Homemade Subway Footlong Cookie

Extreme close-up: gooey footlong cookie section with melty chocolate chip, buttery edge.

Homemade Subway Footlong Cookie

Recreate the magic of the giant Subway Footlong Cookie at home! This easy copycat recipe delivers that perfect chewy texture with crispy edges, perfect for sharing or indulging. Makes two giant cookies!

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Prep Time 10

Cook Time 23

Total Time 43

Servings: 2 footlong cookies

Course: Dessert, Snack

Cuisine: American

Calories: 1313

Ingredients Equipment Method Notes

Ingredients

1 cup Brown Sugar packed (Light or dark works, dark gives more molasses flavor!)
½ cup Granulated Sugar
½ cup Unsalted Butter 1 stick, softened
1 Large Egg
1 teaspoon Vanilla Extract
1 ½ cups All-Purpose Flour Make sure to spoon and level, don’t pack it!
½ teaspoon Baking Soda
½ teaspoon Salt
1 cup Chocolate Chips Semi-sweet is classic, but you do you!
Butter For greasing the pans

Equipment

Large bowl
Handheld mixer or Stand mixer
Measuring cups and spoons
Two 12" x 3" loaf pans
Wooden spoon or sturdy spatula
Wire rack
Oven

Method

Prep Rally: Preheat oven to 350°F (175°C). Grease two 12" x 3" loaf pans well with butter.
Cream Team: In a large bowl, beat brown sugar, granulated sugar, and softened butter on medium-high speed until light and fluffy, about 2-3 minutes.
Egg-cellent Addition: Add egg and vanilla extract. Beat until just combined. Scrape down bowl sides.
Dry Guys: Add flour, baking soda, and salt. Mix on low until just a few dry streaks remain. Do not overmix.
Chip In: Stir in chocolate chips gently with a wooden spoon or spatula until just combined (10-15 stirs).
Divide & Conquer: Divide dough evenly between the two prepared pans. Gently press down to fill.
Bake Time!: Bake in preheated oven for 20 to 23 minutes. Edges should look set and slightly golden, center slightly soft/gooey.
Cool Down: Let cookies cool in pans for at least 10 minutes before removing to a wire rack to cool completely (or enjoy warm).

Notes

Tips: Do not overmix the dough. Slightly underbake for optimal chewy texture. Use long, narrow pans for the signature shape. Dough can be made 3 days ahead and refrigerated; baked cookies can be frozen. Swaps: Use 1:1 GF flour for gluten-free; vegan butter, flax egg & dairy-free chips for vegan. Vary chips (milk, dark, white, peppermint) or add ½ cup chopped nuts.