Better Than Subway Cookies

Ingredients

• 1 cup Unsalted Butter (melted)
• 1 cup Light Brown Sugar (packed)
• 0.5 cup Granulated Sugar
• 1 Large Egg (room temperature)
• 2 tsp Vanilla Extract
• 2.25 cups All-Purpose Flour (sifted)
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 2 cups Chocolate Chips (semi‑sweet)

Instructions

1. Melt the butter

   Place the butter in a microwave‑safe bowl and melt in 30‑second intervals, stirring until fully liquid.

   Time: PT2M

2. Combine sugars with butter

   Add the light brown sugar and granulated sugar to the melted butter. Stir with a whisk until a smooth paste forms.

   Time: PT3M

3. Add egg and vanilla

   Crack the egg into the bowl, add vanilla extract, and whisk until the mixture is thick, glossy, and smooth.

   Time: PT2M

4. Sift dry ingredients

   In a separate bowl, sift together the all‑purpose flour, baking soda, and salt.

   Time: PT2M

5. Fold dry into wet

   Gradually fold the sifted dry mixture into the butter‑sugar mixture using a spatula until just combined. Do not over‑mix.

   Time: PT3M

6. Add chocolate chips

   Stir in the chocolate chips by folding them evenly throughout the dough.

   Time: PT2M

7. Chill the dough

   Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

   Time: PT30M

8. Preheat oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

9. Portion the dough

   Line the baking sheet with parchment paper. Scoop about 2 tablespoons (≈30 g) of dough and place on the sheet, spacing 2 inches apart.

   Time: PT5M

10. Bake the cookies

    Bake for 12 minutes, or until the edges are lightly golden and the centers look set.

    Time: PT12M

    Temperature: 350°F

11. Cool and serve

    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Light Brown Sugar: Dark brown sugar, Turbinado sugar
• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Large Egg: Egg substitute (e.g., flax egg)
• Instead of Vanilla Extract: Maple extract, Almond extract (use less)
• Instead of All-Purpose Flour: Gluten‑free flour blend, Whole wheat flour (reduces spread)
• Instead of Baking Soda: Baking powder (use 3 tsp)
• Instead of Salt: Sea salt, Kosher salt (adjust amount)
• Instead of Chocolate Chips: Chopped dark chocolate, White chocolate chips

Equipment Needed

• Mixing Bowl
• Whisk or Hand Mixer
• Sieve (Fine Mesh)
• Spatula
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Melt butter without browning
• Mix until the batter is thick and smooth
• Refrigerate dough for at least 30 minutes
• Do not over‑mix after adding flour
• Bake until edges are golden but centers are still soft

Chef Tips from the Video

• Use melted butter instead of softened for a denser, chewier crumb.
• Room‑temperature egg helps emulsify the batter.
• For extra flavor, add a pinch of espresso powder or cinnamon.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months; reheat briefly in the oven.

Room temperature: Can be kept at room temperature in a sealed tin for 2‑3 days.

Make-Ahead Tips

• The dough can be portioned and frozen raw; bake directly from frozen, adding 2‑3 extra minutes.
• Cookies keep well in an airtight container; re‑warm briefly for a fresh‑out‑of‑the‑oven feel.