Quick Recipe Version (TL;DR)
Quick Ingredients
- 170 g (3/4 cup) unsalted butter, softened
- 200 g (1 cup packed) light brown sugar
- 100 g (1/2 cup) granulated sugar
- 2 tbsp (30 g) light corn syrup
- 1 tbsp (15 ml) whole milk
- 2 large eggs
- 2 tsp vanilla extract
- 300 g (2 1/2 cups) all-purpose flour
- 2 tbsp (16 g) cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp fine salt
- 340 g (2 cups) semisweet chocolate chunks (or chunk-style chips)
Do This
- 1) Cream butter + sugars 2 minutes; mix in corn syrup and milk.
- 2) Beat in eggs and vanilla until smooth.
- 3) Whisk dry ingredients; mix into wet just until no flour streaks.
- 4) Fold in chocolate chunks; cover and chill dough 2 hours.
- 5) Heat oven to 350°F (177°C); scoop 8 large mounds (about 120 g each).
- 6) Bake 12–14 minutes until edges set and centers look slightly underdone.
- 7) Cool 10 minutes on the tray, then move to a rack; enjoy soft and chewy.
Why You’ll Love This Recipe
- Extra-large bakery look: Big, thick cookies that feel like the real “Subway case” size.
- Soft-chewy texture that lasts: Corn syrup, cornstarch, and the right bake time help them stay tender after cooling.
- Melty chocolate in every bite: Chocolate chunks give puddles and pockets of gooey chocolate.
- Friendly for home kitchens: No special equipment beyond a mixer (or sturdy spoon), bowls, and a sheet pan.
Grocery List
- Produce: None
- Dairy: Unsalted butter, whole milk, eggs
- Pantry: Light brown sugar, granulated sugar, light corn syrup, vanilla extract, all-purpose flour, cornstarch, baking soda, baking powder, fine salt, semisweet chocolate chunks (or chunk-style chips)
Full Ingredients
Wet Ingredients
- Unsalted butter: 170 g (3/4 cup), softened to cool room temperature (press it and it should give slightly, not melt)
- Light brown sugar: 200 g (1 cup packed)
- Granulated sugar: 100 g (1/2 cup)
- Light corn syrup: 2 tbsp (30 g)
- Whole milk: 1 tbsp (15 ml)
- Eggs: 2 large, room temperature if possible
- Vanilla extract: 2 tsp
Dry Ingredients
- All-purpose flour: 300 g (2 1/2 cups), spooned and leveled
- Cornstarch: 2 tbsp (16 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Fine salt: 3/4 tsp
Chocolate
- Semisweet chocolate chunks: 340 g (2 cups)
Optional (Nice Finishing Touch)
- Flaky salt: 1/4 tsp total, for a light sprinkle right after baking (optional but excellent)
Step-by-Step Instructions
Step 1: Prep your pans and pre-measure
Line 2 large baking sheets with parchment paper (or bake in batches with one sheet). Measure all ingredients before you start; cookie dough moves quickly once the dry ingredients go in.
If your butter is too warm and glossy, the cookies can spread more than you want. Aim for softened butter that still holds its shape.
Step 2: Cream butter and sugars for thickness and chew
In a large mixing bowl (or the bowl of a stand mixer), beat the 170 g (3/4 cup) softened butter, 200 g (1 cup packed) light brown sugar, and 100 g (1/2 cup) granulated sugar on medium speed for 2 minutes, until lighter and fluffy.
Scrape down the bowl and beaters once. This step helps build the cookie’s structure so it bakes up thick and soft-chewy instead of flat.
Step 3: Add corn syrup, milk, eggs, and vanilla
Add the 2 tbsp (30 g) light corn syrup and 1 tbsp (15 ml) whole milk. Beat for 15–20 seconds to combine.
Add the 2 eggs one at a time, beating after each addition. Mix in the 2 tsp vanilla extract.
Scrape down the bowl again and mix just until everything looks smooth and cohesive. The corn syrup and a touch of milk help the cookies stay soft even after they cool.
Step 4: Whisk dry ingredients, then mix gently
In a separate bowl, whisk together the 300 g (2 1/2 cups) all-purpose flour, 2 tbsp (16 g) cornstarch, 1 tsp baking soda, 1/2 tsp baking powder, and 3/4 tsp fine salt.
Add the dry ingredients to the wet ingredients and mix on low speed just until you no longer see flour streaks. Stop as soon as it comes together; overmixing can make cookies tough.
Step 5: Fold in the chocolate chunks
Fold in the 340 g (2 cups) semisweet chocolate chunks by hand (or on the lowest mixer setting for just a few seconds). Make sure the chunks are evenly distributed so every cookie gets plenty of chocolate.
Step 6: Chill the dough (this is the “Subway-style” secret)
Cover the bowl and refrigerate the dough for 2 hours. Chilling firms the butter and hydrates the flour, which helps you get thicker cookies with a soft center.
If you’re short on time, 60 minutes of chilling will still help, but the full 2 hours gives the best extra-large thickness.
Step 7: Scoop extra-large portions and bake
When ready to bake, preheat the oven to 350°F (177°C). Place an oven rack in the center.
Scoop the dough into 8 large mounds, about 120 g each (roughly a heaping 1/2 cup). Keep the scoops tall (more like a mound than a ball) for thicker cookies.
Place 4 cookies per baking sheet with plenty of space (at least 3 inches between each). Bake for 12–14 minutes, until the edges look set and lightly golden but the centers still look slightly underdone and puffy.
Step 8: Cool for the perfect soft-chewy finish
Let the cookies cool on the baking sheet for 10 minutes. They will continue to set as they cool, and this rest time keeps the centers soft instead of overbaked.
Transfer to a wire rack to cool completely. If using, sprinkle a tiny pinch of flaky salt on each cookie while still warm.
Pro Tips
- Use a scale for true extra-large cookies: 120 g portions bake up consistently thick and Subway-sized.
- Don’t overbake: Pull them when the centers look slightly underdone. The residual heat finishes the bake, keeping them soft after cooling.
- Chill matters: Cold dough spreads less and gives you that thick, soft-chewy middle.
- For extra chocolate puddles: Press a few extra chunks onto the tops of the dough mounds right before baking.
- Keep them soft for days: Store airtight and add a small piece of sandwich bread to the container (it helps maintain moisture).
Variations
- Double chocolate chip: Replace 30 g (1/4 cup) flour with 30 g (1/4 cup) unsweetened cocoa powder for a rich chocolate base.
- Chocolate chip walnut: Add 80 g (3/4 cup) chopped toasted walnuts and reduce chocolate chunks to 280 g (about 1 2/3 cups).
- Milk-chocolate blend: Use half semisweet chunks and half milk chocolate chunks for a sweeter, classic mall-cookie vibe.
Storage & Make-Ahead
Room temperature: Store baked cookies airtight at room temperature for 4–5 days. For maximum softness, include a small piece of bread in the container and replace it if it gets stale.
Freeze baked cookies: Cool completely, then freeze in a freezer bag for up to 2 months. Thaw at room temperature (about 30–60 minutes).
Freeze cookie dough: Scoop into 120 g portions, freeze on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F (177°C) for 14–16 minutes.
Nutrition (per serving)
Approximate, per 1 extra-large cookie (1/8 of recipe): 520 calories; 26 g fat; 70 g carbohydrates; 3 g fiber; 44 g sugar; 6 g protein; 320 mg sodium.
