Subway-Style Chocolate Chip Cookies

Lightly crisp edges and a soft centre are what I want in a chocolate chip cookie. These Subway-style cookies are packed with chocolate chips and baked just until the edges start to turn golden.

Video: a look at the soft centre

The video shows the texture as a cookie is broken apart.

Chill the dough before baking

This dough contains plenty of butter. After 30 minutes in the fridge it is firmer and spreads less in the oven. Divide it into equal-sized balls before chilling, then leave plenty of room between them on the tray.

How to keep the centres soft

Start checking after 10 minutes. At 160 °C fan, each tray takes around 10–15 minutes. The edges should be lightly golden and the centres still soft, without a wet shine. Do not wait for the cookies to become completely firm in the oven; they firm up as they cool.

Let them rest on the tray

Freshly baked cookies are fragile. Leave them on the tray for 5–10 minutes before carefully moving them to a wire rack. Once completely cool, keep them in an airtight container to help them stay soft.

Kitchen tip

Bake two or three test cookies first to find the right timing for your oven. Put the next batch of dough on a cooled tray.

For a change, replace some of the chocolate chips with chopped chocolate or macadamia nuts. Which version is your favourite?

Easy recipe

Subway-Style Chocolate Chip Cookies

Bake Subway-style chocolate chip cookies with soft centres and lightly crisp edges. Includes chilling time and tips for knowing when they are ready.

Prep time

15 min

Cook time

30 min

Yield

22 cookies

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Ingredients

− 22 +

• 250 gbutter
• 1egg
• 60 gwhite sugar
• 60 gbrown sugar
• 60 gcane sugar
• 8 gvanilla sugar, 1 sachet
• 1 teaspoonbaking soda
• 300 gflour
• 1 tbspsunflower oil
• 100 gchocolate chips
• 1 pinchof salt

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Instructions

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1. Mix the softened, not melted, butter with the white sugar, brown sugar, cane sugar and vanilla sugar. Add the egg and mix until combined.
2. Combine the flour, baking soda and a pinch of salt. Briefly mix into the butter mixture until no dry flour remains. Fold in the sunflower oil and chocolate chips.
3. Divide the dough into 22 roughly equal balls. Cover and chill for 30 minutes. Preheat the oven to 160 °C fan towards the end of the chilling time and line two baking trays with baking paper.
4. Space the dough balls well apart on the trays. Bake one tray at a time for about 10–15 minutes, checking from minute 10. The edges should be lightly golden and the centres still soft, without a wet shine.
5. Leave the cookies on the tray for 5–10 minutes, then carefully transfer to a wire rack and let cool completely.

Nutrition per serving

Calories

195 kcal

Protein

2 g

Carbohydrates

21.8 g

Sugar

11 g

Fat

11.6 g

Saturated fat

6.7 g

Fibre

0.6 g

Salt

0.2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace