Copycat Subway Double Chocolate Chip Cookies

With two types of chocolate chips, these cookies look and taste just like Subway double chocolate chip cookies! Honestly, they are better!

You might also like our copycat Chick-fil-A cookies, 2-ingredient Thin Mint cookies, or the famous New York Times Jacques Torres chocolate chip cookies!

Watch our step by step video!

Perfectly chewy and full of rich chocolate flavor, these cookies rival any sold at your local Subway store! Make your own copycat version that is just as soft and chewy on day two.

COPYCAT SUBWAY Double CHOCOLATE CHIP COOKIES

Adding a cookie to your sandwich combo is an easy way to satisfy a sugar craving, but the cookies that Subway makes are frozen balls of cookie dough from Otis Spunkmeyer that are baked up and sold at sandwich shops. You can easily make a delicious version that tastes even better at home with my copycat recipes. These cookies have a rich chocolate flavor and are loaded with white chocolate chips and semisweet chocolate chips.

I have copycat versions of Subway’s chocolate chip cookies, and their white chocolate macadamia nut cookies, and today I’m sharing a recipe for their double chocolate chip cookies!

Best Baking Cocoa For Chocolate Cookies

Many chocolate cookie recipes require you to melt baker’s chocolate and mix it into the dough. Not these. My recipe uses baking cocoa which is inexpensive and easy to use—and they still have rich chocolate flavor. Why? I think it’s because I use two different kinds. You don’t have to do this, but after making these cookies many, many times I truly think it makes a difference. The cookie base is the same one that I use for these, these, and these. I don’t mess around with a good thing! To get the best flavor I highly recommend using a 50/50 mix of regular baking cocoa and Hershey’s special dark baking cocoa (or Dutch-process).

COPYCAT SUBWAY Double Chocolate COOKIE INGREDIENTS

• melted butter: I use salted butter, but you can use whatever you’d like.
• cocoa powder: I use a 50/50 mix of regular baking cocoa and Hershey’s Special Dark baking cocoa for rich flavor.
• brown sugar and white sugar: I used a combination of light brown sugar and white granulated sugar.
• eggs: for richness and texture.
• vanilla: Have you tried making your own vanilla extract? It’s easy to do and delicious to add to baked goods.
• salt and baking soda: for flavor, leavening, and texture.
• flour: I used all-purpose flour. You can also use bread flour if you’d like.
• chocolate chips: a 50/50 combination of white chocolate chips and semisweet chips.

INSTRUCTIONS

Step 1: Combine melted butter and cocoa powder. Stir until smooth.

Step 2: Mix brown sugar and white sugar with the butter/cocoa mixture.

Step 3: Add eggs and vanilla.

Step 4: Stir in salt, baking soda, and flour.

Step 5: Mix in chocolate chips.

Step 6: Chill dough for 30 minutes.

Step 7: Scoop dough onto cookie sheets. Press extra chocolate chips onto the top of each cookie dough ball, if desired.

Step 8: Bake at 350 degrees for 10 minutes. Let the cookies cool on the pan (you can transfer them to a cooling rack if you’d like).

Once the cookies have cooled completely I like wrapping them individually in plastic. It not only keeps them fresh but is also an easy way to package them for lunches and snacks.

Copycat Subway Double Chocolate Chip Cookie Recipe

Copycat Subway Double Chocolate Chip Cookies

With two types of chocolate chips, these cookies look and taste just like Subway double chocolate chip cookies! Honestly, they are better!

5 from 1 vote

Print Pin Rate

Prep Time: 1 hour hour

Cook Time: 10 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 30 cookies

Calories: 180kcal

Ingredients

• 1 cup butter melted
• 1/2 cup cocoa powder (I use a 50/50 blend of regular baking cocoa and dark baking cocoa)
• 1/2 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 cup flour
• 1 cup white chocolate chips
• 1 cup semisweet chocolate chips

Instructions

• Mix melted butter and cocoa powder together until smooth.
• Mix in sugars. Add eggs, one at a time, mixing with each addition. Add vanilla. 
• Add salt, baking soda and flour.
• Stir in chocolate chips.
• Cover the bowl with plastic and refrigerate for 30 minutes.
• Line baking sheets with parchment paper. Scoop dough using a medium cookie scoop. Press a few chocolate chips into the top of each cookie before baking.
• Bake at 350 degrees for 10 minutes. Let the cookies cool on the pan (you can transfer them to a cooling rack if you'd like).

Notes

• Do I need to chill the dough? You do not need to chill the dough for an extended period of time (4+ hours). However, the dough is sticky and wet and needs to chill for 30 minutes. Leave the un-scooped cookie dough in the refrigerator while the other cookies bake. Pull the bowl out of the refrigerator when ready to bake up another baking sheet of cookies so the cookie dough doesn’t warm up again.
• How do you store chewy chocolate chip cookies? I store these cookies the way that I store all of my cookies. In an airtight container or wrapped individually in plastic for single-size portions.
• What are the best baking sheets for baking cookies? I prefer to bake on light-colored baking sheets. If you use dark metal sheets you’ll need to watch closely to make sure that the cookies don’t brown too quickly.

Nutrition

Calories: 180kcal

A few More Notes

• Do I need to chill the dough? You do not need to chill the dough for an extended period of time (4+ hours). However, the dough is sticky and wet and needs to chill for 30 minutes. Leave the un-scooped cookie dough in the refrigerator while the other cookies bake. Pull the bowl out of the refrigerator when ready to bake up another baking sheet of cookies so the cookie dough doesn’t warm up again.
• How do you store chewy chocolate chip cookies? I store these cookies the way that I store all of my cookies. In an airtight container or wrapped individually in plastic for single-size portions.
• What are the best baking sheets for baking cookies? I prefer to bake on light-colored baking sheets. If you use dark metal sheets you’ll need to watch closely to make sure that the cookies don’t brown too quickly.