Copycat Subway Chocolate Chip Cookies
These Copycat Subway Chocolate Chip Cookies taste just like the famous cookies from Subway. They’re thick, soft, chewy and packed with chocolate chips. Made with melted butter and chilled dough, they bake up with bakery-style centers and lightly golden edges, making them the perfect homemade version of the classic favorite.
Bring Subway Home.
If you’ve ever grabbed a Subway cookie and wished you could recreate it at home, this recipe is it. These cookies are thick, soft, chewy, and loaded with chocolate chips just like the originals. The melted butter gives them richness while chilling the dough helps create that signature bakery-style texture. Sam x
Just Like Subway Cookies – soft, chewy, and bakery-style
Loaded With Chocolate Chips – plenty of chocolate in every bite
Freezer Friendly – bake now, enjoy later whenever you like
Copycat subway cookies video
Why this recipe works
These copycat cookies replicate the Subway texture using a few simple but important techniques.
Melted Butter for Authentic Texture
Using melted butter helps create that soft, dense, chewy centre Subway cookies are known for.
Chilling the Dough
Resting the dough helps control spread and gives the cookies their thick, bakery-style shape.
Cornstarch for Softness
A small amount of cornstarch keeps the cookies tender and soft for days.
Brown + White Sugar Balance
This combination gives the cookies chewiness, structure, and that signature flavour.
Ingredients you’ll need
Unsalted Butter (melted)
Creates richness and helps achieve a chewy texture.
White & Brown Sugar
Gives sweetness, chewiness, and depth of flavour.
Egg
Adds structure and helps bind the dough.
Vanilla Extract
Enhances the classic cookie flavour.
All-Purpose Flour
Forms the base of the cookie dough.
Cornstarch
Helps create a soft, tender texture.
Baking Soda
Gives lift and helps the cookies spread correctly.
Salt
Balances sweetness and enhances chocolate flavour.
Dark Chocolate Chips
The signature mix-in for rich chocolate pockets in every bite.
How to make subway cookies
Step 1: In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until combined. Set aside.
Step 2: Pour melted butter into a large mixing bowl. Add both sugars to the slightly warm butter and whisk for 20 seconds until well combined.
Step 3: Whisk in the egg and vanilla until well combined, about 15 seconds.
Step 4 Add the flour mixture and using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms; it will be thick.
Step 5: Add the chocolate chips and mix through until well distributed. Chill the cookie dough in the refrigerator for 45 minutes. While the dough chills, preheat the oven to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
Step 6: Scoop and weigh 45g (1.5oz) of dough for each cookie; roll into balls and place on the lined tray without flattening. Leaving a gap between each cookie. Bake for 10-12 minutes or until edges are lightly golden.
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Copycat Subway Chocolate Chip Cookies
Ingredients
Method
- Melt the Butter: Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in the microwave in 30-second intervals.
- Cool the Butter: Pour melted butter into a large mixing bowl and set aside to cool for 5 until it’s only slightly warm. Ensure it doesn’t firm back up.
- Combine Dry Ingredients:Â In a medium mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until evenly combined. Set aside.
- Mix Sugars: Add both sugars to the slightly warm butter and whisk for 20 seconds until well combined. Note: The mixture will thicken gradually; avoid leaving it too long as it will become harder to whisk the egg in the next step.
- Add Egg and Vanilla: Whisk in the egg and vanilla until well combined, about 15 seconds.
- Add Dry Ingredients: Add the flour mixture and using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms, it will be thick.
- Incorporate Chocolate Chips: Add the chocolate chips and mix through until well distributed.
- Chill the Dough: Chill the cookie dough in the refrigerator for 45 minutes, or if the bowl is too large, wrap the dough and refrigerate without the bowl.
- Preheat the Oven: While the dough chills, preheat the oven to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
- Shape Cookies: Scoop and weigh 45g (1.5oz) of dough for each cookie; roll into balls and place on the lined tray without flattening. Note: Without a food scale, use 3 level tablespoons per cookie.
- Arrange on Tray: Repeat with remaining dough, spacing cookie balls 10cm (4 inches) apart to allow for spreading, and leaving gaps near tray edges. Bake in batches, as they won’t all fit on one tray.
- Bake: Bake for 9-11 minutes or until edges are lightly golden. Centers may look slightly under-baked; that’s what keeps them soft and chewy.
- Finish Baking: Remove from oven and tap the tray on your bench top or stove top 3 times to help slightly deflate.
- Cool Cookies: Allow cookies to cool on tray for 15 minutes. Carefully transfer cookies to a wire rack to cool completely. They’ll still be soft and delicate so handle with care to avoid breakages. Enjoy!