These cookies look and taste like the popular Subway chocolate chip cookies, but so much better.
They’re crisp around the edges, soft in the center, and loaded with chocolate chips in every bite.
If you love chocolate, this recipe has your name written all over it.
The cookie dough itself is flavored with cocoa powder, so you’ll already get chocolate goodness from that alone.
The cookies are also loaded with both dark and white chocolate chips to round out the chocolate madness. Double the chocolate, double the fun.
Move over Subway – these chocolate chip cookies are here, and they’re here to stay.
Subway Chocolate Chip Cookies
This may be a copycat recipe, but trust me, it’s much better than the original.
Where Subway cookies are sometimes too fudgy, these ones have just the right texture.
They’re soft and gooey, but with a nice crispy crust around the edges for contrast.
As for the flavor? There’s chocolate in the dough, and there are chocolate chips everywhere. It’s like biting into chocolate heaven!
What Are Subway Cookies Made Of?
- Softened Butter – The key to soft, airy, and rich cookies!
- Granulated Sugar and Brown Sugar – The combination yields perfectly sweet and moist cookies.
- Vanilla Extract – A flavor enhancer.
- Eggs – For binding the ingredients together.
- All-Purpose Flour – The base of the cookies that give the batter its structure.
- Unsweetened Cocoa Powder – For ultimate chocolaty goodness.
- Baking Soda – The leavening agent that makes the cookies rise.
- Salt – To contrast the sweetness.
- Chocolate Chips – A combo of dark and white chocolate chips results in a nice color contrast and well-balanced flavors.
How to Make Subway Chocolate Chip Cookies
The dough doesn’t need to be chilled prior to baking, so you can already preheat your oven right before you make the dough.
The cookies will need to bake at 350 degrees Fahrenheit.
Beat together the softened butter and the sugars at medium speed until the mixture is light and pale. This will take somewhere between 4 and 8 minutes.
Tip: be sure to use softened butter – this step won’t work if you use cold melted butter. I’ll discuss this in detail in a bit.
Next, beat in the vanilla and the eggs. You’ll want to add the eggs one at a time, beating well after each addition.
By this point, your mixture should be nice and thick.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting is important in avoiding lumps in the dough.
With the mixer still on, gradually pour the dry ingredients into the butter-egg mixture, until you get a smooth and dense dough.
Mix in the chocolate chips using a wooden spatula, or if you don’t mind getting messy, use your hands!
I find it easier, especially for dense doughs like this one.
Place spoonfuls of cookie dough onto a cookie sheet. Give each cookie 2 inches of room for spreading.
Pop the cookie sheet in the oven and bake for 10 to 12 minutes.
The cookies will be slightly crispy around the edges, but still soft and gooey in the center. Let them sit on the cookie sheet to cook further and set.
And that’s it! Your Subway-style cookies are ready to be devoured.
Tips for the Best Cookies
- Use room-temperature eggs – they’re easier to combine with the other ingredients compared to cold eggs.
- Unlike other cookie recipes, this one yields a batter thick enough that you won’t need to chill it before baking. But in the unlikely event that yours turns out runny, pop it in the freezer for 15 minutes. This will ensure your cookies won’t spread.
- Here’s another quick fix to a runny dough: add a bit of flour. Do this gradually, though, otherwise, you might accidentally add too much. Too much flour will make your cookies dry. Start with a tablespoon and go from there.
- Use high-quality butter. This key component is responsible for the rich flavor and soft texture of the cookies, so you want to be sure you use a good brand. Don’t settle for margarine or compound butter.
- This recipe uses both white and brown sugars for a reason. Brown sugar contains molasses, which aids in adding moisture to the cookies. It also has a deeper, caramel-like flavor.
If you put too much, though, the cookies will be way too sweet. That’s why you’ll also use white sugar – to balance it out.
- Instead of chocolate chips, take a block of chocolate and chop it yourself. That way, you get bigger chunks of chocolate! They also give the cookies a rustic, homemade feel to them.
- Feel free to use a mix of dark, milk, and white chocolate. You can also try butterscotch or peanut butter chips. Yum!
- For textural contrast, add chopped walnuts and/or dried cranberries.
- Let the cookies stand for 10 minutes before serving. They’ll be super soft and gooey right after baking, and they’ll only fall apart if you try to pick them up. Because the baking sheet is piping hot, it will cook the cookies further, giving them the perfect cookie consistency.
- Double the recipe and freeze the batter. Cookie dough keeps well for 3 months in the freezer.
Roll the dough into a log and double wrap it with plastic wrap and foil. When craving, slice the log into 1-inch thick cookies and bake for a minute longer than instructed.
Why Are Subway Cookies So Soft?
The secret is in the butter… specifically, the way that the butter and sugars are beaten together.
In baking terminology, this step is called creaming. Beating together softened butter and sugar incorporates air into the mixture.
The air trapped inside will then expand during baking, making the cookies extra soft and airy.
It’s the same process used when baking cakes.
Creaming will take about 4 to 8 minutes, depending on how powerful your electric mixer is.
You’ll know it’s done when the mixture has become fluffy and pale.
For maximum creaming success, use softened butter. It’ll be extremely difficult to blend it with the sugar if it’s too cold and hard.
You don’t want to use melted butter, either. No matter how long you beat, you won’t get that light and fluffy butter-sugar mixture.
Also, melted butter almost always guaranteed over-spreading.
That said, be sure to take out the butter from the fridge at least 30 minutes before you bake.
Or, just do what I do whenever I forget. Pop the butter in the microwave for 10 to 15 seconds.
The next time you see the term “creaming” in a cookie or cake recipe, you’ll know what to do.
More Tasty Cookie Recipes to Try
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