Mastering the Art of Subway Copycat Double Chocolate Chip Cookies: Your Guide to Bakery-Style Perfection at Home
The allure of a warm, perfectly baked cookie is undeniable, and for many, the iconic Double Chocolate Chip Cookies from Subway hold a special place in their hearts. Known for their unique chewiness, rich cocoa flavor, and generous scattering of both milk and white chocolate chips, these cookies are a beloved treat. What if you could recreate that irresistible bakery experience right in your own kitchen? The good news is, you absolutely can! My journey to mastering the Subway copycat cookie began with an exciting discovery: Subway UK/Ireland itself shared a recipe on their Facebook page, complete with a video tutorial. Naturally, I had to put it to the test.
Before diving into the copycat recipe, I made sure to have an authentic Subway Double Chocolate Chip Cookie on hand for a direct comparison. This wasn’t just about taste; it was about analyzing every subtle nuance – the aroma, the texture, the spread, and the overall mouthfeel. My aim was to ensure that the homemade version was as close as possible to the original. The cookie in the photo below is an actual Subway cookie, serving as our benchmark for perfection.
And here are the results of my side-by-side test: the original Subway cookie on the left, and my meticulously crafted copycat on the right. Visually, the resemblance is striking. More importantly, the flavor profile of the copycat is incredibly spot-on, making it a very successful replication. While there are slight textural differences, the overall experience is remarkably similar, proving that you can indeed achieve that desirable Subway cookie experience right at home.
The Secret Behind Subway Cookies: Texture and Flavor Perfection
What truly sets Subway cookies apart, especially their Double Chocolate Chip version, is their distinct texture. They’re not just soft; they possess a unique “bend-y” quality. Hours after baking, an authentic Subway cookie, when held by its edge, will slowly bend before breaking. This isn’t typical for most homemade cookies, which tend to firm up considerably once cooled. This elusive texture is, in my opinion, the hallmark of a truly great Subway cookie.
My copycat recipe nails the flavor—it’s absolutely dead-on, capturing that rich, deep chocolate essence with perfect sweetness. The texture is also quite similar, though the copycat tends to be slightly less flat and dense than the original. However, the homemade version often has the advantage of tasting even fresher, enhancing the overall indulgence. We’re talking about a cookie that delivers on both taste and a very satisfying chewiness, mimicking the Subway experience almost perfectly.
The Importance of Mixing by Hand for That Signature Texture
One of the most crucial instructions from Subway’s official recipe, and a key factor in achieving the desired texture, is how you mix the dough. They specifically recommend using a wooden spoon and creaming the butter and sugars by hand. This might seem old-fashioned in an age of stand mixers, but it’s a simple, effective technique, especially for a relatively small batch recipe like this one.
If you opt for a mixer, you’ll likely end up with beautifully rounded cookies that are lighter in color and have crispier edges (like the one shown below on the left). While delicious in their own right, these won’t have that signature soft, flat, and almost bendable quality that defines Subway cookies. Mixing by hand incorporates less air into the dough, which results in a denser, chewier cookie that spreads just right during baking. It’s a small step that makes a significant difference in replicating the authentic texture.
Tips for Achieving the Perfect Flat, Chewy Cookie
For those truly committed to achieving the flattest, chewiest cookies possible, I have a valuable update. If your dough is chilled, remove the baking pan from the oven after approximately 11 minutes of baking. Gently bang the pan on the counter a couple of times. This technique, known as “pan-banging,” helps to deflate the cookies, creating ripples and a denser, chewier texture. Return them to the oven for another 30 seconds to 1 minute to finish baking. This simple trick dramatically improves the spread and chewiness, bringing them even closer to the Subway ideal.
While I’ve focused on perfecting the Double Chocolate Chip variety, my culinary ambitions don’t stop there. I recently tried Subway’s Caramel Apple Cookie and was genuinely surprised by how delicious it was. The unique apple and caramel flavoring they use is absolutely exquisite. Cloning that masterpiece is definitely next on my list of baking challenges!
Successfully Adapting the Subway Cookie Recipe for Gluten-Free Diets
For those with gluten sensitivities or dietary preferences, good news! I recently put this copycat recipe to the test using a gluten-free 1:1 flour blend. Specifically, I used Thomas Keller’s Cup4Cup, and I’m delighted to report that it worked perfectly. The resulting cookies maintained excellent flavor and a very similar texture to their gluten-containing counterparts.
During my gluten-free trials, I found two minor adjustments to be beneficial. First, reducing the oven temperature slightly to 325 degrees F (160°C) helped ensure even baking and prevented over-browning. Second, adding an extra 10 grams of the gluten-free flour blend seemed to provide a slightly better structure. These small tweaks make the recipe incredibly accessible for a wider audience without compromising on taste or quality. I will ensure these notes are added to the recipe card for your convenience.
Fine-Tuning Your Cookies: The Impact of Baking Soda
The amount of baking soda in a cookie recipe plays a critical role in its spread and texture. I recently noticed an update to the official Subway recipe online, which suggested reducing the baking soda from 1 ½ teaspoons to ½ teaspoon. Naturally, I had to test both versions to understand the impact.
My experiments revealed interesting results. The version using 1 ½ teaspoons of baking soda tends to spread a little more, yielding a slightly wider cookie. However, the cookies made with ½ teaspoon of baking soda surprisingly tasted better, offering a more balanced flavor without any hint of alkalinity. Therefore, I highly recommend starting with ½ teaspoon of baking soda. If you find your cookies aren’t spreading to your liking, you can always increase the amount to 1 ½ teaspoons in future batches. This flexibility allows you to customize the cookie’s spread to your preference while maintaining optimal flavor.
Explore More Delicious Copycat Recipes
If you’ve enjoyed recreating these iconic Subway cookies, you’ll love exploring other beloved treats that can be made right at home. Here are some more fantastic copycat recipes to satisfy your cravings:
- More Double Chocolate Cookie Recipes
- Starbucks Banana Bread Copycat
- Small Batch Cranberry Bliss Bars Copycats
- Double Chocolate Cookie Cake
- Double Chocolate White Chip Cookies
Recipe
Subway Copycat Double Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 125 g salted butter softened (9 tablespoons)
- 100 g light brown sugar ½ cup, packed
- 75 g granulated sugar ¼ cup plus 2 tablespoons
- 1 teaspoon vanilla extract
- 1 medium or large egg 45 grams beaten egg (can use up to 52 grams, see notes)
- 150 g all-purpose flour (or a gluten-free 1:1 blend) 1 cup plus about 2 tablespoons. For GF, use 160g of Cup4Cup blend and reduce oven to 325F.
- 40 g Dutch process cocoa powder
- ½ teaspoon baking soda (see notes for adjustment)
- ¼ teaspoon salt optional – essential if butter is unsalted
- 100 g white chocolate chips or chopped white chocolate
- 200 g milk chocolate chips or chopped milk chocolate
Instructions
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Preheat your oven to 175°C (350°F). Line two large baking trays with baking parchment or silicone mats.
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In a large mixing bowl, combine the softened butter with both the light brown sugar and granulated sugar. Using a sturdy wooden spoon (as per Subway’s recommendation for texture), cream the mixture vigorously until it’s light, fluffy, and well combined, which usually takes about 3 minutes of consistent stirring.
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In a small bowl or custard cup, lightly beat the egg with the vanilla extract until just combined. Gradually add this egg-vanilla mixture to the creamed butter and sugar, stirring continually until it is fully incorporated. Note: If using larger eggs, it’s best to add the vanilla directly to the butter mixture and only use 42 to 45 grams of the beaten egg to avoid too much liquid.
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In a separate bowl, whisk together the all-purpose flour (or GF blend), Dutch process cocoa powder, baking soda, and salt. Ensure these dry ingredients are very well combined, sifting if necessary to remove any lumps. Gradually add the dry mixture to the wet ingredients, stirring with your wooden spoon until a soft, uniform dough forms. Finally, gently fold in all the white and milk chocolate chips (or chopped chocolate chunks) until they are evenly distributed throughout the dough.
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Using an ice cream scoop, cookie scoop, or a spoon, divide the dough into 16 equal portions. For precision, note that authentic Subway cookies typically weigh around 1.6 ounces each, so you may wish to weigh your dough balls for consistency. Roll each portion into a smooth ball and place them onto your prepared baking trays, ensuring they are spaced at least 2 ½ inches apart to allow for proper spread.
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Bake for 10-12 minutes, or until the cookies have spread well and the edges are just set, but the centers still look slightly soft and underdone. Remember, the cookies will continue to cook and firm up as they cool. Once out of the oven, leave them on the baking tray for 5 minutes before carefully transferring them to a wire rack to cool completely. Store any leftover cookies in an airtight container at room temperature for up to 7 days to maintain freshness.
Notes
Baking Soda Adjustment: The initial recipe called for 1 ½ teaspoons of baking soda, which worked well with Dutch process cocoa, yielding a good spread. A later version reduced this to ½ teaspoon. My tests show that ½ teaspoon results in a better flavor balance. If your cookies don’t spread enough for your liking, you can increase the baking soda to 1 ½ teaspoons in future batches.
Gluten-Free Option: If using a gluten-free 1:1 flour blend (like Cup4Cup), increase the flour to 160g and reduce the oven temperature to 325°F (160°C).
Egg Size: If using large eggs (50-52g), be mindful of the liquid content. It’s often better to measure 42-45g of beaten egg and add vanilla directly to the butter mixture to maintain optimal dough consistency for a chewier cookie.