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
- 1/2 stick softened salted butter – see note 1
- 3/4 cup light brown sugar – well packed
- 1 large egg (room temperature – see note 2)
- 1 tsp vanilla extract
- 3/4 cups flour -see note 3
- 1/4 cups cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark choc chips
- 1/2 cup white choc chips
Instructions
- Preheat the oven to 175ºC/350ºF and line 2 baking trays with cooking paper
- Place the butter in the bowl of your stand mixer (or a large mixing bowl)
- Add in the sugar and beat together until the mixture is combined. (Don't mix for too long or you will find the mixture gets too much air in it and the cookies will be cakey)
- Add in the egg and beat to combine.
- Beat again then add in the vanilla extract.
- Sift together the plain flour, cocoa powder, baking powder, and salt.
- Slowly incorporate the flour mixture into the egg mixture.
- Fold in the chocolate chips (reserving a tablespoon of each)
- Cover teh bowl with gladwrap/cling film and chill for 15 minutes
- Take a heaped tablespoon of the mixture, and roll into a ball. Place the balls of the dough about 5cm (2 inches) apart onto the prepared tray. Use the oiled back of a spoon to lightly flatten the cookies.
- With the reserved choc chips dot the balls with chips.
- Bake for about 10 minutes, remove from the oven and allow to cool on the tray for 5 minutes before transferring them to a cooling rack.
Notes
- Ensure the butter is fully softened. You want to be able to push your finger into it easily and without resistance. But don’t melt it or your cookies dough will be too wet and sticky.
- I know it sounds fussy but the eggs do need to be at room temp, this ensures you get that lovely soft inside.
- To properly measure your flour, don’t pack the cup with flour instead, spoon the flour into the measuring cup until its overfilled, then use the back of a table knife to lightly push off the excess and level the measuring cup to the top.
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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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 😀