Subway Double Chocolate Cookie Recipe
Indulge in Subway's decadent double chocolate cookies with this easy copycat recipe. Rich chocolate dough studded with white and milk chocolate chips – a chocolate lover's dream!
Contains Allergens
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Why you'll love it
For true chocolate devotees, Subway's Double Chocolate cookie is the ultimate indulgence. This intensely chocolatey cookie combines rich cocoa-infused dough with generous amounts of both white and milk chocolate chips, creating layers of chocolate flavour in every bite. The Dutch cocoa powder gives these cookies a deep, almost fudgy quality, while the chocolate chips add pockets of melty sweetness. Unlike the standard chocolate chip cookie, these have a darker colour and more complex chocolate profile that appeals to sophisticated palates. They're soft, rich, and satisfyingly decadent – perfect for those moments when only serious chocolate will do.
About the original
The Double Chocolate cookie was introduced as Subway's answer to customer requests for a more intensely chocolatey option. While the original chocolate chip cookie contains chocolate chips in a vanilla-based dough, this variety offers chocolate on chocolate – a combination that has proven irresistible to chocolate enthusiasts worldwide.
This cookie represents Subway's willingness to cater to specific taste preferences and create products that go beyond the basics. The use of both white and milk chocolate chips adds visual interest and creates a more complex flavour experience, positioning this cookie as a premium choice for discerning chocolate lovers.
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Ingredients
- 125 g Salted butter — softened
- 100 g Light brown sugar — packed
- 75 g Granulated sugar
- 1 piece Medium eggs — room temperature
- 1 tsp Vanilla extract
- 150 g Plain flour
- 40 g Dutch cocoa powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 100 g White chocolate chips
- 200 g Milk chocolate chips
Method
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper and set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a wooden spoon or electric mixer for about 3 minutes. The mixture should become lighter in colour and fluffy in texture.
Beat in the egg gradually, followed by the vanilla extract, mixing until fully incorporated and smooth.
In a separate bowl, whisk together the plain flour, Dutch cocoa powder, baking soda, and salt until no lumps remain and the cocoa is evenly distributed.
Add the dry ingredients to the wet mixture and mix until just combined. The dough will be thick and chocolatey. Be careful not to overmix.
Fold in the white chocolate chips and milk chocolate chips using a spatula, ensuring they're evenly distributed throughout the dough.
Divide the dough into 16 equal portions (approximately 45g each). Roll into balls and place on the prepared baking sheets, spacing them about 5cm (2 inches) apart.
Bake for 10-12 minutes. The cookies should be set around the edges but still look slightly soft in the centre. They will appear very soft when first removed from the oven, which is normal.
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack. These cookies are best enjoyed slightly warm when the chocolate chips are still melty.
Tips & Variations
- Use Dutch-process cocoa powder for the deepest, most intense chocolate flavour. Natural cocoa powder will work but won't be quite as rich.
- Don't overbake! These cookies should look slightly underdone in the centre when you take them out. They'll firm up as they cool.
- For an extra indulgent treat, serve warm with vanilla ice cream.
- Mix by hand with a wooden spoon rather than an electric mixer to achieve the characteristic flat, chewy texture.
FAQs
- What's the difference between Dutch cocoa and regular cocoa powder?
- Dutch-process cocoa has been treated to neutralise its acidity, resulting in a darker colour, milder flavour, and smoother taste. It's less bitter than natural cocoa and creates a more sophisticated chocolate flavour in baked goods.
- Can I use all milk chocolate or all white chocolate chips?
- Absolutely! The combination of both creates visual interest and varied flavour, but you can use 300g of whichever type you prefer. All milk chocolate will be more intensely chocolatey, while all white chocolate creates a beautiful contrast with the dark dough.
- Why are my cookies too flat?
- Make sure your baking soda is fresh and hasn't expired. Also, avoid using melted butter – it should be softened but still solid. If the problem persists, try chilling the dough for 30 minutes before baking.
Nutrition (per serving)
| Calories | 250 kcal |
|---|---|
| Protein | 3 g |
| Fat | 12 g |
| Carbs | 34 g |
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