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.
It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!
Subscribe today 🙂
RECIPE NEWSLETTER
Signup and get my FREE soup cookbook.
RECIPE NEWSLETTER
Signup and get my FREE soup cookbook.
Also find me on:
Facebook | Instagram | Twitter.
Let's share the food love and make the world a tastier place 🙂
Alicia says
These came out amazing!! I knew to flatten them before baking so I did and they came out perfect!! This will definitely be my go to double chocolate cookie recipe from now on!!
Claire McEwen says
YEAH 🙂
So pleased you loved them!
Cx
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
Amanda says
I doubled this recipe for my big brood but accidentally added 4 eggs instead of only two and it was the nicest brownie I’ve ever tasted!!!!
Claire McEwen says
Oh I love it when kitchen accidents turn into the best dishes 😀
I'll have to try it with more eggs 😉
Anna says
I want to make the cookies soon but noticed you changed the recipe. I have both versions. I noticed you changed it because of American butter. Which version would be better for Australia the old or new ?
Claire McEwen says
Hi Anna,
Yes after testing it with a friend in the states we couldn’t reproduce the chewy thin cookies that I get from the recipe here in Australia so we have been back and forward many times to get a recipe that worked on both sides of the pond. Although many Australian friends tried the old recipe and didn’t have any issues with it, I am confident that the new recipe works here in Australia and in America so I would go with the new recipe ?
Hope that helps Cx
Vanessa says
Can add melted chocolate instead of the cocoa ?
Claire McEwen says
I think melted chocolate would change the texture of the finished cookie
Casey says
So is it just 1 large egg or more? It says 1 large egg in the ingredients list but then says add one egg, combine and then the second egg in the method. Please advise, I want to make these ASAP
Claire McEwen says
Sorry Casey, I will update the recipe.
I had to remake this recipe as it didn't seem to work with american butter (I think it has a higher water content) and I mixed the change in the instructions.
Anna says
On some websites it is they prefer melted butter for chewier cookies. What should i use? I need the best soft and chewy cookies.
All-purpose flour, right??
Claire McEwen says
I find that completely melted butter makes the bottom of the cookie greasy and also it escapes from the cookie onto the tray and makes the cookies crisper.
You want the butter to be very soft, making it easier to mix the sugar into, but not liquid.
Yes all-purpose flour also known as plain flour. (You want one with no raising agents added to it)
Laeeba says
I would also like to ask if this recipe will really be like a subway cookie. I am trying your recipe for the very first time. Can you please ensure me somehow? And some recipes call for melted butter so should i use softened or melted butter? Please reply me back ASAP.
Thanks.
Claire McEwen says
Hi Laeeba,
Some people have had issues with these cookies being cakey, which was an issue I couldn't recreate. However on a recent trip the the states a fellow food blogger and I tested them with American ingredients and did in fact get cakey cookies 🙁
We spent many hours and a lot of cookies to rework the recipe using US ingredients so I am confident that the cookies shouldn't be cakey.
If the butter is too melted the cookies tend to have an oily bottom, but it does want to be very soft. (If in doubt err on the side of melted)
I hope that helps.
Laeeba says
Thank you so much for replying to me. I will try this recipe but the last time I made from a different recipe my cookies were very hard. Can you please tell me the reason for this. I will be very grateful. Thank you.
Claire McEwen says
Cookies are usually hard and crunchy (which some people like and write recipes for) because of 4 things:
• Don't use brown sugar
• Over cooking
• Using too much flour
• Not enough butter in the dough
• Overmixing the dough
Ensure you take the cookies out of the oven after the set time, they will look very soft but as they cool they solidify more.
Anna says
Hi
I’m going to try make your cookies I noticed you changed the recipe and I have both versions of the receipt. Noticed on the comments that you changed because it didn’t work with American butter. Which one do you think would be better for Australia? the old version or new version ?
Claire McEwen says
Hi Anna,
Yes after testing it with a friend in the states we couldn't reproduce the chewy thin cookies that I get from the recipe here in Australia so we have been back and forward many times to get a recipe that worked on both sides of the pond. Although many Australian friends tried the old recipe and didn't have any issues with it, I am confident that the new recipe works here in Australia and in America so I would go with the new recipe 😀
Hope that helps Cx
Laeeba says
I haven't tried the recipe yet but I am planning to do soon. By reading the comments i got an idea that people are getting a cakey cookie so will you please guide so when i make I don't repeat those mistakes. I will try my level best to go with your recipe but still...
Sophia says
Very rich and yummy.
Both myself and my partner have tried this recipe. We both found the method of softening the butter just resulted in a bowl of half melted butter ?♀️
I used the metric measurements as we don't use cups in the UK. Had to Google how much a stick of butter is (113g by the way). It comes in 250gm blocks here and I knew 2 of those would be too much! I just used white caster sugar as that's all we had. As I don't know how much a 1/8 cup is I just spooned dollops of dough onto the tray. They got progressively bigger as I was running out of space on my 3rd tray! ? This recipe makes A LOT of cookies! I will halve it next time.
I cooked them at gas mark 5 and swapped the trays over half way through (my partner had found the lower tray didn't cook when he hadn't swapped them over.). The third tray needed a few minutes longer as those were big cookies (probably about 4"!).
Definitely did not come out cake like. Lovely soft gooey cookies. Delicious ?
Claire McEwen says
I am so happy you enjoyed them Sophia, although sorry to hear my butter softening method didn't work for you.
On my recipes (above the ingredients) there is an option to switch between metric units and US customary (cups), but I have just noticed that the butter didn't convert so I have fixed that issue. It should hopefully translate to 226g now 😀
An 1/8 of a cup is 2 tablespoons, it is the same size as the scoops that often come with percolator coffee. Hope that helps for next time.
I will add this to the recipe but you can freeze the dough in a long sausage and then just cut off as many cookies as you need, so that could be an option next time too.
Thank you for coming back to comment 😀
suwanna says
Mine came out cake like as well. Nothing like the subway cookies. I followed the recipe to the tee, especially the notes on butter and eggs. I already expected as much as I was adding the flour and cocoa powder. Way too stiff a dough. I thought I'd see it through but very disappointing.
Claire McEwen says
Hmmm, sorry to hear this.
How did you measure your flour?
I find measuring four in cups can give such different weights.
Emma says
Mine also turned out like little cakes they where still nice but not a cookie at all
Claire McEwen says
I just don't know what the issue is as I have tested these so many times and had a couple of friends test them.
The only thing I can think is that American flour is slightly different to Australian flour?
I am currently in the states for a blogging conference and on Saturday I am meeting up with a fellow food blogger. We are going to recreate these in her kitchen with all American ingredients. I am hopeful that it will help me to identify why people are getting cakey style cookies as I want you to love these as they are soooo good.
I'll get back to you after the weekend Cx
Sarah says
I just made these, and they tasted delicious! I did have a little issue with the texture however. I followed the recipe as closely as I could, but my cookies turned out fat and didn’t spread much. After 10 minutes they didn’t look done to me, so I ended up baking them for 15 minutes. They were yummy but a crumbly texture. The second batch, I decided to smush them a little and only baked them for 10 minutes and they were better, but still kind of crumbly and slightly fat. I am a complete novice when it comes to baking, so I’m what I could’ve done wrong... I’m wondering if I could have overmixed the batter? I will try to make these again at some point, but I will do a little research first!
Claire McEwen says
Hi Sarah,
Just trying to trouble shoot and thinking of reasons the cookies wouldn't have spread.
Was the butter soft? It should be soft enough to push your finger into but not in the slightest bit runny or melted. This makes it easier to cream the butter and sugar together, the mixture should become paler and lighter in texture. But you should still be able to feel the sugar crystals if you rub the mixture between your fingers.
Also to ensure the cookies are chewy in the middle make sure your eggs are at room temperature, I honestly don't know why this makes a difference but it really does.
When you first take them out of the oven they won't look cooked enough, but they solidify as they cool, leaving you with a chewy soft centre.
The only other thing I can think is that perhaps you worked the flour too much, meaning the gluten started to develop?
I hope some of that helps
Please don't hesitate to come back and comment again 😀
Cx
Sarah says
Tried making this four times and had someone else try, tried with the softened butter, cold from the fridge, and melted; tried chilling the dough; and every time it came out cake-like and flat
Claire McEwen says
Hi Sarah,
After getting your message I have tested the recipe 3 more times and got a couple of friends to test it.
One of them managed to recreate the cake like texture you are talking about. I grilled her 😉 to see what she did differently and the only thing I can find is she packed the flour into the measuring cup.
Did you use a cup to measure your flour or scales?
Tarana Inamdar says
Hi
This recipe is amazing. I've made it twice now for 2 different groups of people and it's gotten over so fast I haven't had the chance to take q picture or a bite. Tastes great about 5 mins after its out of the oven. Will make the next batch in secret so I can enjoy some as well 🙂 thanks so mucj for sharing!
Claire McEwen says
Thank you so much for you lovey comment. I am so happy everyone has enjoyed them 😀
I think a secret batch just for you sounds like the perfect plan.....I hope you get a cookie next time!
Bethany says
These cookies look AMAZING!
Claire McEwen says
Thank you Bethany 😀
Mosam says
The cookies turned out superb! But yes, I had to cook them a for about 20 mins instead of 10. They tasted perfect. Crispy chewy soft inside just like subway.
Just a quick question, can I make these cookies without eggs??
Thanks!
Claire McEwen says
Hi Mosam,
Thank you for your comments.
I am sorry they took longer, but glad you enjoyed the result.
I haven't tried the recipe without eggs so I can't say. But I do have a eggless cookie recipe, so I will post that up on the blog soon for you.
K says
Hi
Please suggest me replacement for eggs. As i personally don't prefer
Thanks
Claire McEwen says
Hi,
I am sorry I have never made these with an egg substitute.
I would imagine you might be able to use apple sauce, but I haven't tested it.
Sorry
Tyrone says
Bruh my cookies are melting in the oven. How do I fix it ?
Claire McEwen says
Hi Tyrone, this might be a problem with your butter.It needs to be soft but if you softened it in the microwave it will be too soft and cause the cookies to spread a lot when cooking.
JC says
Didn't turn out well very fluffy and sticky
Claire McEwen says
I am so sorry to hear this JC.
After reading your comment I asked several people to test the recipe again for me.
And I am really sorry we couldn't recreate your problem. But trying to guess what might have been the issue, if the butter has been melted in the microwave that can cause the cookies to spread out to much.
The other issue could be the flour, what flour did you use? I am wondering if they puffed up, perhaps you used a self raising flour? It needs to be plain flour (called all purpose flour in the states).
I hope this may help if you decide to try the recipe again.
Mike says
cookies was lovely, my son has an egg allergy so could not use the eggs, instead i have something called Egg Replacer, so i used that instead. i had to cook them much longer for some reason?? i made them in to small balls using a tea spoon and after 10 mins took them out and let them set for a bit, then placed on a cooling rack and they just fell through it as they was to soft. so cooked more for 20 mins or so and they was perfect.
Claire McEwen says
Thank you Mike.
I have never cooked with Egg Replacer, I wonder if that meant they needed long?
I have emailed a baker friend to see if she knows the answer.
But super glad they eventually turned out well for you.
Nur says
My cookie dough is too soft .
How to fix it ?
Claire McEwen says
Hi Nur, Do you mean once it has been cooked or before you put it into the oven?
If it is after cooking, they do firm up as they cool, but if they are very soft then cook them for a further 2 minutes.
If it is before cooking, did you melt the butter? That can cause the dough to be very soft and a little greasy. The best I can suggest is to chill the dough for 10 minutes to make a it a little easier to handle.
Hope that help.
Dorothy Dunton says
Hi Claire! These look delicious and dangerous to have around!! In instruction 3 shouldn't it be tip in the sugars instead of flour? 🙂
Claire McEwen says
Definitely dangerous!!!
Yes it should....that will teach me to write blog posts late into the night! All changed now, thank you xx