fridge or pantry right now.
Ingredients
- Butter: Use salted butter to give you a great-tasting cookie.
- Sugar: The recipe calls for two types of sugar. White granulated Sugar and Light Brown. This is what gives you the chew.
- Egg: One large room temperature egg.
- AP Flour: You will need plain all-purpose flour for this recipe. I always use unbleached flour, but any plain all-purpose flour will be fine.
- Salt: The measurements given in the recipe are for fine salt. If you are using kosher salt, add a pinch extra.
- Baking Soda: This gives the cookies a bit of rise, which helps with the tender center. It is also called Bi-carb, Sodium Bicarbonate, and Bicarbonate of Soda. Don't get confused with baking powder.
- Chocolate Chips: I use Semi Sweet Choc chips as Semi Sweet gives you the closest results to Subway. (See substitutions for alternatives)
Substitutions
When it comes to baking ingredients, I have found that you can make very few substitutions without affecting the final cookie. But these have all given great results:
- Butter: You can substitute for vegan butter or use canola oil. If you use oil, chill the dough for 30 minutes.
- AP Flour: Although I haven't tried it, my sister makes these with GF flour. She uses one that says it measures cup for cup with regular flour.
- Choc Chips: You can substitute the semi-sweet choc chips for Milk Chocolate Chips, Dark Chocolate Chips, White Chocolate Chips, Caramel Chips, or Peanut butter chips.
Recipe Additions
To add additional ingredients, reduce the choc chips to 1 cup and add ½ a cup of your chosen ingredient.
- Nuts (almonds, cashew, peanuts, macadamia, walnuts, hazelnuts)
- Dried berries (must be dried as fresh changes the wetness of the dough)
- Candy like M&M's or Reece's Pieces.
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How to freeze the choc chip cookie dough
I like to roll the cookie dough into balls and flash-freeze them. This way, you can remove just the right number from the freezer.
To do this, roll the dough into balls and place them on a lined baking sheet. Place the sheet in the freezer for 30-45 minutes until they have hardened. You can then pop them into an airtight container. If you want to put them into a Ziplock bag, then allow them to freeze on the baking sheet for 2 hours until fully solid. Once frozen, they will keep in the freezer for up to 2 months.
How to bake frozen cookies
2-hour Method: This is for when you have time to plan! Defrost the cookies on a lined baking sheet and then bake as directed in the recipe card.
Instant Method: Preheat the oven. Once it is at temperature, remove the cookies from the freezer and place them on a lined baking sheet. Bake for 1 minute longer than the recipe suggests.
Recipe Tips
- The butter wants to be very soft. Your finger should push through it easily. If you have cold butter, cut it into chunks, microwave it for 5-7 seconds, and then stir it together.
- Take time to really cream the butter and sugar together. It will take at least 3-4 minutes. This will ensure your cookies spread out during baking, giving you a chewy center.
- Although the butter and sugar need to mix well, when adding the flour, only mix it until just combined. Overmixing it at this stage will give you a less tender cookie.
- Spread the cookies out on the lined baking sheet, so they have space to spread.
- Don't overbake the cookie. When it comes from the oven, they will not look fully cooked. Please don't put them back in, or you'll get crispy cookies. As the cookies cool, they firm up.
- When you remove the cookies from the oven, bang the sheet down on the countertop a couple of times to flatten the cookies. You can then use a spoon to flatten them further. This ensures you get a thin, soft.
- Cool the cookies on the baking sheet for at least 5 minutes before moving them to a cooling rack. This stops them from breaking.
How to store Subway Style Choc Chip Cookies.
These are best the day you bake them, but they will keep in an airtight container at room temperature for up to 5 days. But trust me, they won't last that long!
Enjoy x
If you try this Subway Style Chocolate Chip Cookies, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Subway Style Chocolate Chip Cookies
Ingredients
- 1 stick softened salted butter - see note 1
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg - see note 2
- 1 ½ cups plain all-purpose flour
- ¼ teaspoon salt - see note 3
- ½ teaspoon baking soda - see note 4
- 1 ½ cup semi-sweet choc chips - see note 5
Instructions
- Preheat the oven to 350ºF/175ºC.
- Put the softened butter, brown sugar, and granulated sugar into the bowl of your stand mixer. Beat them together for 3-4 minutes until the mixture is light. 1 stick softened salted butter½ cup light brown sugar⅓ cup granulated sugar
- Add the vanilla extract and egg, then beat slowly until everything is creamy and even lighter in color. (Around 3 minutes)1 teaspoon vanilla extract1 egg
- Add in the flour, salt, and baking soda, then mix until the flour is almost combined.1 ½ cups plain all-purpose flour¼ teaspoon salt½ teaspoon baking soda
- Tip the chocolate chips into the mixture. 1 ½ cup semi-sweet choc chips
- Then mix until everything is combined. Don't overmix.
- Roll golf ball-sized balls of dough and place them onto a baking sheet lined with cooking paper. Ensure they are 2"/5cm apart
- Bake for 8-10 minutes until lightly golden. (They will be soft when you take them from the oven!)
- Bang the baking sheet on the countertop to flatten the cookies; use a metal spoon to lightly flatten them further.
- Cool for 5 minutes on the baking sheet.
- Carefully transfer the cookies to a cooling rack and leave to cool.
Notes
- The butter wants to be very soft. Your finger should push through it easily. If you have cold butter, cut it into chunks, microwave it for 5-7 seconds, and then stir it together.
- A large room temperature egg.
- The measurements given in the recipe are for fine salt. If you are using kosher salt, add a pinch extra.
- Baking Soda is also called Bi-carb, Sodium Bicarbonate, and Bicarbonate of Soda. Don't get confused with baking powder.
- You can use alternatives to semi-sweet choc chips - see bulk of post for adaptions and substitutions.
Nutrition
Nutrition is per serving
Addison says
These cookies had the most delicious texture and flavor! My family ate the entire batch!
Kat says
These have become by far the most amazing family favorite cookies! I've made the recipe all winter the exact same way but as the temps here in buffalo have started to come up the dough seems dryer and isn't spreading in the oven the same way... I AM NOT a baker haha so I have no idea what this means or what to do! Any suggestions? Thanks 😊
Claire | Sprinkles and Sprouts says
Hi Kat,
I am so happy you have been enjoying them 🙂
So I am not certain why this would be happening, as I find in summer if anything my mixture feels softer and spreads more as the butter starts to melt as I am creaming it.
But I have a few ideas of things that could be affecting the cookies.
Firstly unrelated to the change in weather, have you changed butter brands? Different butters have different moisture contents and if you have shifted to a butter with a lower water content then that could affect the cookies. The easiest way to change this is either go back to the old brand or add a sprinkle of water to the mixture. (I would say ¼ teaspoon max) I think adding extra butter could end up with a greasy base to the cookie.
I was thinking that perhaps the warmer weather maybe might mean that the flour isn't flowing in the same way, so if you are using cups to measure the flour, you maybe getting slightly more flour now? (Also are you using the same cups to measure the flour as over the winter? As they aren't always exactly the same size)
Or are the eggs slightly different sizes? A smaller egg would make the mixture drier. Here I would add a sprinkle of milk as that will mimic the egg white better than water. But water would also be okay (again start with ¼ teaspoon)
The only other thing I can think is that the sugar is drying out so the moisture in the creamed butter and sugar mixture might be less. Again I think this could be solved with a sprinkle of water (I would say ¼ teaspoon max)
I hope that one of these helps. I am sorry that I haven't come up with the same problem so I don't have a definitive answer for you.
If none of these help then let me know and I'll so some more thinking.
Cx
Gen says
You nailed it with this recipe! They are exactly like the ones at Subway, only better. Can't wait to make them again!
Jeni says
How many g is 1 stick of butter???
Claire | Sprinkles and Sprouts says
Hi Jeni,
1 stick of butter weighs 115g.
Most recipe on my site do have a conversion button. You can find it just above the ingredient list. This should switch the measurements from US Customary to Grams.
Hope that helps
Cx
Kris says
These came out great! Perfectly crisp around the edges and tender on the inside. We used dark chocolate chips and the batch was gone in record time!
Tum says
Hi! I haven’t made the cookies yet because I was wondering if the baking time is correct. I always see cookies call for bake time 12-13 minutes but this one is 8 to 10. I don’t want undercooked cookies but I would like to to be soft.
Claire | Sprinkles and Sprouts says
Hi Tum,
I find this cooking tine gives me soft cookies with just set centres.
But all ovens runs little different so check them and add an extra minute if they are not cooked to how you would like.
Just be careful not to overcook them as they do get harder as they cool.
Hope that helps 🙂
Cx
Rose says
Excellent chocolate chip cookies recipe with crispy edges and chewy in the middle which is all I want in a cookie!
Aly says
Hi, I've got a question. Will it change the look and spread if I use browned melted butter instead of soften butter?
Claire | Sprinkles and Sprouts says
I would say the flavor will be amazing.
But perhaps chill the dough for a while to make up for the fact the butter had been melted.
Hope that helps
Cx
Milla says
Is it enough if i use real butter with normal salt and just brown sugar instead of sugar ?
Claire | Sprinkles and Sprouts says
I think that will work fine 🙂
Cx
Shu says
Does flour need to be sifted?
Claire | Sprinkles and Sprouts says
I don't bother. Sifting flour is one of those jobs that I inexplicably hate! 😉
Cx
Lindsey says
These cookies were perfect! They were just like the soft baked ones at Subway. I usually get the veggie sub so that I can have an extra cookie at Subway. Now I can bake them at home, which feels a little dangerous
SOS says
I've made this recipe twice using only raw sugar & 1 cup of ghirardelli milk chocolate chips. The first time i attempted to melt the sugar with the butter, it created a richer toffee like taste. The sugar didn't dissolve at all so I had to grind that mixture before continuing. The 2nd time, I ground the sugar crystals before starting. It doesn't taste like Subway's cookies & I don't get any chew with this recipe but has a great taste & texture. Next time I'll try the semi sweet chips.
Claire | Sprinkles and Sprouts says
Hi,
using just raw sugar won't give you the subway cookie texture or taste.
The recipe uses granulated sugar and brown sugar. Raw sugar isn't a good substitute for these two. If you want to use raw sugar it can be substituted for the granulated sugar but you will still need the brown sugar. It is what gives the cookies the distinctive taste and that soft centre.
Hope that helps
Cx
Momina says
Hiii! I need some help please. I only have coconut sugar on hand and out of brown sugar. We don't get granulated sugar.
Would that make a ton of difference?
Thankyou
Claire | Sprinkles and Sprouts says
Hi Momina,
I have to admit I haven't really used coconut sugar so I am not sure I can say for sure. Sorry.
But I think it could work as it has that same slightly chewy texture.
Sorry I can't be much help.
Cx
Lisa says
My daughter used to work at Subway and we would go visit her just for the cookies. These cookies are even better!
Rose says
The best chocolate chip cookies recipe. Loved the crispy edge and the softness in middle. So delicious.
Claire | Sprinkles and Sprouts says
Thank you Rose 🙂
Cx
Jordan says
Amazing 10/10 cookies
Claire | Sprinkles and Sprouts says
So happy you enjoyed them Jordan 🙂
Cx
Julia says
TOO MUCH BUTTER, no matter how much you freeze them and spread them they will be greasy butter filled cookies, combining into one large cookie the second they’re in the oven. Followed the recipe to the T and the results, well, underwhelming…
Claire | Sprinkles and Sprouts says
It means a lot that you tried my recipe! It is a recipe I make very frequently and your results sound disappointing and not like how these cookies should turn out at all, so I'd love to work with you to figure out what happened. In order to do so, I have a few of questions for you!
Was your butter soft enough to push your finger into, but not melted at all? Melted butter will make the cookies spread too quickly.
Did you use cups or a scale to measure the flour?
Did you use regular butter and flour? Rather than a substitute (say GF flour)
Is your oven temperature calibrated?
Did you roll the cookies out into golfballs shapes and not squash them down?
I know I just asked a lot of questions, but I'll have a much better idea of the culprit once I know your answers to all of them!
Cx
k says
Are we supposed to squash the cookies down or leave them rolled?
Claire | Sprinkles and Sprouts says
Hi K,
Leave them rolled into balls and bake them. They’ll come out large and slight puffed. Then when you remove them from the oven do the banging and light smoothing that I describe in the recipe.
Hope that helps
Cx
Jessica Schlarb says
I'm Canadian and had to Google what a stick of butter was in cups lol. Just for clarification it's 1/2cup correct?
Claire | Sprinkles and Sprouts says
Hi Jessica,
Yes it is half a cup.
Most of my recipe have an option to convert them to grams if that helps 🙂
Cx
Marcela v. says
I've made these cookies about 5 times now, swapping out the add ins from chocolate to almonds and even adding some coffee to half of the dough and marbling it, they've been a huge hit every time. they are so easy and quick to make that it has easily become one of my go to recipies for every occasion, it is so versatile that I can make some for everybody.
Claire | Sprinkles and Sprouts says
Oh I am so happy that you love them.
I love the idea of marbling them with coffee!! I will have to try that!
Cx
Stacy james says
They were incredible ten out of ten
Ariella Crew says
my cookies are not spreading out and didn’t cook for longer than 10 min in the oven even then they dont taste cooked
Claire | Sprinkles and Sprouts says
Oh no!
That doesn't sound good.
If you want to do some trouble shooting let me know and we can find out what went wrong 🙂
Cx
Jill Flannery says
Looks and tastes exactly like a subway cookie . I love this recipe
Claire | Sprinkles and Sprouts says
Oh this makes me smile so much 🙂
Cx
Ali says
These cookies were incredibly delicious! Way better than Subway. Totally irresistible!
John says
Awesome recipe, texture wise it’s just like subway cookies on a good day, but the flavour is even better
Claire | Sprinkles and Sprouts says
☺️☺️
So happy you enjoyed them
Cx
Ashlee says
First batch with the banging and squishing didn’t work, cookies just looked messy and like they had just been squished. (Which they had) Instead I rolled dough in balls and flattened with the palm of my hand and they turned out a lot better. Next time might up the butter so they flatten out a bit better. Regardless of looks they tasted great 😊
Sarita says
Simple, chewy, just like Subway's and the kids loved them!
Niki says
Giving this 5 stars even though I have not tried the recipe yet. It’s the one I found that makes the most sense to me…others call for bread flour, molasses, or powdered milk which I found a little odd. Looking forward to trying it this weekend!
Brandon Die says
Wow! I love this recipe so much! I was a bit skeptical as it didn’t have very many reviews, but when I tried it out, I was amazed! The cookies have a thin layer of crunch on the outside while still being nice and gooey on the inside! One thing I did change though was instead of adding the 1 and 1/2 cups of chocolate chips, I added only 1 cup as i felt the extra 1/2 would be too much. Great recipe that I will use again! 10/10
Claire McEwen says
Thank you Brendon,
So happy you enjoyed them and that you adapted them to your tastes.
Thank you for taking the time to come back and comment. I always appreciate the reviews and comments.
Cx
Janna says
I tried this recipe and it turned out really good. What else can I add to the recipe? Thanks for the recipe.
Claire | Sprinkles and Sprouts says
You can switch out the chocolate for white chocolate, peanut butter chips or butterscotch chips.
Or use a mixture of chocolate and nuts.
Hope that helps
Cx
Giangi says
WOW!!! We all are in love with your chocolate chip cookies. Delicious! Soft and bursting with flavor, We could not stop eating them and were gone so fast that we had to make another batch.
Thank you for the recipe.