Jersey Mike's Chocolate Chip Cookies Recipe (Copycat)

Why You'll Love These Jersey Mike's Chocolate Chip Cookies

One of the most underrated menu items at Jersey Mike's is their bakery-style chocolate chip cookie. Thick, soft, buttery, and packed with rich chocolate chips, these cookies are the perfect finish to a freshly made sandwich. This homemade copycat recipe captures everything people love about the original—from the crisp golden edges to the soft, chewy center that stays tender for days.

The secret to achieving bakery-quality cookies is using a combination of brown sugar for moisture, plenty of butter for richness, and chilling the dough before baking. Chilling prevents excessive spreading, allowing the cookies to stay thick while developing deeper caramel-like flavors. Every bite is loaded with melted chocolate chips and rich vanilla flavor, making these cookies perfect for lunch boxes, bake sales, holiday cookie trays, or an everyday sweet treat.

Ingredients

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• ½ teaspoon fine salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2½ cups semi-sweet chocolate chips
• ½ cup chopped milk chocolate (optional)
• Flaky sea salt for topping (optional)

Step-by-Step Instructions

1. Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly combined.

2. Cream the Butter and Sugars

Using a stand mixer or hand mixer, beat the softened butter, granulated sugar, and brown sugar together for 3 to 4 minutes until light, fluffy, and creamy.

3. Add the Eggs and Vanilla

Beat in the eggs one at a time, followed by the vanilla extract. Mix until smooth.

4. Combine the Dough

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.

5. Fold in the Chocolate

Using a spatula, gently fold in the chocolate chips and chopped chocolate until evenly distributed throughout the dough.

6. Chill the Dough

Cover the dough and refrigerate for at least 1 hour or overnight. Chilling develops flavor and helps the cookies bake thick and chewy.

7. Bake

Preheat the oven to 350°F (177°C). Scoop about 3 tablespoons of dough per cookie onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 11 to 13 minutes until the edges are lightly golden while the centers still appear slightly underbaked.

8. Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt while still warm if desired.

Expert Baking Tips

Always use room-temperature butter and eggs for a smoother dough. Chilling the dough is essential for thick bakery-style cookies and helps intensify the buttery caramel flavor. Slightly underbake the cookies because they continue cooking on the hot baking sheet after leaving the oven. For picture-perfect cookies, press a few extra chocolate chips onto the tops immediately after baking while they're still warm.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of sandwich bread inside the container. The cookie dough can be refrigerated for up to 72 hours or frozen in portioned scoops for up to 3 months. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.

Serving Suggestions

Enjoy these cookies with a cold glass of milk, hot coffee, espresso, hot chocolate, or vanilla ice cream. They're also delicious served as ice cream sandwiches, crumbled over brownies, packed into lunch boxes, or included on holiday cookie trays alongside oatmeal cookies, peanut butter cookies, and sugar cookies.

Recipe Variations

Swap semi-sweet chocolate chips for dark chocolate chunks, white chocolate chips, or peanut butter chips for a different flavor profile. Add chopped pecans or walnuts for extra crunch, or stir in toffee bits for a caramel twist. A teaspoon of espresso powder enhances the chocolate flavor without making the cookies taste like coffee, while browned butter creates an even richer bakery-style cookie.