Tired of baking bread?
Then you’ll be pleased to hear you can put away the yeast, and swap it for some sugar. Giving us the good stuff while restaurants are closed, Subway has revealed the formerly top-secret recipe to their much-loved cookies, and it’s simple enough for even newbie bakers to follow.
Teaming up with cooking pro’s Tastemade, the global sandwich experts take us step-by-step through the method and ingredients, helping fans create their own batch of 16 in just 35 minutes, at home for less.
Here’s everything you need to get baking:
125g (about 1 stick) salted butter (softened)
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)
US conversions made with this reference.
- 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.
Et voila! Your cookies are ready to eat. If you’re greedy like me, the cookies can be enjoyed hot out of the oven with a spoon while they’re still soft and melty, or can be stored in an air-tight container for a couple of days and enjoyed sensibly, in moderation. Each to their own, I suppose.
The recipe can also be adapted by removing the cocoa powder from the mix, and including chocolate chips of your choice, or even coated sweets such as M&Ms.
[Featured image: Subway]