Get ready to rock your taste buds with this epic Subway Footlong Chocolate Chip Cookie Copycat recipe! You heard it right, folks - we're talking about a GIANT cookie that's gonna make your sweet tooth do a happy dance!
Picture this: crispy edges that crackle with each bite, surrounding a warm, gooey center that's pure chocolate chip heaven. It's like the rockstar of cookies decided to go solo and create its own platinum hit! 🌟
The best part? This Subway Footlong Chocolate Chip Cookie Copycat is so easy to make, you'll feel like you've unlocked a secret cheat code in the kitchen.
So, are you ready to embark on this delicious journey and create the Subway Footlong Chocolate Chip Cookie Copycat of your dreams? Trust us, once you've tasted this homemade wonder, you'll be shouting "Encore!" from the rooftops. Let's get baking and make some cookie magic happen!
Subway's new footlong cookies have had an overwhelming response from cookie lovers everywhere since they first hit the scene!
Whether you're enjoying them as a sweet finish to your favorite sandwich shop meal, celebrating National Cookie Day, or baking them at home for a special occasion, this copycat recipe brings the delicious experience of the real deal straight to your kitchen with just a handful of simple ingredients!
The combination of rich chocolate chips and a tender crumb makes these chewy cookies a crowd-pleaser, no matter the time of year.
While the original recipe is for making full 12-inch cookies, I've halved it for ease to make a Mini Footlong Cookie!
The size makes it a fun and shareable dessert that's sure to impress at parties or family gatherings.
So after your free cookie visit, try this copycat version and enjoy the flavors of these famous Subway cookies anytime you like - no sandwich artists required!
For more easy copycat cookie recipes, check out my Copycat Mrs. Field's White Chip Macadamia Nut Cookies, Mom's Recipe Crumbl Copycat Cookies, No Bake Star Crunch Cookies a Little Debbie Copycat Snack, Crunchy Pecan Cookies Recipe - Pecan Sandies Copycat, and Peanut Butter Chocolate Swirl Cookies - Gideon's Bakehouse Copycat!
Ingredients for Subway Footlong Cookie Copycat Recipe
Wet Ingredients. Crisco, Granulated Sugar, Molasses, Egg, Vanilla Extract
Dry Ingredients. All Purpose Flour, Baking Soda, Salt, Cornstarch
Add-ins. Chocolate Chips
How to Make Subway Footlong Cookie Recipe
- Start by preheating your oven to 350°F. While the oven is heating up, grab a mixing bowl and combine the Crisco, Granulated Sugar, and Molasses.
- Mix these wet ingredients until they're well blended, making sure to scrape down the sides of the bowl to incorporate everything.
- Next, add in the Egg and Vanilla Extract, and mix again until everything is smooth and fully combined.
- In a separate bowl, combine your Dry Ingredients: All Purpose Flour, Baking Soda, Salt, and Cornstarch. Slowly add these dry ingredients to the wet mixture, stirring as you go to make sure everything is evenly incorporated.
- Once the dough is formed, it’s time to add in the Chocolate Chips. Gently fold them into the dough so that every bite of your cookie will have some of that chocolatey goodness.
- For this copycat recipe, you’ll need to use 6-inch baking tins, which are the perfect size to create mini versions of the iconic Subway footlong cookie. Using a cookie scoop, place about 4 scoops of dough into each tin.
- Lightly press the raw cookie dough balls down to spread them out evenly in the tin.
- Place the tins on a baking sheet and pop them into the oven. Bake for 9-10 minutes, or until the edges are golden brown and the center is just set.
- Once baked, let the cookies cool completely in their tins before you remove them. This helps them keep their shape and ensures that they’re the perfect texture. If you’re feeling fancy, you can add a few extra chocolate chips on top for decoration while the cookies are still warm. Then, simply pop the lid on the tin, and your cookies are ready to go!
FAQs
Yes, you can! If you don’t have 6-inch tins, you can shape the dough into a large, flat circle on a parchment-lined baking sheet. Just make sure to leave enough space between each cookie as they will spread out during baking.
Absolutely! Butter can be used in place of Crisco, which will give the cookies a richer, more buttery flavor. Just keep in mind that the texture may be slightly different, with the cookies being a bit softer.
Yes, feel free to customize these cookies by adding nuts, dried fruit, or different types of chocolate chips. You can even mix in some crushed candy for a fun twist!
It’s best to let the cookies cool in their tins completely before eating. This helps them set properly and ensures that they hold their shape when you take them out of the tin. However, if you can’t wait, you can enjoy them slightly warm—they’ll just be softer.
If your cookies are too soft or seem underbaked, simply pop them back in the oven for an additional 1-2 minutes. Remember, they’ll continue to firm up as they cool, so it’s okay if they look a little underdone when you first take them out.
Storage & Freezing
Storage: Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to 7 days, but they’re at their best within the first few days.
Freezing: If you want to save some cookies for later, wrap each one in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature or give them a quick zap in the microwave.
Make Ahead: These cookies are great for making ahead of time, especially if you have a busy schedule. You can prepare the dough, shape it into the tins, and freeze the unbaked cookies. When you’re ready to bake, just add a couple of extra minutes to the baking time, and you’ll have freshly baked cookies without the fuss!
Substitutions & Variations
- If you don’t have Crisco on hand or prefer not to use it, you can substitute it with unsalted butter. This will give the cookies a slightly different texture, a bit more buttery, but still delicious.
- The molasses in this recipe adds a rich, deep flavor and helps keep the cookies soft. If you’re out of molasses, you can use honey or maple syrup as a substitute, though the flavor will be a bit lighter.
- While classic semi-sweet chocolate chips are used in this recipe, feel free to mix things up with dark chocolate, milk chocolate, or even white chocolate chips. You can also throw in some nuts, like walnuts or pecans, for an extra crunch.
- For a healthier twist, you can swap out some of the all-purpose flour with whole wheat flour. Just keep in mind that this might make the cookies a bit denser, but it’s a great way to add some whole grains to your treat.
- If you want to experiment with flavors, try using almond extract or a mix of vanilla and almond extracts for a unique twist. It adds a subtle nutty flavor that pairs wonderfully with chocolate.
- If you need to make the recipe egg-free, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as a substitute. This will slightly alter the texture but still result in delicious cookies.
- For a deeper flavor, you can substitute part of the granulated sugar with brown sugar. This will add a bit of moisture and richness to the cookies, giving them a slightly chewy texture.
- Get creative with your add-ins by mixing in chopped nuts like macadamia nuts, peanuts, or pecans; dried fruit, such as raisins, dried berries, or even banana chips; or try adding crushed pretzels for an homage to the Subway restaurant chain's Auntie Anne’s Footlong Pretzel! You can also add a sprinkle of sea salt on top of the cookies before baking for an extra burst of flavor.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Use Quality Chocolate Chips.
The quality of your chocolate chips can make a big difference in the final taste of your cookies. Go for a brand you love, whether it’s semi-sweet, dark, or milk chocolate. You can even mix a couple of different types for a more complex flavor.
Customize with Toppings.
For an extra touch, press a few extra chocolate chips or even some colorful sprinkles on top of the cookies right when they come out of the oven. It’s a simple way to make them look even more tempting.
Perfect for Gifting.
These cookies make a fantastic gift, especially during the holidays. Bake them in the 6-inch tins, let them cool, and then wrap them up with a bit of ribbon or place them in a decorative tin. It’s a thoughtful and tasty gift that’s sure to be appreciated.
Serving Suggestions.
These giant cookies are amazing on their own, but if you want to take them to the next level, serve them with a scoop of vanilla ice cream on top. The warm cookie coupled with the cold ice cream is the perfect pairing!
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Subway Footlong Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
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- Better than Sex Cookies (Crumbl Chocolate Heath Copycat)
- Coffee Cake Cookies Recipe - Gideon's Bakehouse Copycat
- Crumbl Churro Cookies - Easy Copycat Cookie Recipe
- Salted Caramel Bars - Disney Epcot Copycat Recipe
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- Best Swig Sugar Cookie Recipe with Pink Frosting (Copycat)
Subway Footlong Chocolate Chip Cookies
Ingredients
- ½ cup Crisco 96g
- ½ cup Granulated Sugar 100g
- ¼ cup Molasses 60ml
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 tablespoon Cornstarch
- 2 cup All Purpose Flour 240g
- 1 ½ cup Chocolate Chips 255g
Instructions
- Start by preheating your oven to 350°F. While the oven is heating up, grab a mixing bowl and combine the Crisco, Granulated Sugar, and Molasses.
- Mix these wet ingredients until they're well blended, making sure to scrape down the sides of the bowl to incorporate everything.
- Next, add in the Egg and Vanilla Extract, and mix again until everything is smooth and fully combined.
- In a separate bowl, combine your Dry Ingredients: All Purpose Flour, Baking Soda, Salt, and Cornstarch. Slowly add these dry ingredients to the wet mixture, stirring as you go to make sure everything is evenly incorporated.
- Once the dough is formed, it’s time to add in the Chocolate Chips. Gently fold them into the dough so that every bite of your cookie will have some of that chocolatey goodness.
- For this copycat recipe, you’ll need to use 6-inch baking tins, which are the perfect size to create mini versions of the iconic Subway footlong cookie. Using a cookie scoop, place about 4 scoops of dough into each tin. Lightly press the dough down to spread it out evenly in the tin.
- Place the tins on a baking sheet and pop them into the oven. Bake for 9-10 minutes, or until the edges are golden brown and the center is just set.
- Once baked, let the cookies cool completely in their tins before you remove them. This helps them keep their shape and ensures that they’re the perfect texture. If you’re feeling fancy, you can add a few extra chocolate chips on top for decoration while the cookies are still warm. Then, simply pop the lid on the tin, and your cookies are ready to go!
Notes
Storage & Make Ahead
- Store: Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to 5 days, but they’re at their best within the first few days.
- Freeze: If you want to save some cookies for later, wrap each one in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature or give them a quick zap in the microwave.
- Make Ahead: These cookies are great for making ahead of time, especially if you have a busy schedule. You can prepare the dough, shape it into the tins, and freeze the unbaked cookies. When you’re ready to bake, just add a couple of extra minutes to the baking time, and you’ll have freshly baked cookies without the fuss.
Elizabeth
Can this be made gluten free? I have King Arthur 1:1 gluten free all purpose flour.
Rebecca Johnston
Hi Elizabeth, I haven't tested this recipe with gluten free flower but I imagine it will work just fine!