Subway's Double Chocolate Chip Cookies
75g (1/3 cup) granulated sugar
100g (1/2 cup) light brown sugar
1 medium egg
150g (a little bit over 1 cup) plain flour
1 tsp vanilla extract
40g (about 1/3 cup) cocoa powder (sifted)
1⁄2 tsp baking soda (sifted)
100g (2/3 cup) white chocolate (roughly chopped into chips)
200g (1 1/2 cup) milk chocolate (roughly chopped into chips)
- Prepare two large baking trays with baking paper and preheat the oven to 350 degrees fahrenheit.
- Grab a large bowl, and combine the butter with the sugars. Mix with a wooden spoon until light and fluffy, which usually takes a few minutes.
- Beat the egg and the vanilla extract together, before adding to the butter and sugar mix gradually, beating it all together until smoothly combined.
- Begin folding the flour, baking soda and cocoa powder into the mix, bit by bit to ensure the mix is evenly combined.
- Add both the white and milk chocolate chips to the mix, evenly mixing through.
- Divide the mix into 16 evenly sized portions, and roll each into a ball shape before placing on the baking trays. You can use a spoon or an ice cream scoop to help get the sizing right (they can be as big as you’d like, but for this recipe, golf ball-sized is best). Be sure to leave a minimum of 2 inches between each ball to allow them to expand when cooking.
- Bake the cookies for 12 minutes and take out of the oven while still soft. You may be tempted to leave them in for longer, but the cookies will become firm as they cool down.
- Leave the cookies to cool for a minimum of five minutes, before transferring to a cooling rack. This ensures they don’t break when moving them out of the baking tray.
Doubletree By Hilton Chocolate Chip Cookies
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Pret-A-Manger Dark Chocolate Chunk Cookies
Mrs.Fields Chocolate Chip Cookie
1 cup unsalted butter (softened)
1/2 cup granulated sugar
1 1/2 cups brown sugar (packed)
2 1/2 teaspoons vanilla extract (real, no imitation vanilla flavoring)
2 1/2 cups Gold Medal Flour (bleached flour toughens baked goods (I prefer using 3 1/2 cups flour))
3/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
18 ounces semisweet chocolate chips
- Preheat oven to 350°.
- In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
- Stir in flour and chocolate chips with a wooden spoon to combine.
- Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on ungreased cookie sheets.
- Bake for exactly 9 minutes or until edges are light brown. (Or consider adding an extra minute or two if you want a more solid cookie).
- I rotated racks after 4 minutes.
- NOTE: Wilbur notes that it’s extremely important not to exceed the cooking time even though the cookies appear to be unbaked as they will continue cooking in the pans during the cooling process. If you bake any longer the cookies will not be soft in the middle and crunchy around the edges, which is what the finished product should look like. However, these end up tasting almost like eating chocolate chip cookie dough if only cooking for 9 minutes. You should be the one to determine if another minute or two is something you’re more comfortable eating. Rather than only baking these cookies for 9 minutes, I personally prefer these cookies after baking for 13-15 minutes.
- NOTE: I highly recommend baking these cookies an additional few minutes if they really look doughy in appearance after 9 minutes, especially since all ovens cook differently.
- NOTE: You may find the cookies turn out a little better by chilling the dough balls one hour before baking so the cookies retain their shape a little better.
- NOTE: I prefer making these cookies with 3 1/2 cups flour as they seem to set up a little better, but my pictures show only 2 1/2 cups flour.
- Suggested variations:add 1 ½ cups chopped walnuts, almonds or macadamia nuts to the dough; substitute milk chocolate chips or white chocolate chips for the semi sweet chocolate chips; substitute chocolate chunks or grated Ghirardelli white or dark chocolate for the chocolate chips in the recipe.