Double Chocolate Subway Style Cookies! Recipe

Ingredients

• 1 cup Unsalted Butter (melted, cooled slightly)
• 1 cup Light Brown Sugar (packed)
• 0.5 cup Granulated Sugar (fine)
• 1 Large Egg (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 cups All-Purpose Flour (plain flour, sifted)
• 0.5 cup Unsweetened Cocoa Powder (Dutch‑processed optional)
• 1 tsp Baking Soda (bicarbonate of soda)
• 0.5 tsp Salt (fine sea salt)
• 2 tbsp Milk (whole milk, room temperature)
• 1 cup White Chocolate Chips (semi‑sweet)
• 1 cup Dark Chocolate Chips (60% cacao)

Instructions

1. Combine Wet Ingredients

   In a mixing bowl whisk together the melted butter, light brown sugar, and granulated sugar until a smooth paste forms.

   Time: PT2M

2. Add Egg and Vanilla

   Add the egg and vanilla extract to the butter‑sugar paste and whisk until the mixture is runny and smooth.

   Time: PT1M

3. Incorporate Dry Ingredients

   Sift the all‑purpose flour, cocoa powder, baking soda, and salt into the bowl. Fold gently with a spatula until just combined; do not overmix.

   Time: PT2M

4. Add Milk and Chocolate Chips

   Stir in the milk, then fold in the white and dark chocolate chips until evenly distributed.

   Time: PT1M

5. Chill the Dough

   Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up.

   Time: PT30M

6. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. Portion and Arrange Cookies

   Line the cookie sheet with parchment paper. Scoop the chilled dough with a 2‑tablespoon cookie scoop, spacing cookies about 2 inches apart.

   Time: PT5M

8. Bake

   Bake the cookies for 12 minutes, or until the edges are set and the centers look slightly soft.

   Time: PT12M

   Temperature: 350°F

9. Cool

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

   Time: PT10M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

22 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Coconut oil
• Instead of Light Brown Sugar: Dark brown sugar, Coconut sugar
• Instead of Granulated Sugar: Superfine sugar, Honey (reduce other liquids)
• Instead of Large Egg: Egg replacer, Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vanilla Extract: Almond extract
• Instead of All-Purpose Flour: Pastry flour, Gluten‑free flour blend
• Instead of Unsweetened Cocoa Powder: Natural cocoa powder
• Instead of Baking Soda: Baking powder (use 3 tsp)
• Instead of Salt: Kosher salt
• Instead of Milk: Almond milk, Soy milk
• Instead of White Chocolate Chips: White chocolate chunks, Chopped white chocolate bar
• Instead of Dark Chocolate Chips: Dark chocolate chunks, Chopped dark chocolate bar

Equipment Needed

• Mixing Bowl
• Whisk
• Fine Mesh Sieve
• Spatula
• Parchment Paper
• Cookie Sheet
• Oven
• Cooling Rack

Critical Steps — Do Not Skip

• Whisk butter and sugars until a smooth paste forms.
• Do not overmix after adding the flour mixture.
• Chill the dough for at least 30 minutes.
• Bake until edges are set but centers remain slightly soft.

Chef Tips from the Video

• For extra flavor, toast the cocoa powder briefly in a dry pan before adding.
• Swap half of the white chocolate chips for chopped white chocolate bark for a crunchy texture.
• Add a pinch of espresso powder to intensify the chocolate taste without adding coffee flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months; thaw at room temperature.

Room temperature: Keep in a sealed tin for up to 2 days.

Make-Ahead Tips

• The dough can be prepared up to 24 hours ahead and kept refrigerated.
• Baked cookies freeze well; reheat briefly in a 300°F oven for a fresh‑out‑of‑the‑oven texture.

Frequently Asked Questions