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    Home > Meal Type > Baking

    Subway Style Chocolate Chip Cookies

    Updated: Aug 5th 2022 • Published: Aug 4th 2022 • 3 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    Pin Image: Subway choc chip cookies with text overlay
    Pin Image: Subway choc chip cookies with text overlay
    Pin Image: Subway choc chip cookies with text overlay
    Pin Image: Subway choc chip cookies with text overlay
    Pin Image: Subway choc chip cookies with text overlay
    Pin Image: Subway choc chip cookies with text overlay

    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).

    close up on a subway style cookie on a wooden board

    Jump Menu

    • The perfect Chocolate Chip Cookie 
    • Ingredients
    • Substitutions
    • Recipe Additions
    • How to freeze the choc chip cookie dough
    • How to bake frozen cookies
    • Recipe Tips
    • How to store Subway Style Choc Chip Cookies.
    • Subway Style Chocolate Chip Cookies

    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.

    round cookies stacked on a rustic wooden board

    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.
    close up of a stack of chocolate chip cookies with cup of tea

    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. 

    a subway style choc chip cookie leaning against a cup

    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! 

    choc chip cookies on a wooden board with a teapot behind

    If you make these Subway Chocolate Chip Cookies, don't forget to come back and comment. You can also tag me on social media.

    Any questions about the recipe? Use the comments section below.

    Enjoy x

    extreme close up of the choc chips in a cookie
    Print Recipe Pin Recipe
    5 from 3 votes

    Subway Style Chocolate Chip Cookies

    These Subway Style Chocolate Chip Cookies are the best choc chip 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! And 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!
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Baking
    Cuisine: American
    Servings: 12
    Calories: 239kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
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    Ingredients

    US Customary - Grams
    • 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/115g softened salted butter
      ½ cup/100g light brown sugar
      ⅓ cup/75g 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 extract
      1 egg

    • Add in the flour, salt, and baking soda, then mix until the flour is almost combined.
      1 ½ cups/225g plain all-purpose flour
      ¼ teaspoon salt
      ½ 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

    1. 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.
    2. A large room temperature egg.
    3. The measurements given in the recipe are for fine salt. If you are using kosher salt, add a pinch extra.
    4. Baking Soda is also called Bi-carb, Sodium Bicarbonate, and Bicarbonate of Soda. Don’t get confused with baking powder.
    5. You can use alternatives to semi-sweet choc chips - see bulk of post for adaptions and substitutions.

    Nutrition

    Calories: 239kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 110mg | Potassium: 136mg | Fiber: 2g | Sugar: 17g | Vitamin A: 180IU | Calcium: 22mg | Iron: 2mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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    Reader Interactions

    Comments

    1. Niki says

      March 10, 2023 at 12:29 am

      5 stars
      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!

      Reply
    2. Brandon Die says

      February 05, 2023 at 3:45 am

      5 stars
      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

      Reply
      • Claire McEwen says

        February 06, 2023 at 9:50 am

        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

        Reply

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