My last attempt to make Subway-style chocolate chip cookies went OK but not super great. As a result, foodie friend Jane sent me an outline for her version. She has been baking them for 12 years and says none compare to this one. You know what? I totally agree!
You need 1 cup of margarine for this recipe. I happened to have PC’s Blue Menu Celeb Omega 3 Margarine so that is what I used. Make sure to level off the margarine! I did that after I took the photograph.
Cream 1 cup of packed brown sugar and…
… 2/3 cup white sugar into the margarine. I like this because it is so soft, I could easily do so by hand.
Add 2 eggs, one at a time, making sure they are well incorporated first.
Add 1 tsp of vanilla.
Whisk together 2 1/2 cup flour, 1 tsp baking soda and a nice pinch of salt.
Add to the cookie batter.
Fold in 1 1/2 to 2 cups of chips. I eyeballed it but Reg said they needed more, LOL.
I used a mini scoop to divvy out the dough into around 1 tbsp balls of dough.
I gave each cookie around 1 1/2″ to 2″ space in between on a parchment-lined baking sheet.
I baked in a 325F oven for 9-10 minutes. They were golden on the bottom but still very soft. I immediately used a spatula to carefully move them to a cooling rack.
Foodie Results
Perfection! Absolute perfection! OK well maybe they could use more chocolate chips but that was my fault.
So soft, melt-in-your-mouth fabulous! Just like Subway’s chocolate chip cookies. This recipe makes a lot so I asked Reg if he wanted to take some to work and share and he said, nooooooooooo way! I do not really blame him, these are so delicious they are hard to give away.
They truly were the best cookies I have made in a long, long time and they are going in my special “cookies” folder. There are only three recipes that have made it in there and this will be one of them.
Thank you Jane! These were perfection and I look forward to trying your White Chocolate & Macadamian Nut cookies very soon too.
I give these cookies five out of five wooden spoons and a big, big foodie hug.
Guess what I’m making today? I had a major craving for chocolate chip cookies so I’m going to give these a try. I’ll let you know how they turn out. A 5/5 wooden spoons, I’m super impressed and super curious now.
Oh forgot to say, gorgeous cookie photos too, my heavens I swear I could smell them, they look so good through my screen 🙂
Hi Suzie – thanks for posting this – I don’t comment much but I read every post and love them! Thanks also for the coffee maker review.
Question about the cookies – I never use soft margerine in baking, is that maybe the secret these cookies or was that just what you had on hand?
In the past I was on a quest for a recipe to produce firm but chewy cookies, not crisp.
Thanks again Suzie – if you reply and I don’t respond right away it is because I am moving tomorrow! 🙂
Janet
Suzie, I’m so excited that you shared this recipe. Isn’t it bizarre how well margarine works in some recipes?
Am pinning and filing this to make soon!
Ava, hope you and the family love them as much as we did! Yes, let us know. 🙂 Oh thank you, it’s challenging to make interesting cookie photos so I appreciate that so much. 🙂 These were extra special and I wanted them to look that way too!
Janet, thank you for commenting! And for the feedback, you are a sweetie.
I never use margarine either but I had it because I got it from PC and it was in the recipe so I thought it was a perfect tester for the product. I am wondering now if that is the secret to those cookies, the margarine?! I’m not a huge fan of crisp cookies either. Oh wow, good luck with the move!!!
Lynsday, it is bizarre how perfect margarine worked in this case. Almost all baking books so no to margarine. I hope you like them Lyndsay! Such a treat.
Hi Suzie.
Thx for posting your friends recipe. I’m making as we speak oat & raisin cookies. Our dough recipes are very similar. The secret is in the two types of sugar. I also use a lower temp than the traditional 350. I will make your choc chip after I’ve finished these.
Oooh!!! Thank you for your secret regarding sugar and I agree, lower temperatures can sometimes really pay off. I hope you enjoyed this recipe!
That dough looks amazing. I don’t know how you got any of them to the actual oven. Cookie dough is my weakness. good job on getting them on food gawker. I know just how hard that is 🙂
cookies look soft and delicious
Oh I would like to have one.. They really look like perfect cookies!
Hello!! I made your cookies today and they did not bake up flat like yours in the picture. I followed the recipe exactly. Don’t know what happened. Maybe the dough balls were too big??
We made these cookies on the weekend and we absolutely adored them, they were perfect in texture, chewiness, softness and with 2 cups of chips, super chocolately. We’ll definitely make them again. Using a small scoop I was able to get exactly 4 dozen, and we have very few left.
I know a lot of purists are not thrilled with using margarine for baking, but it really works with this recipe. Both in flavour and texture. As much as I love baking with butter, I think it’s ok to switch it up once in awhile, as always moderation is key. And I’m not afraid of using shortening now and then either.
Thanks Andrea and yes, it’s true, foodgawker is tough to get on! Norma, sorry to hear yours didn’t flatten out. They may have needed to stay in the oven longer. Were they bumpy in the middle?
Ava, I am thrilled! Oh that makes me happy. Phew! It’s true, for some reason margarine really works for this recipe. I like feeling less guilty about cholesterol when Reg is eating so many. I use shortening too, especially for pies. It’s fun to be a fearless foodie!
These are my ALL TIME favorite chocolate chip cookies, EVER! I’ve made them 3 times in the last month and found that using margarine makes all the difference. I also love that they are baked at 325, i think that gives them the perfect texture! I LOVE them!!! After years of searching this is finally the BEST recipe I have ever found 🙂 Thank you!
Joshua/Kristen, I am so very THRILLED to hear you fell in love with these cookies as much as I did. Yes, the lower temperature and using margarine seem to create foodie magic, don’t they? You are so welcome!!! 🙂 You made my day.
hi,im fascinated by ur cookies and i just wanted to ask..what does ‘cream 1 cup of brown sugar packed’ as u said in the recipe means?is it butter n brown sugar mixed together?i dont really get it..well, since i a newby towards baking..tqvm
Zooom_bozo, it just means that you have to pack the brown sugar into the measuring up to make sure you have the right quantity. Notice in the photo of the brown sugar it looks compressed? That’s how you know you have measured it correctly. Enjoy! And thanks for the question. I am happy to help.
What kind of chocolate chips do you recommend?
I use milk chocolate!
What kind of chocolate chips do you recommend?
Alison, normally I would say just use what you have but the best chocolate chips you can find for this recipe is what I would recommend. I would personally use my PC Decadent Chocolate Chip Cookies Chocolate Chips. Enjoy!
I just made them recently..sadly,my cookies didn’t turn out like yours..somehow mine’s uglier..yours is perfect..I don’t know wht went wrong but it just didn’t turn out pretty and ‘subway’ like cookies..
I just wanna ask..does the flour need to be sifted through first?And can I use regular margerin instead of the one tht ur using?im gonna give this cookies another try but it’s kinda hard to get an accurate temp of 325 F since my oven is in Celsius…
Zooom_bobo, maybe because it is summer time the margarine was really soft. Perhaps if you chilled the dough for a bit before making the cookies, that would help?
Whisking these days is how most people sift flour now but you could always sieve, if you prefer. Sure, use your own margarine. How did they look “ugly” exactly? Did they spread out too much? Were they lumpy?
They browned evenly..They were golden at the bottom..but so as the top..they didn’t taste like ‘subway’s’ cookies..and ur right..I did use softened margarine-at room temp to make it easier for me to measure it more accurately-..how long do I need to refrigerate the cookie dough?And I use granulated sugar..not refined sugar as tht was wht I had in my kitchen..perhaps tht could be the problem?
You could try refrigerating for an hour, that’s pretty typical of most cookies. I usually use granulated sugar too, don’t worry about the refined sugar.
The people that had success seem to be using the same margarine I am using. You could always try doing half a cup of butter and half a cup of shortening instead of using the margarine?
Baking is different everywhere thanks to issues of humidity, temperature and altitude. A lot of it is just trying something to see what works and what doesn’t
I’m so sorry you’re having a frustrating time. The first chocolate chip cookies I had total success making were these ones. Make sure to try them with shortening!
Thanks for ur help..I’m gonna give it another try and hopefully this time it’ll work..2 bad i can’t find the same type of margarine u used for ur cookies here..if I don’t have any shortening can I just use I cup of butter or palm out as a substitute?and regular butter would work right?not unsalted butter?again thanks for ur help..
As in 1/2 cup of butter and 1/2 cup of palm oil or margarine?
Of course you can always try one cup of butter. I do find that the more butter you use though, the higher chances of the cookies burning so keep an eye out. Not sure what 1/2 cup butter and 1/2 cup margarine would result in but that may prevent scorching. Shortening rarely burns which is why I mentioned it.
Hi! Stumbled across this recipe, tried it out, and now eating them! I also wrote a quick blog post, please check it out!
http://swirlyy.blogspot.com.au/2012/09/chip-chip-cookies.html
Also please check out my new blog,
thesplan.wordpress.com
Thanks for the delicious recipe!
Sounded like your was a hit S, thanks for the link back in the post!
Hi there,
I wanted to leave a comment about these cookies. I JUST made them and I can’t tell you hoe perfect they are! It’s the recipe I’ve been scowring the Internet for! I wanted flat, soft yet a touch crispy chocolate chip cookies and these are it!
Lovely recipe and delicious taste!
Thank-you for this 🙂
Melissa
Melissa, thank you so much for trying out the recipe, I am thrilled you loved the cookies as much as we did. So good, aren’t they?! Love this kind of feedback, thank you!
You weren’t kidding when you said they were super soft I never want to wait for cookies (who does) and mine about fell apart but they are super good, mine did a weird thing where all the chips fell to the bottom (maybe cause I refrigrated them beforehand? But no complaints!
You weren’t kidding when you said they were super soft I never want to wait for cookies (who does) and mine about fell apart but they are super good, mine did a weird thing where all the chips fell to the bottom (maybe cause I refrigrated them beforehand? But no complaints!
Yes, super soft! I think some of mine may have fallen apart too, no biggie. Madison, if you put it in the fridge again, next time just give it a stir first before making the cookies. So glad you like them and thanks for commenting! I love hearing how things turn out.
This recipe is amazing. Threw out my own recipe! Thanks for sharing, can’t wait to give these out in class tommorow!
These cookies are amazing! I had to use butter because I didn’t have margarine but they turned out great. Made all 4 dozen and they were gone within 48 hours. Wow!! Great recipe, thanks for sharing! <3
Yay! So glad everyone loves them so much and they really are a treat to share. mmbcgn, good to know the recipe works with butter too. You are most welcome! My pleasure.
What kind of flour did u use?? Ur cookies looks amazing!!
Just unbleached all purpose flour. Thank you so much! They are as delicious as they look which is hard to believe.
Hi! I just made these for the first time and they are wonderful! This will be my go-to chocolate chip cookie recipe from now on. I made a couple small changes to the ingredients, but only because I didn’t have enough of the right ones. I used shortening (butter flavored) instead of margarine, and had to use 1.5 cups of cake flour since I only had 1 cup of all purpose. I think the cake flour made them even softer! Baked for 8.5 mins. Delicious!
Hi! Is it normal for the cookies to feel soft when out of the oven ? The middle of my cookies still feels abit spongy do j have to bake it longer?
Fascinating idea about cake flour Heather, I will have to try that.
UK, yes they are very soft when they come out so let them cool on the baking sheet for a while and finish cooking. Unless they’re really liquidy, then bake a little longer.
Hi! Those cookies look really great! I prefer white choc and macadamia nuts usually, so would the recipe differs a lot or do I just stir in the white choc chip and macadamia nuts instead of choc chip?
Thanks.
I don’t see why not Sofyan! I might try that too, love that version of the cookie as well.
Hi. Dianne here from Malaysia. Just want to say thank you! It turned out to be perfect! A friend ordered ‘Subway size’ so after a couple of try, I got it right. I used two tbsp for each cookie. I put 2 cups of choc chip for the first batter but I feel that it was too sweet. So I put only a cup for the second batter and mix it with the first. Baked at 165 degrees for 12 mins. I have medium sized oven. And oh, I used Daisy margarine. 🙂 Thanks again!
I’ll be making these tonight… I need to bake something because I got the munchies!
I just finished making these and they are fantastic! I managed a subway for several years and I must say that these are much better!
Hello Suzie,
thank you for your delicious recipe. They turned out to be very jummy although I had some trouble changing the measurements of cups to grams.
Would you mind helping me with that ? I have the feeling I used waaaayyy to much brown sugar, as mine didn’t look as bright as yours or the subway cookies look .
Thank you and nice greetings from Spain
I am so happy so many people are loving these cookies! I made a batch for my Mom for Mother’s Day and she LOVED them. 🙂
Enin, I am so sorry but right now I just can’t take another thing on. There are a lot of online conversion programs out there that are free.
You may also have had too much fat which causes cookies to brown so maybe cut back a bit of the fat and brown sugar. These are very soft cookies but they should have some structure to them. I hope that helps and so lovely to hear from a foodie in Spain, that rocks!
I always loved Subways cookies! Let me tell you that your recipe makes the exact texture and flavor that Subways! Thank you so much for sharing 🙂 Greetings from Venezuela!
You are very welcome, so happy you like them!
Yay! So happy to hear that!
Hi Suzie! I want to try out this recipe but I don’t have the margarine brand you use here in LA. Do you know any other good brand that may be carried here? And also, do these turn hard if you leave it exposed to air? How long do they stay soft and chewy?
I am sure a good quality margarine would work there just fine. I rarely expose cookies to air, keep them in a jar. If you do that, they will stay soft and chewy for a few days. You could always try freezing them and letting them defrost later.
Hello Venezuela! I am so happy to hear that the cookies worked out for you, that is awesome news. Aren’t they amazing?
Hello LA! I think you should use the best margarine you can find (OK, without going crazy) and try it instead. I have no idea what brands are there, unfortunately. The one I use is 72% canola oil. If you can find something similar like that, that would be your best case scenario. I personally would not leave cookies out, that will always make them harder. Each day they were a little less soft but they were soft for a couple of days, at the most since we eat them right away, LOL.
I love this recipe!
Hi Suzie, may I know if you use electric mixer or hand to beat margarine n sugar? Thanks!
These were so good! Thanks for sharing the recipe! I didn’t have any margarine at home (we’re trying to eat healthier) so I used 1/2 cup of coconut oil and 1/2 cup of butter and they turned out beautifully. I also substituted half the chocolate chips for white chocolate chips. Yum!
Sanneke, thank you for letting me know that coconut oil and butter is another option for these to turn out so yummily, LOL. 🙂 So glad you enjoyed them, yay!
Thanks so much for posting this! I’ll be making these tonight! Many greetings from Venezuela! Since I’m in a hot weather country I would like to know: should I refrigerate the dough before cooking it in the oven? And if so, how much time should I refrigerate? Again, thanks so much for taking the time for answering questions and posting this wonderful recipe! <3
Valentina, you are very welcome! And how wonderful to get greetings from Venezuela. 🙂 OK, yes, with it being so warm there (and it being so cold here) I would do a test batch with the batter put in the fridge for a while. I hope they turn out great!!!
How much do you think a pinch of salt is in measurements ?
I make these at least once every two months! I’ve learnt the recipe by heart and give them as gifts all the time! Amazing recipe!
what kind of flour did you use please? Was it plain four or self-raising flour?
For the record, I used regular unbleached all purpose flour.