Recently Subway came out with their new Footlong Chocolate Chip cookie and it is taking the world by storm.
The only problem for me is that I swore off going to Subway at least a decade ago, for various reasons, not just that they pretty much shredded lettuce sandwiches. I’ll assume that there are other people out there that don’t go to fast food places, or trust the ingredients in mass-produced food, but that want the experience of a footlong cookie. I mean, who really wants or needs soy in their chocolate chip cookies?
To that end, I’m repurposing my Chocolate Chip Pan Cookie recipe to make copycat Subway Footlong chocolate chip cookies.
What Pan To Use For Footlong Chocolate Chip Cookies?
Like me, you probably don’t have a hookup to get the little paper trays that Subway is using for their cookies, so I had to go find some analogs. It wasn’t too hard to find paper baking trays that are about the dimensions of Subway’s “footlong” (we know that an approximation) cookies.
The PM270 paper loaf molds are almost 11″ long by 3″ wide which is perfect for our footlong cookies. Using the recipe below, you would use three of these pans, with the dough evenly divided between them. You also don’t need to line these pans as they are already non-stick coated.
If you aren’t a fan of paper pans, I did also find the trio-lasagna pans that also give you about the same dimensions per cookie. Now I’m not a fan of non-stick pans, but if you are cool with them, then this pan would also work.
How To Make These More Like Subway’s Cookies
Different people describe Subway’s Footlong Cookies as more cakey or like a brownie. The recipe below is tailored to a standard pan chocolate chip cookie. You can experiment with it to get it just the way you like and exactly how your Subway cookies taste.
Ingredient Adjustments:
- Flour Reduction: To make these more like brownies, creating a denser and fudgier texture. Reduce your all-purpose flour by about 25%.
- Cocoa Power Boost: Up the chocolate intensity by using some cocoa powder. Look for Dutch-process cocoa powder for a richer flavor.
- Sugar Swap: Replace some of the white sugar with brown sugar. Brown sugar adds moisture and a deeper, more complex sweetness that aligns with brownies.
- Melted Butter: Melted butter creates a chewier texture, similar to brownies. Opt for melted butter instead of softened butter creamed with sugar.
- Eggs for Richness: Similar to an extra egg yolk for cakey cookies, using one extra whole egg can add richness and fudginess.
- Milk Powder: Provides extra chewiness and a subtle caramel flavor.
Technique:
- Mixing Matters: Don’t overmix the batter. Overmixing develops gluten which leads to a cakey texture. Mix just until the dry ingredients are incorporated.
- Chilling the Dough: Chilling the dough promotes a thicker, chewier cookie. Aim for at least 30 minutes of chilling.
- Shorter Bake Time: Brownies are fudgy and don’t require a complete set in the center. Take your cookies out when the edges are set but the center appears slightly soft. They’ll firm up as they cool.
Awesome Pan Chocolate Chip Cookies
Equipment
- 1 9" x 13" Baking Pan
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 egg large
- 2 tsp teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 2 cup chocolate chips (one bag)
Instructions
- Preheat oven to 350 degrees F.
- Line a 9×13” rectangular baking pan with parchment paper. Set aside.
- In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar until well combined.
- Add egg and vanilla to the butter/sugar mixture and beat until combined.
- Slowly beat in the dry ingredients and combine until all the ingredients are combined. Do not over-mix.
- Add chocolate chips and mix until evenly distributed.
- Press the cookie dough into the bottom of the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are set, and the top is just barely browned.
- Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).
- Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.
