Subway Chocolate Chunk Cookie Recipe
Recreate Subway's famous chocolate chunk cookies at home with this easy copycat recipe. Soft, chewy, and loaded with chocolate chips – these cookies taste just like the real thing!
Contains Allergens
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Why you'll love it
Subway's chocolate chunk cookies are legendary – soft and gooey in the centre with perfectly crisp edges, and absolutely packed with chocolate chips. These oversized cookies have become just as iconic as the sandwiches themselves, tempting customers from their display case near the till. The secret to achieving that signature Subway texture lies in the perfect balance of butter and sugar, along with a slightly underbaked centre. This copycat recipe delivers all the indulgence of the original, allowing you to enjoy these bakery-style cookies fresh from your own oven.
About the original
Subway introduced their freshly baked cookies as a natural extension of their "Eat Fresh" philosophy, offering customers a sweet treat to complement their made-to-order sandwiches. The cookies quickly became a profitable sideline, with many customers unable to resist adding one (or more) to their meal.
The chocolate chunk cookie, with its generous chocolate chip content and soft-baked texture, has remained one of Subway's best-selling cookie varieties for decades. The aroma of freshly baking cookies wafting through Subway locations has become part of the brand experience, often cited as one of the reasons customers choose Subway over competitors.
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Ingredients
- 225 g Salted butter — softened
- 150 g Light brown sugar — packed
- 100 g Granulated sugar
- 2 piece Medium eggs — room temperature
- 2 tsp Vanilla extract
- 280 g Plain flour
- 1 tsp Buttermilk
- 1 tsp Baking soda
- 1 tsp Salt
- 200 g Dark chocolate chips
- 100 g Milk chocolate chips
Method
Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper and set aside.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy. The mixture should become pale and increase in volume.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the plain flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold in both the dark and milk chocolate chips using a spatula, ensuring they're evenly distributed throughout the dough. The dough will be quite thick and sticky.
Using a cookie scoop or spoon, portion the dough into 16 balls (approximately 60g each). Place them on the prepared baking sheets, leaving about 5cm (2 inches) between each cookie as they will spread during baking.
Bake for 10-12 minutes, or until the edges are set and lightly golden but the centres still look slightly underdone. They will appear soft but will firm up as they cool.
Leave the cookies on the baking sheet for 5 minutes to set, then transfer to a wire rack. For the authentic Subway experience, enjoy them while still slightly warm with a cold glass of milk.
Tips & Variations
- For extra-thick cookies, refrigerate the dough for 1-2 hours before baking. This prevents excessive spreading.
- Don't overbake! The cookies should look slightly underdone in the centre when you remove them from the oven.
- Store in an airtight container for up to 5 days, or freeze unbaked dough balls for up to 3 months.
- For an even more indulgent treat, press a few extra chocolate chips on top of each dough ball before baking.
FAQs
- Why are my cookies spreading too much?
- Make sure your butter is softened but not melted, and try chilling the dough for 30 minutes before baking. Also ensure your oven is properly preheated to the correct temperature.
- Can I use only one type of chocolate chip?
- Yes! You can use all dark chocolate, all milk chocolate, or any combination you prefer. The total amount should be around 300g of chocolate chips.
- How do I get that soft, gooey centre?
- The secret is to slightly underbake the cookies. Remove them when the edges are set but the centres still look soft and puffy. They'll continue cooking on the hot baking sheet after being removed from the oven.
Nutrition (per serving)
| Calories | 285 kcal |
|---|---|
| Protein | 3.2 g |
| Fat | 14 g |
| Carbs | 38 g |
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