Subway Style Chocolate Chip Cookies

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.

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

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! 

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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

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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

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