To create this recipe, I picked up a couple of cookies from my local Subway to use as a reference. Like many restaurant chains, Subway bakes frozen cookie dough supplied by a commercial bakery, so the exact recipe isn't publicly available. After studying the ingredient list and baking four test batches, I finally landed on a copycat version that tastes remarkably close to the original. I think it's chef's kiss!

Why I Like This Recipe

• They taste just like Subway cookies. After comparing multiple batches side-by-side with fresh cookies from Subway, I finally landed on a recipe with the same soft, chewy texture.
• Perfectly chewy for days. The combination of corn syrup, brown sugar, and a little oil keeps these cookies soft long after they've cooled.
• Loaded with chocolate chips. Every bite has plenty of melty chocolate, just like the bakery-style cookies sold at Subway.
• Easy to make at home. No special equipment or hard-to-find ingredients are required.
• Great for freezing. Bake a batch now and freeze extras for fresh cookies whenever the craving hits.

What People Are Saying

I love this recipe!---Ali

Thanks! Going to be stocking the freezer this weekend! Have to say the first time making these I was a bit skeptical about molasses, but these are so good...thanks for sharing your recipe 🙂---Doris

Craving More Subway Cookies?

If this recipe is one of your Subway favorites, be sure to explore my full collection of Copycat Subway Cookie Recipes. You'll find homemade versions of Subway's famous Chocolate Chip, White Chocolate Macadamia Nut, and Double Chocolate cookies, along with soft bakery-style Peanut Butter and Oatmeal cookies that are excellent Subway-inspired dupes. Whether you're baking for a party, lunchboxes, or just satisfying a cookie craving, you'll find plenty of soft, chewy bakery-style cookies to enjoy.

What Makes Subway Chocolate Chip Cookies So Chewy?

I know I am going to get comments about using corn syrup, but if you want a super-chewy cookie, it will give you that. This recipe calls for ¼ cup (⅓ teaspoon per cookie---so hardly any). I didn't use it for my first two batches, and my 18-year-old son, who was my designated taste-tester, said that the cookies tasted good but were not as sweet or as chewy as the Subway cookie that he had in front of him. I knew that a small amount of corn syrup would do the trick because I've used it before to make chewy cookies. Another technique that I use to create a chewy cookie is to slam the baking sheet against the counter during and after baking. This causes the cookies to deflate slightly, creating a soft center.

Tips & Tricks

• Chill the dough before baking. Even just 30–60 minutes in the refrigerator helps control spreading and creates thicker, chewier cookies.
• Leave the unscooped cookie dough in the refrigerator while the other cookies bake. Pull the bowl out of the refrigerator when ready to bake another sheet of cookies so the dough doesn't warm up again.
• Use a cookie scoop. A 2-tablespoon cookie scoop ensures every cookie is the same size so they bake evenly.
• Bake on light-colored baking sheets for best results. If you use dark metal sheets, you'll need to watch closely to make sure that the cookies don't brown too quickly.
• For perfectly round cookies, gently swirl a large round cookie cutter around each cookie immediately after they come out of the oven.
• Soft cookies: Cookies will start out crispy around the edges, but soften significantly as they sit.
• Store in an airtight container once completely cooled. The cookies stay soft for several days and are even chewier the next day.
• Freeze extra dough balls so you can bake just a few cookies whenever a craving hits. Bake from frozen, adding 1–2 minutes to the baking time.

Ingredients

• Butter: I always bake with salted butter, but you can use unsalted butter if you'd like.
• Oil: I used vegetable oil, but canola can be used as well.
• Sugar: I used a combination of light brown sugar and white granulated sugar.
• Eggs: for richness and texture.
• Vanilla extract: Have you tried making your own vanilla extract? It's easy to do and delicious to add to baked goods.
• Molasses: Just a little for a boost of flavor.
• Corn Syrup: Creates a chewier cookie.
• Salt and Baking Soda: For leavening.
• Flour: I used all-purpose flour. You can also use bread flour if you'd like.
• Chocolate Chips: The Subway cookie nutritional info says that they use semisweet chocolate chips so that is what I used. You can use milk chocolate chips or dark chocolate chips if you'd like.

See the recipe card for full information on ingredients and quantities.

How To Make Subway Chocolate Chip Cookies

Step 1: Cream butter and sugars together until mixed. Add oil and mix thoroughly. Beat in eggs, vanilla extract, molasses, and corn syrup.

Step 2: Add salt and baking soda. Mix in flour until dough forms. Mix in chocolate chips. Cover bowl and chill for 1-2 hours.

Step 3: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop dough using a medium (2-tablespoon-size) cookie scoop or roll into balls, 6-8 cookies per sheet.

Step 4: Bake cookies for 6 minutes, then remove them from the oven (cookies will look raw) and bang the baking sheet against the counter 2 times.

Step 5: Bake for an additional 4-5 minutes, until the tops are golden.Remove the cookies from the oven and bang the baking sheet against the counter 1 more time.

Step 6: Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack. Cookies will soften as they cool, even more so on day two.

Frequently Asked Questions

More Famous Chocolate Chip Cookie Recipes

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