These subway style chocolate chip cookies are super chocolaty, super rich, super delicious and just super wonderful. They are beautifully soft, with a slight crisp edge, gooey in the middle and total worth every calorie!!!
Have you had those amazing cookies from Subway? I am sure you have!!! They are beautifully soft, with a slight crisp edge, gooey in the middle and total worth every calorie!!! I love all of them, but the boys favourites (and so the ones I thought I should perfect first) are the double choc chip ones.
How to make subway cookies at home
It has taken me a few attempts to get a cookie that I was proud to call a Subway Copycat Recipe. I made plenty of delicious cookies, but they didn’t quite have that special something that Subway has. If you give them a go let me know what you think!
But it is completely possibly to make the soft centred subway cookies at home. You just need to follow a few simple tips.
- Start with soft room temperature butter. Don’t be tempted to microwave your butter. If the butter is too soft your cookies will spread and end up very flat! You want to be able to push your finger into it easily and without resistance, but it should still hold it’s shape. (see below for tips on softening butter)
- The eggs need to be at room temperature too! This is how you get that lovely soft inside.
How to soften butter quickly for cookies
- Chop the butter into small cubes and place in a bowl. Make sure the bowl is large enough for the butter to be nice and spread out. This ensure it will soften quickly and evenly.
- Half fill a microwave-safe jug/bowl with water. (about 2-3 cups of water)
- Microwave the water for 3 minutes until boiling.
- Carefully remove the water from microwave and immediately place the bowl of butter inside.
- Close the door, to trap in the hot air, and leave for 10 minutes.
- Your butter will be soft but not melted.
Edit: you don’t switch the microwave on once the butter is in there. It is just shut inside with the hot air created by the water.
Why are subway cookies so soft?
The key to that soft tender cookie is the butter. This is why I have given the tips above! The room temperature butter makes all the difference!
Why is room temperature butter so important when making cookies?
When butter is at room temperature the sugar can mix together with the butter. As you mix them the sugar crystals cut the butter into tiny pieces with air pockets between them. This is why when you cream butter and sugar your mixture gets paler.
These little pockets of air expand during cooking and give you a soft inside.
If the butter is melted the sugar just dissolves so no air can be incorporated.
If the butter is fridge cold then it is impossible to whip the sugar into the butter, so you get less air incorporated.
I couldn’t resist a bite!!!!
Enjoy xx
Why not pin this Subway Style Double Chocolate Chip Cookies for later
Subway style Double Chocolate Chip Cookies
Ingredients
- 1 stick softened butter
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 ¼ cups all purpose flour (plain flour)
- ¼ cup coco powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup white chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 175ºC/350ºF.
- Put the softened butter, brown sugar and granulated sugar into the bowl of your stand mixer. Beat them together until the mixture is ighter and everything is well combined. (about 3 minutes)
- Add the vanilla extract and the egg, then beat once more until everything is creamy and even lighter in colour. (This takes about 3-4 minutes)
- Add in the flour, coco powder, salt and baking soda, then mix until the flour is just combined.
- Tip in the the white and milk chocolate chips into the mixture.
- Then mix until everything is combined.
- Roll golf ball sized balls of dough and place them onto a baking sheet lined with cooking paper. Ensure they are 5cm (2 inches) apart
- Bake for 10 minutes until lightly golden. (They will be soft when you take them from the oven!)
- Carefully transfer the cookies still on the cooking paper to a cooling rack, then use a spoon to gently flatten the still soft cookies.
- Leave the cookies to cool.
Nutrition
Subway Style Chocolate Chip Cookie Anecdote (aka my recipe ramble for those who love the waffle)
Now if you follow Sprinkles and Sprouts, or even if this is just your second visit, you might have noticed that I am a savoury girl.
Given the choice I would pick cheese and biscuits over a sweet pudding, and I am definitely an appetiser/main girl not a main/pudding girl.
BUT I do have a few sweet foods that I find hard to resist: Chocolate Brownies, Strawberry Cheesecake Ice cream, Reese’s Peanut Cups and Subway Cookies. All of those I rarely say no to! In fact I probably never say no 😉
I loved coming up with this recipe as I ate ALOT of cookies!!! 😉
If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like these Subway Style Chocolate Chip Cookies.
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Diane says
These are fantastic!! Have tried lots of cookie recipes and this is the best so far. Have been missing my subway choc cookies during coronavirus lockdown but not any more!!
Claire McEwen says
Oh I am so pleased you enjoyed them Diane! They are a fav in our house for sure!
Cx
Jane says
Made these during the covid19 pandemic. Baking supplies are scarce. I used 160g golden caster sugar and 15 g light muscavado sugar and it still worked well. Better than subway the kids are saying. Thank you 😊
Claire McEwen says
Oh I am so pleased you and the kids enjoyed them 🙂
Loving that you could use what you have and still make them work!
Thank you for the lovely comment
Cx
Sydni Young says
These ended up very fudgy and fluffy. I am not sure why mine were not flattening.
Claire McEwen says
Sorry to read that Sydni, did you do the final stage of flattening them with a spoon once they come out of the oven?
Cx
Bianca says
Hi, I don’t have any baking powder I was wondering if I could use cream of tartar instead? How much would I have to use?
Claire McEwen says
Hi Bianca,
I am so sorry but I haven’t tested them with cream of tartar and I am really not sure of the substitutions.
Sorry I couldn’t be more help
Cx
Cathy says
My Cookies are not flat like your photo. Trying to figure out why. Mine are fudgy and fat.
I make cookies all the time.
Claire McEwen says
Oh I am sorry to hear that Cathy.
cathy says
I just thought you might have a suggestion as to why mine are not as flat as photo.
Claire McEwen says
I wonder if perhaps you didn’t flatten them with a spoon?
They come out of the oven a little puffed up, but then you use a spoon to flatten them down. This way they stay chewy (not crunchy) 🙂
Cx
Amy says
Hi, I see you have changed the recipe. Everyone I know loves the original would it be possible got the original please.
Thanks
Claire McEwen says
Hi Amy,
Yes I changed the recipe as I found that the water content of butter made a big difference to the original recipe.
So pleased you liked the original recipe, that is the one I still use at home.
This is the recipe as it was posted originally and then when I updated it the first time to include cups. (Not sure which you are after)
225g/8oz/2 sticks softened salted butter (see notes)
65g /2.2oz white sugar
200 g/7oz light brown sugar
2 large eggs (room temperature – see notes)
2 tsp vanilla extract
250g/8.5oz flour
75g/2.5oz cocoa powder
1 tsp baking soda
1/4 tsp salt
170g/6oz dark choc chips
170 g /6oz white choc chips
2 sticks softened salted butter (- see note 1)
1/3 cup white sugar
1 cup light brown sugar
2 large eggs (room temperature – see note 2)
2 tsp vanilla extract
2 cups flour (-see note 3)
3/4 cups cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup dark choc chips
1 cup white choc chips
Hope that helps 😀
Adam Dunbobbin says
Howdo, have just made these, with one substitute ingredient. We made a triple batch, generally using treble the ingredients. Bar one! We still used the same amount of butter as for one batch, but replaced the other two thirds of butter with a homemade peanut butter, using peanuts, hazelnuts and cashews. We made 37 or 38 cookies out of the mixture, BIG cookies, and the resulting comments from neighbours and family were all “better than Subway’s….” Big, BIG thank you!!
Evi says
Hi, if i want to make this recipe without chocolate powder in the cookie, could i just remove it altogether, or should i increase the all purpose flour?
Claire McEwen says
Hi Evi, I haven’t tried it but I would just remove it from the recipe and not increase the flour. Hope that helps 😀
Harshita says
Just made these yesterday for Mother’s Day, they turned out soooo good, perfectly soft and chewy in the middle and crunchy on the outside. They were better than subways! Loved it. Thanks for the incredible recipe.
Claire McEwen says
Oh I am so pleased you enjoyed them 🙂
They are a fav in our house!
“Better than Subway!” what high praise!!!
Cx