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Home » Double Chocolate Cookies

Subway Copycat Cookies Double Chocolate Chip

Modified: Apr 30, 2025 · Published: May 7, 2020 by Anna · This post may contain affiliate links · 25 Comments

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Yesterday I tried a new recipe for Subway Copycat Cookies.  It was from Subway UK/Ireland who put it on their Facebook page with a video showing how to make it.  This particular Subway cookie recipe mimics their Double Chocolate Chip Cookies, a flavor I wasn't very familiar with because when I go to Subway I buy their Chocolate Chip or White Chip Macadamia.  So before baking the copycats I picked up an actual Subway Double Chocolate Chip Cookie for comparison.  The cookie in the photo below is the actual Subway cookie.

Subway Copycat Cookies recipe clone

And the cookie below on the left is the copycat made with a clone Subway Double Chocolate Chip Cookies recipe.  So yes!  The two cookies are pretty close.

Subway Copycat Cookies

What Makes Subway Cookies So Good?

The flavor of the copycat is dead-on, and the texture is similar but not identical.  The Subway cookie is flatter, denser and has what I call a "bend-y" texture where if you hold it by its edge, it will slowly bend and break -- and that's hours after baking.  I think the texture is what makes Subway cookies so good. Usually homemade cookies have this texture right out of the oven, but eventually firm up.  Texture differences aside, the cookies are still alike with the Subway Copycat Cookies tasting fresher.

Mix Dough by Hand

One last note:  The Subway directions are very specific about how you should mix.  They suggest using a wooden spoon and creaming by hand, which is pretty simple since this is a relatively small batch recipe.  If you ignore that and use a mixer, you'll get beautifully rounded cookies (below left) that are lighter and have crispy edges.  But since the point is to get the soft, flat, almost bendable cookies, it's better to just mix by hand.

Double Chocolate Chip Cookies Subway Copycat

Update: New photo with chilled dough. For flat cookies, remove pan from oven after 11 minutes. Bang gently on counter to deflate, then bake another 30 seconds to 1 minutes.

Double Chocolate Chip Subway Cookie Recipe Copycat

Now if only I could clone the Subway Caramel Apple Cookie. Oh my goodness! I bought one the other day and was surprised at how good it was. Whatever flavoring they use for the apple and caramel is delicious.

Gluten-Free Subway Cookie Recipe Copycat

Another update! I finally got around to testing these with a gluten-free 1:1 flour blend, specifically, Thomas Keller's Cup4Cup. It worked perfectly, though I did find it helpful to reduce the heat to 325 degrees F and add 10 more grams of flour. I will add a note to the recipe card.

Baking Soda Amounts

I recently checked Facebook and noticed the amount of baking soda had been reduced to ½ teaspoon. I've tested the recipe with both amounts -- ½ teaspoon and 1 ½ teaspoon. The version with 1 ½ teaspoons baking soda spreads a little more, but the versions with ½ teaspoon taste better. I recommend starting with ½ teaspoon and if you find your cookies aren't spreading enough, increase to 1 ½ teaspoons.

Subway Copycat Cookies

Some More Fun Copycats

  • Double Chocolate Cookies
  • Starbucks Banana Bread Copycat
  • Small Batch Cranberry Bliss Bars Copycats
  • Double Chocolate Cookie Cake
  • Double Chocolate White Chip Cookies

Recipe

Subway Copycat Cookies Recipe

Subway Copycat Cookies

Anna
Double Chocolate Cookies that are supposed to be like the ones from Subway.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Dessert
Cuisine American
Servings 16 people

Ingredients
 

  • 125 g salted butter softened (9 tablespoons)
  • 100 g light brown sugar ½ cup
  • 75 g granulated sugar ¼ cup plus 2 tablespoons
  • 1 tsp vanilla extract
  • 1 medium or large egg 45 grams beaten egg (can use up to 52 grams)
  • 150 g all-purpose flour (or a gluten-free 1:1 blend) 1 cup plus about 2 tablespoons
  • 40 g cocoa powder, Dutch**
  • ½ teaspoons baking soda
  • ¼ teaspoon of salt optional – definitely use if butter is unsalted
  • 100 g white chocolate chips or chopped white chocolate
  • 200 g milk chocolate chips or chopped chocolate

Instructions
 

  • Preheat the oven to 175°C (or 350 degrees F). Line 2 large baking trays with baking parchment.
  • In a large bowl, combine the butter and sugars. Using a wooden spoon, cream the mixture until light and fluffy, for about 3 minutes.
  • Lightly beat the egg and vanilla together in a small bowl or custard cup. Add to the butter mixture a little at a time, stirring until well combined. If you are using large eggs, don't blend the vanilla with the egg. Add the vanilla straight to the batter and only use 42 to 45 grams of the egg.
  • Mix together the flour, cocoa powder, baking soda and salt until very well combined and there are no lumps. If necessary, sift. Add to the butter mixture and stir to make a soft dough. Stir in all the chips (or chunks)
  • Using an ice cream scoop or cookie scoop or spoon, divide the mixture into 16 balls. Subway cookies weigh 1.6 oz, so you may want to weigh. Roll into balls and place onto the lined baking trays, spaced at least 2 ½ inches apart.
  • Bake for 10-12 minutes until well spread and just set on the surface. The cookies will still be quite soft, but will firm up as they cool. Leave on the tray for 5 minutes, then carefully transfer to a cooling rack to cool completely. Store cookies in an airtight container for up to 7 days.

Notes

Dutch Cocoa Powder: For the cocoa powder, I've been testing with Dutch.  Natural should work too, but it may affect how the cookies rise, as it is acidic.
Baking Soda: The original version had 1 ½ teaspoons of baking soda and worked well with Dutch process cocoa powder. They put out another version that calls for ½ teaspoon of baking soda which also works.  I recommend going with the ½ teaspoon version, and if for some reason the cookies don't work for you, you can increase it.
Keyword Subway
Tried this recipe?Let us know how it was!

More Double Chocolate Cookies Archives on Cookie Madness

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    Jewel Turtle Cookies Copycat Recipe
  • Chocolate Marshmallow Black Cocoa Cookies recipe using Modern Mountain black cocoa powder.
    Black Cocoa Powder Marshmallow Cookies
  • Cocoa Almond Cookies
    Simple Almond Flour Cocoa Cookies
  • Soft Brownie Cookies
    Big Soft Chocolate Brownie Cookies

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  1. Anna says

    November 02, 2024 at 7:56 am

    These are also really good. Just ignore the part about the Mexican vanilla. You can mix everything together with a wooden spoon -- no mixer required. https://www.cookiemadness.net/2014/05/18/dense-and-chewy-mexican-vanilla-chocolate-chip-cookies/

  2. Anna says

    October 31, 2024 at 9:33 am

    Katie, I wish it was as easy as taking out the cocoa powder. For good chocolate chip cookies, you're better off going with a completely different recipe. The ones I've tried that come closest to Subway have special baking margarine or a combo of butter and shortening. The all-butter ones have odd amounts of egg or egg yolk and different mixing techniques. If you just want a straight up good, chewy, chocolate chip cookie recipe, here are a few I've been loving lately.

    https://www.cookiemadness.net/2023/10/20/donna-kelces-chocolate-chip-cookies/
    https://www.cookiemadness.net/2022/10/20/wegmans-chocolate-chip-cookies-copycat/
    https://www.cookiemadness.net/2024/10/26/double-malt-chocolate-chip-cookies/

    This is an older one that is kinda/sorta like Subway, but mileage will vary due to different brands, ovens, fats, etc. But these have that chewy texture.

    https://www.cookiemadness.net/2008/07/15/another-one-bowl-cookie/

  3. Katie Murphy says

    October 31, 2024 at 8:49 am

    5 stars
    I loved these. If I want to make the white chocolate chip/nut cookies instead, do I need to change the recipe at all or just omit the cocoa powder?
    Thanks ☺️

  4. Barbara Schmieg says

    September 25, 2024 at 4:57 pm

    5 stars
    I just finished making this amazing subway cookies. They are amazing!! They were just like the real deal,but warm and delicious right out of my oven!
    I will definitely mark this as one of my favorites of all time.
    Thank you Anna for the recipe. I’ll be trying many more.

  5. Anna says

    July 17, 2024 at 6:37 am

    Thanks for the review! I forget to use milk chocolate chips sometimes too. They add a different flavor, but the semisweet or just as good.

  6. AgentLiz says

    July 16, 2024 at 7:12 pm

    5 stars
    I made these cookies this evening, I got a lot of attention from the kids and the husband while I was making them, so I appreciate that! Everyone loved the cookies! I used 1/2 tsp of salt in the recipe then some on top of each cookie, they were not too salty at all said everyone who tried them. these were my favorite in college a long time ago. Thanks for figuring this one out! I used semi sweet chips because I didn't read lol just assumed. these humans love semi I'm a milk chocolate fan so I will get them for the next batch!

  7. Anna says

    June 28, 2024 at 7:23 am

    Hi Eve,
    I'm always looking for ways to replace egg too, but so far I haven't found anything that is just as good. I usually use 2 tablespoons of beaten egg, then keep what's left in a little custard cup and use the second half of the egg for another half batch of a different cookie. I've also used it as a dog treat. Just throw it in the skillet, fry it and cut it into bits. Now to answer your question! Some things that should also work are 2 tablespoons of aquafaba (garbanzo bean liquid). Whisk it really well and add 24 grams. Unsweetened applesauce works in a pinch, but the cookies will spread more. And there's always the good old flax/water egg mixture. You can also try one of the commercial egg replacer powders.

  8. Eve says

    June 28, 2024 at 12:17 am

    I absolutely love this recipe but I’m wondering, is there anything I can use to replace the egg? I have only make half of a quarter of the recipe since I’m the only one who eats them and only using 1/2 an egg can be a bit annoying nonetheless I love this recipe and would really appreciate any alternatives or tips 🙂

  9. Anna says

    February 25, 2024 at 12:27 pm

    Adding that bit of oil was a good call! It can make the edges a tad bit crunchier. Thank you so much for sharing all those fun changes.

  10. Pinkle says

    February 25, 2024 at 12:19 pm

    5 stars
    I made this cookie dough yesterday and they've turned out great. I do want to note that I changed it a little bit to suit my preferences. I followed the ingredients list and added molasses, half an half brown and light brown sugar, and added some oil with the butter. I also added somppermint essence with dark chocolate to make an after eight version. This caused the dough to need more flour so I carefully added as much until I noticed the dough was fluffing up and being moist buted not too dry. Left it overnight and started today with a test batch. I made two big balls and two medium sized balls, two of them I flattened and two I kept shaped. Note these are cool and refrigerated so scooping is hard but just put some elbow grease in there! So far the unflattened cookies look the most appealing but the flattened ones look more even. However the balls WIN! they turned chewy and wonderful. I would recommend to use a Big scoop and save a few chocolate chips to put on top of the cookie to make them look nicer. Well done on this recipe, I definitely will try to follow directions precisely next time (sorry XD) But I'd say these are this recipe is AMAZING!!

  11. Sarah says

    September 17, 2023 at 6:39 pm

    5 stars
    Really delicious. It's as close as you can probably get in a home kitchen to the Subway Double Chocolate cookie. The optional salt is definitely required, at least for my taste buds. Would totally make again!

  12. Nobody says

    August 31, 2023 at 1:07 am

    5 stars
    This recipe was delicious, I couldn’t tell the difference! Also works well with nuts along with the choc chips

  13. Anna says

    August 26, 2023 at 6:33 am

    Thank you for trying the recipe, Laura!

  14. Laura says

    August 25, 2023 at 11:36 pm

    5 stars
    Just made these and they taste so good and the texture is perfect! Great recipe!

  15. Anna says

    June 05, 2023 at 12:52 pm

    Made a batch today and had to use a little bread flour in place of all-purpose because I ran out. The bread flour made the dough dryer and the cookies came out even thicker and crumblier. Still good, just thicker than with AP. But it's an example of how changing little things can change the outcome.

  16. Anna says

    June 04, 2023 at 7:36 pm

    I've made these a million times. She probably mis-measured something. Usually spreading means too much sugar and not enough flour or mismeasuring the baking soda. Sometimes cookies spread due to greasing cookie sheets or using nonstick spray, but that wouldn't cause them to spread all over the pan. If you want me to troubleshoot, let me know what brands of ingredients you used, if you live in the USA or another country (sometimes flours vary) or more info. It's a pretty straightforward recipe, so she may have just goofed up. It happens. Oh, another thought -- it could have been something with the cocoa powder. Did she use the kind meant for drinking? Was her butter actual butter or was it a spread like margarine? A tub spread could cause that. So many variables. I'd love to help your daughter figure out the problem, so just have her leave me a comment here and we can figure it out.

  17. Mama bear says

    June 04, 2023 at 6:38 pm

    I am not the baker but my 12 yr old daughter tried to make these and they completely ran off the pan. Any tips would be awesome , i told her to try again maybe y’all can help me understand what happened. They smelled amazing the dough tasted good .

  18. Kelly says

    December 25, 2022 at 7:15 pm

    5 stars
    Bravo! Thank you so much—yum!

  19. Anfisa says

    October 20, 2022 at 8:36 am

    Just WOW! I didn’t expect it work, because I’ve been looking for perfect cookies forever! But those are AMAZNG
    many thanks! <3

  20. Anna says

    June 12, 2021 at 5:50 am

    Yes, definitely! It freezes well. I always shape the dough into rounds before freezing.

  21. Madiha says

    June 11, 2021 at 10:43 am

    Are you able to freeze the cookie dough?

  22. Anna says

    May 08, 2020 at 6:37 am

    Hi Kate,
    Sadly, I haven't had any luck getting that texture with molasses. I do have a good chocolate chip cookie with molasses, though!
    https://www.cookiemadness.net/2013/05/07/jumbo-chocolate-chip-cookies-with-a-secret-ingredient-okay-its-molasses/
    It could be something in their palm oil/butter blend or some preservative that's covered under "natural flavors", Grocery store bakery cookies and other mass produced cookies also have this texture. It makes it so the cookies have a fresh baked texture hours after baking. Whatever they use also adds a chewy almost sticky quality. It's not a huge deal, just a weird little textural thing that has become my white whale. The homemade ones always taste better.

    That said, I think adding a teaspoon of molasses could add a pleasant hint of flavor and might help the chew a tiny bit. It just won't give the cookies that dense, bending quality I'm talking about.

  23. kate says

    May 08, 2020 at 3:58 am

    I noticed that all of Subway's cookie ingredients contain molasses. I wonder how adding 1-3 teaspoons of either molasses or milder corn syrup would affect the "bendiness" of the final product, since the higher fructose content's hygroscopic tendencies can help draw more water into the dough, therefore keeping them chewier for longer.

  24. Anna says

    May 07, 2020 at 11:24 am

    Sue, they are surprisingly good! You can also make them with white chunks, but since Subway uses white chips I went with those.

  25. Sue says

    May 07, 2020 at 9:19 am

    Thanks for trying and sharing these. They look and sound delicious. White chocolate chips need to go on the grocery list!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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