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, or the famous New York Times Jacques Torres chocolate chip cookies! Make sure to also check out the viral Martha Stewart fired me 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.
I have copycat versions of Subway's chocolate chip cookies, and their white chocolate macadamia nut cookies. Today I'm sharing a recipe for their double chocolate chip cookies! Rich, chocolate cookies loaded with white chocolate chips and semisweet chips.
Why I Like This Recipe
Basic Ingredients. These cookies have rich chocolate flavor without needing to melt chocolate baking bars. 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).
Quick chill time. Because they are made with melted butter, a short chill time is required, but don't worry! These cookies don't need to chill for a few hours; a quick 30-minute rest in the refrigerator is all they need to achieve the perfect texture.
What Others Are Saying
This cookie recipe is soooo good---Mo
Recipe 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.
- Chocolate chips: a 50/50 combination of white chocolate chips and semisweet chips.
See the recipe card for full information on ingredients and quantities.
How to Make Copycat Subway Double Chocolate Chip Cookies
Step 1: Combine melted butter and cocoa powder. Stir until smooth.
Step 2: Mix brown sugar and white sugar with the butter/cocoa mixture. Add eggs and vanilla.
Step 3: Stir in salt, baking soda, and flour. Mix in chocolate chips.
Step 4: Chill dough for 30 minutes. Scoop dough onto cookie sheets. Press extra chocolate chips onto the top of each cookie dough ball, if desired.
Step 5: 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).
Storage Tip
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.
Subway Cookie FAQs
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.
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.
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.
More Copycat Recipes to Make
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Copycat Subway Double Chocolate Chip Cookies
Ingredients
- 1 cup butter melted
- ½ cup cocoa powder (I use a 50/50 blend of regular baking cocoa and dark baking cocoa)
- ½ cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ 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
- 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.
Brandy says
This is a great base recipe to customize for so many different cookies! I like them better than Subway cookies.
K says
Hello!
I noticed in your these, these, and these recipes that you use 2 1/2 cups of flour vs the 2 c listed on this Subway recipe. Is this accurate?
Also, in the photo, you show semi sweet chips as regular size and mini. Do you recommend using both?
Thanks in advance for the clarification,
K
Brandy says
Hi! 2 cups of flour this recipe is accurate and you can use whatever chocolate chips you’d like. I had partial bags of mini and regular so I used a combination.
MO says
This cookie is soooo good
Brandy says
I’m glad you liked them!!