If you’ve ever walked into Jersey Mike’s hungry and somehow found yourself adding a warm chocolate chip cookie to your order at the last second, well, yeah, I’ve been there too.
That cookie has this soft–cakey middle, the kind that melts a little when you press it lightly, with those crispy golden edges that kinda crunch just enough to make you want another bite.
And the chocolate—oh man—it’s melty, bold, and feels like they packed in as many chips as possible without the cookie collapsing.
I’ve been chasing that exact texture for years, and honestly, it took me lots of recipe testing, a few oops batches, and a lot of brown butter experiments until I finally found what feels like the closest homemade version of that Jersey Mike’s magic.
So today I get to share my own Jersey Mike’s cookie recipe with you, written the way I love, messy little human mistakes and all, but still so worth the warm cookie at the end.
Before we dive deep into the cookie dough bowl, here’s a quick recipe overview, like I always do, so you know exactly what you’re getting into.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 12 large cookies
Now let’s make the most irresistible, soft-centered, chocolate-loaded cookies ever. I swear, once these come out of the oven, you’ll feel like you’re holding that same thick Jersey Mike’s cookie—but fresh, warm, and smelling like a buttery dream right in your own kitchen.
What makes a Jersey Mike s-style cookie so special
There’s something kind of funny about how simple chocolate chip cookies can be, yet how impossible it sometimes feels to make the perfect one.
The Jersey Mike’s cookie has this balance that’s just hard to explain until you take a bite. It’s soft, almost like a tiny cake inside, but it still has that traditional cookie chew we all want.
The edges toast just right, the center stays gooey without being raw, and the chocolate hits you with an intense, not-too-sweet flavor that lingers after the bite is gone.
What I learned from playing around in my kitchen over and over is that the key isn’t in one big secret at all—it’s a little combo of things.
Bread flour works with all-purpose flour to give height and chew. Brown butter brings that deep caramel vibe that tastes like a bakery secret.
Espresso powder wakes up the chocolate flavor without making the cookie taste like coffee.
And chilling? Oh yes, the chilling isn’t optional if you want that Jersey Mike’s thickness. Letting the dough rest honestly feels like magic.
When you finally pull them from the oven, the cookies puff up beautifully, the tops crack a little, and the chocolate pools in lovely shiny spots.
It smells like heaven. And honestly, I always eat one way too early, when it’s still too warm, and the chocolate gets all over my fingers. Totally worth it.
Jersey Mike’s Cookie ingredients
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 1 | cup | bread flour | adds chew + height |
| 3/4 | cup | all-purpose flour | keeps texture soft |
| 2 | teaspoons | kosher salt | balances sweetness |
| 1 | teaspoon | baking soda | helps lift |
| 1 | cup | unsalted butter | will be browned |
| 1 | cup | dark brown sugar | deep flavor |
| 1/2 | cup | granulated sugar | sweetness + spread |
| 2 | teaspoons | vanilla extract | real vanilla always |
| 1 | teaspoon | espresso powder | boosts chocolate |
| 1 | large | egg | room temp |
| 1 | large | egg yolk | richness |
| 1 | cup | dark chocolate chunks | melty pockets |
| splash | – | water | to bring browned butter to 1 cup total |
Equipment you’ll need
| Amount | Name | Notes |
|---|---|---|
| 1 | Sturdy saucepan | For browning the butter |
| 1 | Sifter | To aerate dry ingredients |
| 2–3 | Mixing bowls | For wet and dry mixtures |
| 1 | Whisk or electric mixer | Helps combine ingredients smoothly |
| 1 | Liquid measuring cup | Needed for browned-butter measurement |
| 1 | Baking sheet | For baking cookies |
| 1 | Parchment paper roll | Prevents sticking and helps even baking |
| 1 | Ice cream scoop | To portion large cookie dough balls |
| 1 | Cooling rack | Cools cookies without over-baking |
How to make Jersey Mike’s Cookies
Step 1: Sift the dry ingredients
I start by sifting my bread flour, all-purpose flour, baking soda, and kosher salt together. I’ve learned that sifting gives the cookies that super fine, light crumb in the center and really makes the texture more like Jersey Mike’s soft middle.
When everything falls into the bowl fluffy like snow, just set it aside.
Step 2: Brown the butter
This is honestly my favorite part because it makes the house smell so good. Melt the butter on medium heat and keep swirling the pan until it turns a deep golden brown and smells nutty, almost like toasted caramel.
Pour it into a heat-safe measuring cup, then top it off with water until it reaches exactly one full cup. Let it cool until it’s no longer hot.
Step 3: Mix the sugars and flavorings
In a mixing bowl, whisk the dark brown sugar, granulated sugar, vanilla, and espresso powder. They’ll look a little dry at first, but just wait until the brown butter hits it later—it becomes this glossy, dreamy base.
Step 4: Add the cooled brown butter
Once the butter is no longer scorching hot, pour it into the sugar bowl and cream everything until smooth.
The aroma right here is ridiculous. Warm, toasty, chocolatey notes start popping up, and the texture gets thick and rich.
Step 5: Incorporate the egg and yolk
Crack in the egg and then the extra yolk. That extra yolk makes the dough super tender and gives it that slightly cakey middle that Jersey Mike’s cookies are known for. Mix just until everything is fully combined and creamy.
Step 6: Bring in the dry mix
Add the dry ingredients in three portions and mix on low. I always stop mixing when there are still a few streaks of flour—overmixing is the enemy of soft cookies.
The dough should feel soft and thick, almost like you want to eat it with a spoon right now.
Step 7: Fold in chocolate chunks
Stir in the chocolate chunks gently. I like leaving some pieces bigger and some small because it makes those melty chocolate pools uneven in the best way.
You’ll look at the dough and honestly think it’s too much chocolate—but trust me, it’s exactly the right amount.
Step 8: Chill the dough
Scoop the dough into mounds on a parchment-lined tray and pop the tray into the fridge. Chill at least 30 minutes, but overnight is best.
Chilling gives the flour time to hydrate and helps the cookies bake up thick instead of spreading like pancakes.
Step 9: Bake them
When you’re ready, preheat the oven to 375°F. Place the chilled dough balls on the baking sheet and bake for about 10–12 minutes.
The edges should be set and a little golden, but the middles should still look soft and slightly underbaked. That’s the secret to that Jersey Mike’s texture.
Step 10: Cool and enjoy
Let them rest on the baking tray for a few minutes, then move them to a cooling rack. And honestly? Eat one warm. I always do. It’s the rule.
Jersey Mike’s Cookie Recipe
Ingredients
Equipment
Method
- Sift the bread flour, all-purpose flour, baking soda, and kosher salt together, then set aside.
- Brown the butter in a saucepan until golden and nutty. Pour into a measuring cup and add water to reach exactly 1 cup. Let cool.
- Mix the dark brown sugar, granulated sugar, vanilla, and espresso powder in a bowl.
- Add the cooled brown butter and cream everything until smooth.
- Add the egg and egg yolk and mix until combined.
- Add the dry ingredients in three parts, mixing only until a few flour streaks remain.
- Fold in the dark chocolate chunks gently.
- Scoop dough onto a parchment-lined tray and chill at least 30 minutes.
- Bake at 375°F (190°C) for 10–12 minutes until the edges look set but the centers remain soft.
- Cool for a few minutes on the tray, then move to a cooling rack and enjoy warm.
Notes
Tips that make these cookies taste like Jersey Mike’s
I’ve tested so many versions, and these are the things that always—always—make the biggest difference.
Brown the butter deeply. Chill the dough long enough. Don’t overbake, or you lose the soft middle.
Use dark chocolate because it holds up to the brown butter richness. And scoop the dough instead of shaping it by hand, because that uneven top cracks perfectly during baking.
What to enjoy these cookies with
I’ve made ice cream sandwiches with these cookies, dipped them in chocolate, used them as sundae toppings, smashed them gently between marshmallows to make a s’mores-ish thing, and even crumbled them into a milkshake, which honestly might be my favorite.
They stay soft even after cooling, which makes them crazy good paired with almost anything sweet.
Storing the cookies
If you let the cookies cool completely, you can keep them in an airtight container on the counter for about a week.
They freeze beautifully, too—both baked cookies and raw dough balls. Whenever I freeze dough, I bake straight from frozen and just add one more minute. They come out perfect every time.
Conclusion
So that’s my take on recreating the Jersey Mike’s chocolate chip cookie, and I honestly love how close this gets.
I hope when you bite into one, you feel that same warm and gooey center I do, with the chocolate melting just right. It’s crazy addictive and honestly kinda special to bake at home. Enjoy every bite as I do.
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