Copycat Subway Chocolate Chip Cookies

Name: Copycat Subway Chocolate Chip Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 84 min
Ingredients: 1 cup all purpose flour; 1/2 cup bread flour; 1 cup dark brown sugar (packed); 1/2 cup white sugar; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 tablespoon powdered milk (heaping); 1 tablespoon pure vanilla extract; 1 large egg (beaten); 1 teaspoon molasses; 1/2 cup unsalted butter (softened just enough to mix); 1 1/2 cups semi sweet chocolate chips

Published: Feb 24, 2021 · Modified: Sep 23, 2022 by Audrey · This post may contain affiliate links

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These copycat Subway chocolate chip cookies are spot on for the real deal!

Copycat Subway Chocolate Chip Cookies Stacked

Don’t you just love the cookies at Subway? A long, long time ago I once worked at a company who was located pretty far off of the beaten path. The only lunch options were a Chinese food place (it was tiny and for take away only but so delicious) or Subway. Needless to say, I am quite versed in both Subway’s sandwiches and cookies. The cookies were the perfect afternoon pick me up. They got me through many long afternoons at work.

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You may disagree but I think Subway cookies are some of the best cookies ever. Seriously, they are just so good. They always have crisp edges and soft chewy centers. I’m a sucker for their amazing chocolate chip cookies.

These copycat Subway chocolate chip cookies are really, really close to the original. There are a few special ingredients that you’ll need to make these but you should be able to pick them up at any grocery store or on Amazon. I’m so excited to share this recipe with everyone!

What ingredients do I need to make these copycat Subway cookies?

As I mentioned before, there are a few special ingredients or secret ingredients that go into this recipe. These ingredients will help the cookies taste like they came from a commercial kitchen instead of homemade.

All purpose flour: The base of our copycat cookie recipe.
Bread flour: Bread flour makes a big difference in these cookies. You’ll only need a little.
Brown sugar: You’ll want to use dark brown sugar for this recipe.
White sugar: To sweeten the cookies.
Salt: This recipe does need one teaspoon of regular salt.
Unsalted butter: The butter is very important in this recipe. You’ll want to soften it just enough to mix in. I microwaved my 10 seconds at a time until it was just softened enough to mix into the dough. Do not melt the butter, just soften it slightly.
Baking soda: To make the cookies rise.
Pure vanilla extract: It is very important that you use pure vanilla extract. If you are using an imitation it can overpower the cookies and give them a strange taste.
Egg: Only one large egg is needed.
Molasses: You’ll want to use unsulfured molasses. I used Brer Rabbit. Be careful not to overdo it on the molasses and add only one teaspoon. If you add too much it will overtake the flavor in the recipe.
Powdered milk: If you can’t find any powdered milk at your local grocery store, I recommend this powdered milk from Amazon. Be sure you are adding powdered milk and not powdered coffee creamer.
Chocolate chips: The originals use semisweet chocolate if you want a spot on copycat but you can also use milk chocolate or even dark chocolate if that’s your favorite.

Tips for baking these cookies

Since this is a copycat recipe, I highly recommend following the recipe and ingredients as is without any substitutions.
Be careful not to add too much molasses or it will overtake the recipe.
Use pure vanilla extract, if possible.
Be sure to let the cookies rest on the baking sheet after taking them out of the oven.
Please note that the cooking temperature is 325 degrees.

How to store these cookies

You can store these cookies at room temperature in an airtight container for 3 to 4 days.

Can I freeze the cookie dough? If so, how?

Yes, if you’d like to freeze the cookie dough this is how:

Scoop your cookie dough into balls (use a large cookie scoop).
Place the dough on a baking sheet covered with parchment paper. Freeze the baking sheet for four hours. Make sure you have enough room in your freezer, at least for a few hours.
Once the dough is frozen then you can transfer to a freezer safe storage bag.
You can keep this cookie dough in the freezer for up to two months.
To bake from frozen, let the cookie dough defrost overnight and then bake for 14 to 16 minutes at 325 degrees. Let the cookie dough rest on the baking sheet for ten minutes before transferring to a cooling rack.

How to make copycat Subway cookies

To make these cookies first gather and then measure out your ingredients. You will need:

1 cup all purpose flour
½ cup bread flour
1 cup dark brown sugar packed
½ cup white sugar
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon powdered milk heaping
1 tablespoon pure vanilla extract
1 large egg beaten
1 teaspoon molasses
½ cup unsalted butter softened just enough to mix
1 ½ cups chocolate chips (semi sweet)

Begin by greasing a large cookie sheet.
In a large mixing bowl combine the flour, bread flour, dark brown sugar, sugar, powdered milk, salt, and baking soda.
Give the dry ingredients a good stir with a large spoon.
Next, soften your butter. I recommend using your microwave, I did only about 10 seconds for mine. Your butter should still be solid but softened just a little so it can be easily mixed into your dough.
Add the butter in with the dry ingredients.
Add the egg, molasses, vanilla and mix with a hand mixer until well mixed. Dough may seem crumbly at first but mix until it becomes more cohesive.
Stir in the chocolate chips with a large spoon.
Use a large cookie scoop (about 2.5 to 3 tbsp) to form your cookies.
Chill the dough for 1 hour in your fridge.
Bake at 325 degrees for 14 to 16 minutes. Let them rest for 10 minutes on the baking sheet before transferring.