Jersey Mike’s Chocolate Chip Cookies Recipe (Copycat)

Jersey Mike’s Subs is best known for big sandwiches, but their cookies won my heart. The flavor of Jersey Mike’s chocolate chip cookies brings back that soft middle and light crisp edge I love so much.

Three years ago, my husband and I stopped there, and he ordered the cookies. They came out as cute mini cookies on the table. One bite made me pause. The center was soft, the edges were just right, and the flavor felt warm and sweet.

I cook often at home, so I went looking for a close copy. I searched online and asked in a Facebook group. One former worker shared helpful details with me. After a few tries, I got it right.

Now I share this copycat Jersey Mike’s Chocolate Chip Cookies Recipe so you can bake the same soft cookies with ease and simple steps.

Why Are These My BEST Chocolate Chip Cookies?

1. They Have a Perfect Texture Balance

The cookies come out soft in the middle and crispy around the edges. This mix of textures is what makes them so good.

2. The Brown Sugar Makes Them Extra Chewy

Using brown sugar adds moisture. It keeps the cookies from getting too dry or crumbly.

3. The Extra Egg Yolk Adds Richness

That one extra yolk makes the dough smooth and thick. It also helps the cookies stay tender.

4. Chilling the Dough Stops Them from Spreading

Cold dough bakes up thicker. You get a better shape and a softer center.

5. They Taste Just Like the Original

This copycat Jersey Mike’s Chocolate Chip Cookies Recipe matches the real thing. Every bite brings back that same flavor.

Do Jersey Mike’s Chocolate Chip Cookies Have Nuts?

No, the original Jersey Mike’s Chocolate Chip Cookies Recipe does not have nuts. The cookies are made with chocolate chips only.

This makes them safe for people who cannot eat nuts. It also keeps the flavor simple and focused on the chocolate. If you want to add nuts, you can.

Chopped walnuts or pecans work well. Just fold them in with the chocolate chips. But the classic version stays nut-free and that is what makes them so popular with everyone.

Jersey Mike’s Chocolate Chip Cookies Ingredients & Substitutions

1. Unsalted Butter – 1 cup (melted and cooled)

Butter adds richness and moisture. It also helps the cookies spread just right. Melted butter blends smoothly with the sugars. You can swap with salted butter but reduce the added salt to ½ teaspoon. Coconut oil also works but changes the flavor slightly.

2. Brown Sugar – 1 cup (firmly packed)

This sugar keeps the cookies soft and chewy. It has molasses in it, which adds a warm, deep sweetness. Light brown sugar and dark brown sugar both work fine. You can use all white sugar, but the cookies will be crispier and less chewy.

3. Granulated Sugar – ¾ cup

White sugar gives the cookies a light crunch on the edges. It balances the chewiness from the brown sugar. You can replace some of it with more brown sugar for a softer cookie.

4. Egg – 1 large

The egg binds everything together and adds structure. It keeps the cookies from falling apart. One large egg is all you need. You can use a flax egg for a plant-based option, but the texture will change a bit.

5. Egg Yolk – 1 large

The extra yolk makes the cookies richer and chewier. It adds fat without extra water. This is what makes the center so soft. You can skip it, but the cookies will be less tender.

6. Vanilla Extract – 1½ teaspoons

Vanilla adds a warm, sweet smell and flavor. Pure vanilla works best, but imitation vanilla is fine too. You can also try almond extract for a different twist.

7. All-Purpose Flour – 2¾ cups

Flour gives the cookies their shape and structure. It holds everything together. Bread flour makes the cookies thicker and chewier. Cake flour makes them softer but they may spread more.

8. Cornstarch – 1 tablespoon

This keeps the cookies tender and prevents them from getting too hard. It lightens the texture. You can leave it out, but the cookies may be a bit denser.

9. Baking Soda – ½ teaspoon

This helps the cookies rise and spread. It also adds a slight golden color. You cannot skip it. Baking powder alone will not work the same way.

10. Baking Powder – ½ teaspoon

This adds extra lift and makes the cookies a bit fluffier. It works with the baking soda. You can use only baking soda, but the cookies will be flatter.

11. Salt – ¾ teaspoon

Salt brings out the sweetness and balances all the flavors. It makes the chocolate taste richer. You can use sea salt or kosher salt. Fine salt works best for even mixing.

12. Chocolate Chips – 1½ cups

These are the main flavor. Semi-sweet chocolate chips work great. You can also use milk chocolate for a sweeter cookie or dark chocolate for a richer taste. Chocolate chunks give bigger bites of chocolate.

Tools I Recommend for This Recipe

1. Large mixing bowl – holds all ingredients together
2. Medium bowl – keeps dry ingredients separate
3. Spatula – stirs without breaking dough
4. Measuring cups – ensures correct amounts
5. Measuring spoons – for small ingredients
6. Baking sheet – holds cookies while baking
7. Parchment paper – prevents sticking completely
8. Scoop or spoon – shapes uniform cookies
9. Cooling rack – lets air circulate underneath
10. Plastic wrap – covers dough tightly

How To Make Jersey Mike’s Chocolate Chip Cookie (Step-by-Step)

1. Melt the Butter: Place the butter in a microwave-safe bowl and heat it until fully melted. Let it cool to room temperature. Warm butter mixes well, but hot butter can cook the eggs, so cooling is important.

2. Mix the Sugars and Butter: Pour the brown sugar and white sugar into the bowl of melted butter. Stir until the mixture becomes smooth and thick. There should be no dry spots.

3. Add Egg and Egg Yolk: Crack one egg into the bowl. Then add the extra egg yolk. Stir until the mix turns creamy and even. This helps the cookies stay soft in the middle.

4. Add Vanilla: Pour in the vanilla extract and mix again. The dough should smell sweet and warm.

5. Mix Dry Ingredients: In a separate bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Stir until the mix looks even and no lumps remain.

6. Combine Wet and Dry: Pour the dry mix into the wet mix little by little. Stir slowly. The dough will get thick and sturdy. Make sure all the flour blends in well.

7. Add Chocolate Chips: Pour the chocolate chips into the dough. Fold them in so they spread evenly. Mixed sizes of chips give a nice balance in each bite.

8. Chill the Dough: Cover the bowl with plastic wrap and place it in the fridge for one hour. This step helps the dough firm up so the cookies bake thick and soft.

9. Preheat the Oven: Heat the oven to 350°F about 15 minutes before baking. Line a baking sheet with parchment paper.

10. Scoop the Dough: Scoop large portions of dough, about ½ cup each. Roll them gently into round balls so the cookies bake evenly.

11. Bake: Place two or three dough balls on the baking sheet because they spread. Bake for 14–16 minutes. The edges should turn light golden while the center stays soft.

12. Cool and Enjoy: Let the cookies cool on the baking sheet before moving them. Warm cookies break easily, so give them time to firm up.

Common Mistakes to Avoid

• Using Hot Butter – I made this mistake once. When the butter is too hot, it cooks the eggs and the dough becomes grainy. Always let your butter cool down before you add it to the sugars. Touch the bowl to check. It should feel warm or cool, not hot.

• Skipping the Chill Time – You might want to bake right away, but do not skip chilling the dough. I tried it once and my cookies spread thin and flat. They did not look or taste like the Jersey Mike’s version. Cold dough bakes into thick, soft cookies.

• Overmixing the Dough – When you add the flour, mix just until you cannot see any more white streaks. If you keep stirring, the cookies will turn out tough and dense. Stop as soon as everything blends together.

• Overbaking – This is the biggest mistake. You might think the cookies look underdone when the centers are soft. But they keep cooking on the hot pan after you take them out. If you bake until the centers are firm, they will be hard and dry when cool.

• Crowding the Baking Sheet – I learned this the hard way. When you place too many dough balls on one sheet, the cookies spread into each other and bake unevenly. Only put two or three large cookies per sheet.

• Using Old Baking Soda – If your baking soda is old, the cookies will not rise right. Test it first by adding a little to vinegar. It should fizz. If it does not, buy fresh baking soda.

Can I Make The Cookies Different Sizes?

Yes, you can change the size. The original Jersey Mike’s Chocolate Chip Cookies Recipe calls for large cookies using about ½ cup of dough each. But you can make smaller ones too.

If you want regular-sized cookies, use about 2 tablespoons of dough per cookie. These will bake faster, usually in 10 to 12 minutes. Watch them closely so they do not overbake.

Smaller cookies also mean you can fit more on one baking sheet. Just leave about 2 inches between each one so they have room to spread.

You can also make giant cookies using ¾ cup of dough. These will need 16 to 18 minutes to bake. The size you choose depends on what you like.

I prefer the large size because it feels more special and matches what you get at the shop.

How To Freeze Cookie Dough

Freezing for Later: You can freeze the dough and bake fresh cookies anytime. After you finish mixing all the ingredients and adding the chocolate chips, scoop the dough into balls.

Place the balls on a baking sheet lined with parchment paper. Make sure they do not touch each other. Put the sheet in the freezer for about one hour until the dough balls freeze solid.

Storing Frozen Dough: Once frozen, transfer the dough balls to a freezer bag or airtight container. Label the bag with the date. The dough stays good in the freezer for up to three months.

When you want to bake, you do not need to thaw the dough. Just place the frozen balls on a lined baking sheet and add two extra minutes to the baking time.

Frozen dough might take 16 to 18 minutes to bake instead of 14 to 16 minutes. Check the edges to see when they turn golden.

How to Keep Cookies Soft in Storage

Right After Baking: Let the cookies cool completely on a wire rack before you store them. Warm cookies create moisture in the container, which can make them soggy or stale faster.

Once cool, place them in an airtight container. A plastic container with a tight lid works best. You can also use a resealable plastic bag.

The Bread Trick: Add one slice of plain white bread to the container with your cookies. The bread releases moisture slowly and keeps the cookies soft. Replace the bread slice every two days. This trick really works. My cookies stay soft for up to one week this way.

Keep the container at room temperature in a cool, dry place. Do not put it in the fridge because that makes cookies dry and hard.

This Jersey Mike’s Chocolate Chip Cookies Recipe delivers the unique soft and crispy texture we love. The specific mix of ingredients creates that special, nostalgic flavor.

Feel free to try your own twist, like using different chocolate. I hope you’ll share your cookie results with me!