Copycat Subway Chocolate Chip Cookies

Instructions

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1. 1 In the bowl of a stand mixer with the paddle attachment, or a large mixing bowl with a hand mixer, beat the butter, brown sugar, granulated sugar, vanilla extract, and salt on medium-high speed until pale and fluffy, about 2 minutes. Add the eggs one at a time, beating until fully combined, about 30 seconds. Scrape the bottom and sides of the bowl with a rubber spatula after each addition.
2. 2 Add the flour, baking soda, and baking powder and mix on low speed, just until combined and no streaks of flour remain. Stir in the chocolate with a rubber spatula until evenly distributed. I prefer to use a spatula at this point as a stand mixer can crush the chocolate and the dough can be too thick for a hand mixer.
3. 3 Cover the bowl and chill in the refrigerator for at least an hour, preferably overnight, and up to 3 days.
4. 4 When you’re ready to bake the cookies, preheat the oven and line a baking sheet with parchment paper.
5. 5 Use a medium cookie scoop or a spoon to scoop about 2-tablespoon portions. Evenly space 12 cookies on the lined baking sheet, about 3 inches apart.
6. 6 Bake the cookies until the edges are golden brown and the centers have just set, 10 to 12 minutes per batch. Let the cookies cool on the pan for 5 minutes before transferring the cookies to a wire rack to finish cooling. The cookies will keep in an airtight container on the counter for up to 5 days. Love the recipe? Leave us stars and a comment below!