The Subway Foot-Long Cookie: Because The Best Part Of A Cookie Is More Cookie

Makinze Gore
·2 min read

The chocolate chip cookie at Subway is arguably their best menu item, and now that they have a foot-long version, it’s somehow even better. The cookie is best served still warm from the oven just like the sandwich shop would do. The edges are perfectly crisp with a warm gooey center, and it’s best enjoyed right at home. This is one of the easiest copycats we’ve ever mastered, and we think you should try it too.

The hardest part can be finding the correct pan. I’ve found both a reusable 12” loaf pan as well as disposable ones. For the disposable pans, 11" is about the longest I could find. While I know that’s not technically a full foot, it works in this situation if you don’t have space for an extra-long loaf pan. Buying the reusable one does give you an excuse to make the cookie again and again.

I attempted to make this giant cookie without a mold to make it even easier on you, but a chocolate chip cookie isn’t meant to hold its shape. By the time it would, the cookie would have fully become shortbread. Plus, Subway serves their cookie in little trays, and we’re going for authenticity here.

Made this recipe? Let us know what you think in the comments!

Yields: 2 servings

Prep Time: 10 mins

Total Time: 50 mins

Ingredients

  • 1/2 c.

    (1 stick) unsalted butter, softened, plus more for pans

  • 3/4 c.

    (150 g.) packed light brown sugar

  • 1/4 c.

    (50 g.) granulated sugar

  • 1

    large egg

  • 1 tsp.

    pure vanilla extract

  • 1 1/2 c.

    (180 g.) all-purpose flour

  • 1 tsp.

    baking soda

  • 1/2 tsp.

    kosher salt

  • 1 c.

    semisweet chocolate chips

Equipment Needed

  • 2

    (12" x 3") loaf pans

Directions

  1. Preheat oven to 350°. Grease 2 (12" x 3") loaf pans with butter. In a large bowl, using a handheld mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until creamy. Add egg and vanilla and beat until combined. Add flour, baking soda, and salt. Reduce mixer speed to medium-low and beat until just a few dry streaks remain. Add chips and stir with a wooden spoon until just combined. Divide batter between prepared pans.

  2. Bake cookies until edges are set and centers feel slightly soft, 20 to 23 minutes. Let cool 10 minutes before serving.

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