I am sure you would love to be able to make the famous Subway cookies (this copycat recipe) at home. Now that you found this recipe, you certainly can. These are really, really good! To die for cookies? Oh yes, this recipe is definitely the one!
What makes subways cookies so good?
It is the taste of course but also the texture of these cookies that can be customised to your liking.
The crispiness is determined by a number of factors such as the size and shape of the cookie, the fat proportions, and of course the amount and type of sugars used.
Why are these cookies chewy, are they undercooked?
Subway cookies are soft because they are cut and flash frozen offsite and then distributed to individual stores where they get thawed out and baked fresh in-store every day. But also, as any Sandwich Artist worth their salt would know, taking the chocolate chip cookies out 30 seconds early so they stay extra gooey.
Mine are not so gooey because we like them crispy but you have the choice to bake them as much or as little to make them your own and the exact texture you like.
How to make Subway cookies
These cookies are not hard to make at all. It is only a little mixing to do and ta-da!
- Preheat the oven
- Line two baking sheets with baking paper or parchment paper.
- Mix the butter with the brown and white sugars until well blended/ creamed.
- Stir in the vanilla extract and add the egg.
- Sift together the flour, baking powder, and salt and fold into the mixture. Add the chocolate chips.
- Place the cookies dough, covered with cling film, in the fridge for ½ -1 hour.
- Form balls and place 3 cm apart,
- Bake for 14-16 minutes or until just light brown around the edges. Baking the cookies for too long will make these hard.
- Cool on racks.
- Enjoy for teatime or breakfast with a cup of coffee or tea with friends or family over a nice chit-chat.
See more details about the method in the recipe card below.
Ingredients
- butter - use a nice organic or homemamde butter is a must for best flavour
- spelt flour but if you do not have this type, plain white flour will be as good
- light brown cane sugar is compulsory
- dark brown sugar, firmly packed - do not skip this either
- caster sugar - you can add more or less of this acording to your taste
- vanilla extract - use a good natural one if possible
- egg - as cold as possible - take straight out of fridge
- baking powder or soda bicarbonate will do too but baking powder is preferred
- some salt - unless your butter is salty in which case you will not need to add extra salt
- chocolate chips or crushed/ chopped chocolate - can use a mix of white/milk dark chocolate chips
Equipment needed
Glass bowls - one for the liquid mixture one for the dry one
Hand mixer - or a freestanding mixer
Spatula - to mix and remove the cookies at the end to place on a cooling rack
Cooling rack - a larger one or two smaller ones
Parchment paper - to line the baking tray
Baking tray - you can also use a sheet pan or the back of an oven tray
Can these be made gluten-free?
Yes, absolutely! Simply choose a gluten-free flour and there you have these as a totally gluten-free version.
Top Tips:
- Can I freeze them? - yes! It is best to freeze the dough in an airtight container - make individual balls, freeze and bake from frozen whenever needed;
- How to store them once baked? - once they're baked, cool them on cooling rack and store in a glass air tight jar on counter up to 4-5 days (they will never last that long, I do guarantee you) haha;
- Can I make them ahead? - these cookies can certainly be made ahead and frozen as suggested above or refrigerate the dough for up to 3 days. Make sure the cookie dough is stored in an aitight container which can be a plastic or a glass container.
- Serving Suggestion - serve with tea or coffee at breakfst or teatime. Smudge a little caramel sauce over if you fancy. Naughtyyyy, I know!
Other cookie recipes you might want to try :
- Pecan cookies with rye and barley flakes
- Superb rye flour and dry berries healthy cookies
- Gluten-free organic turmeric and ginger cookies
- Flaxseed, cacao and pecan nuts cookies
- Gorgeous Homemade Cake Pops Recipe
- Vegan chocolate chip cookies - by Baker by Nature
Subway Cookies Recipe
Ingredients
- 2½ cups flour I used spelt but white plain flour is good too
- 220 g butter (8oz)
- ½ cup light brown sugar
- ½ cup dark brown sugar Muscovado sugar
- ½ cup cane caster sugar or 1 cup if you wish to be a lot sweeter
- 1 egg regular size - not too large
- ½ pinch salt
- 1 tablespoon vanilla extract
- ¾ teaspoon baking powder
- 1½ cups chocolate chips any you have or a mix
Instructions
- Preheat the oven to 180˚C (350F) or 160˚C (320F) fan assisted.
- Line two baking sheets with baking paper or parchment paper.
- Mix the butter with the brown and white sugars until well blended/ creamed. Stir in the vanilla extract and add the egg.
- Sift together the flour, baking powder, and salt and fold into the mixture. Add the chocolate chips.
- Place the cookies dough, covered with cling film, in the fridge for ½ -1 hour.
- Form balls and place 3 cm apart, bake for 14-16 minutes or until just light brown around the edges.
Notes
- Baking the cookies for too long will make these hard. It is how we prefer them most of the time but, bake them for less if you like them gooey and soft on the inside.
- Don't forget to remove the cookies from the baking tray using a spatula and cool them on cooling racks!
- Enjoy these beauties at teatime or breakfast with a cup of coffee or tea with your friends or family over a nice chit-chat.
- Add no salt at all if your butter is salted butter but if it is not, don't forget the salt!
Katie says
These cookies taste just like the real thing, wow I am obsessed!
Gina Abernathy says
Wonderful, easy, and delicious recipe. Will be on my dessert list from now on.
Natalie says
Homemade cookies are always better than bought ones. I love your recipe, my kids enjoyed them, thanks!
May says
These are lovely and so much better than subway cookies
Ramona says
Thanks so much dear May.