Go no further! While many have called these the best chocolate chip cookies, I assure you they are actually the worst, and this recipe might actually ruin your life.
Consider yourself warned.
The Best Chocolate Chip Cookies are the Worst
I can only assume that something must have gone horribly wrong to bring you here today.
Amidst a cherry-picked Pinterest Sea of “perfect chocolate chip cookies”, a Google Forest of the “best chocolate chip cookies”, and dog-eared cookbooks of “award winning” and your family favorites, you have somehow found yourself here, face-to-cookie with the actual worst chocolate chip cookie recipe.
Oh, I know what you’re thinking: It’s just a cookie, right?
I mean, sure, they look innocent enough. Golden with melty chocolate chips, crinkled edges and chewy, melt-in-your-mouth interiors… but one bite and you’re positively ruined for life.
These cookies will consume your life, shrink your jeans, and steal your boyfriend (I wouldn’t put it past them, anyway).
They even contain a secret ingredient.
A Secret Ingredient You’ll Wish You Never Discovered
How obnoxiously cliche, and, even more obnoxiously, intriguing.
I won’t drag it out. The secret ingredient is maple syrup. And sure, pure maple syrup (priced per ounce nearly the same as gold) would work just wonderfully here. But, if you have a sticky bottle of Aunt Jemima in your cabinet (as I happened to when I set out on the unholy quest for a secret ingredient for the worst-but-should-be best chocolate chip cookies), that will work just fine, too.
What kind of self-respecting cookie doesn’t demand purity and quality?
Only the worst kind.
Ingredients (& Secret Ingredients)
I credit (or, rather, blame) this “secret ingredient” for being the greatest offender in this positively worst chocolate chip cookie recipe. It gives the cookies a subtle, caramelized flavor as well as long-lasting chewiness and softness (these cookies stay soft for days, and the cornstarch helps with that as well), and the flavor is other-worldly.
And, while anyone who takes a bite will be able to detect the extra richness of flavor, not a single taste-tester was able to identify exactly what the secret ingredient actually is. Just that they were enjoying “really, really good cookies”.
OK, so what’s so bad about really good chocolate chip cookies?
How about the fact that they will consume you as you consume them? I’m not kidding about them wrecking your relationships.
Mom’s favorite chocolate chip cookie? Ditch it. You will snub your nose at every “favorite” cookie (chocolate chip or not) of the past and struggle to hold back scornful laughs at anyone who comments on their own personal best chocolate chip cookies. Nobody likes a cookie snob, and yet here you are.
Here comes that girl again, the one who’s too good for Chips Ahoy.
A Cookie Recipe for Ruining Your Life
Be prepared for weight gain. It creeps up slowly, the cookies gently embracing you at first, then clinging to your thighs, your stomach, tighter and tighter until yoga pants are your only way out of the house. If you’re worried about your significant other noticing, don’t bother. They don’t notice anything anymore, only whether or not there are more chocolate chip cookies readily available for consumption.
Perhaps worst of all is that this recipe can be made so easily. There’s no stand mixer or even an electric hand-held one required. They can be stirred by hand, dirtying only two bowls.
They do need to chill for at least 30 minutes, which would only serve as a deterrent if 25 of those minutes weren’t spent sneaking copious chunks of cookie dough from the refrigerator.
If you’ve made it this far, I fear it may already be too late for you.
It’s too late for me, sadly, and I’ve made these cookies nearly a dozen times in the past two weeks. I’m swapping gym time for cookie time to keep my refrigerator well-stocked with dough, and the photo shoot for this post took three times as long as it should have because I kept eating the subjects.
If you can, stick to the “best” chocolate chip cookies. Stick to Grandma’s chocolate chip cookie recipe and the old family favorites. Those cookies are safe, your friends, made to be consumed by you.
These cookies will consume you, instead.
Good luck out there. Just don’t say I didn’t warn you.
Frequently Asked Questions
Did you run into cookies that spread all over the baking sheet in the oven? Here are your most likely culprits:
The butter was too hot when you added your sugar, causing the sugar to melt and creating a greasy cookie dough that never stood a chance.
You didn’t add enough flour. If the flour was under-measured, your cookies could spread when baking.
Your baking powder/baking soda was bad. These need to be stored properly and often will expire after 6 months, if yours is old, that could be the problem.
The dough didn’t chill long enough. If your dough is still very sticky after 30 minutes, let it chill longer.
You put your cookie dough on a hot cookie sheet. It actually starts to melt before it can even begin baking.
If your cookies are spreading too much, you can try stirring in a bit more flour or just chilling them (covered) for longer.
It could be that your flour was over-measured. Never scoop your flour directly into your measuring cup, it packs the flour into the cup and you end up with way more than the recipe actually calls for. Instead, use a scale (this is the scale that I use) or use a spoon to pour the flour into your measuring cup and then level off the top with a straightedge (like the back of a knife).
Honey or light or dark corn syrup would work instead of the syrup, just note that the flavor will be slightly different.
Easily one of the most-asked questions that I get, I suspect those who ask this question were merely so distracted by the siren call of these cookies that they were unable to read the blog post. Just know that they would be the best chocolate chip cookies… if they didn’t turn you into a cookie obsessed monster at first bite.
If you’re looking for something a little tamer but still delicious, check out my best chocolate chip cookie recipe, instead.
Let’s bake together! Subscribe to my email list to be notified of all my newest recipes and find my video tutorials on YouTube.
The WORST Chocolate Chip Cookie Recipe
Ingredients
- 1 cup (226 g) unsalted butter melted and then cooled until no longer warm to the touch (see note)
- 1 ½ cups (300 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) maple syrup²
- 3 ⅓ cups (415 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340 g) chocolate chips I used half regular semisweet chips and half mini semisweet chips
Recommended Equipment
Instructions
- In a large bowl, stir together melted butter and sugars.1 cup (226 g) unsalted butter, 1 ½ cups (300 g) light brown sugar, ½ cup (100 g) granulated sugar
- Add eggs, one at a time, stirring until combined.2 large eggs
- Stir in vanilla extract and maple syrup.1 teaspoon vanilla extract, ¼ cup (60 ml) maple syrup²
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.3 ⅓ cups (415 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- Gradually add flour mixture to wet ingredients, stirring until completely combined.
- Stir in chocolate chips.2 cups (340 g) chocolate chips
- Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst) and up to 3 days (the cookies look and taste even better after a longer chill. Note the dough will be harder to scoop after a longer chill time, just let it sit at room temperature a bit until it's scoopable)
- While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper (if you don’t have parchment paper, you can bake directly on an ungreased cookie sheet).
- Scoop about 2 Tablespoons of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
- Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
- Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the warm cookies.
- Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.
Notes
¹Butter
You do not want your butter to be too hot or it may melt the sugar and you’ll have a very runny dough. Best practice would be to cut the butter into about Tablespoon-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes. If your butter is too hot it could make your cookie dough or resulting cookies greasy.²Maple Syrup
I don’t recommend leaving out the maple syrup, it is critical to the flavor and is what makes these truly the “worst” chocolate chip cookies. In a pinch, honey or even corn syrup or golden syrup will work as a substitute to give you the same texture, but the flavor will not be the same. Pure maple syrup and imitation “pancake syrup” both work just fine here, the former lends itself to slightly flatter cookies and the latter to slightly thicker ones.Storing
Store in an airtight container at room temperature for up to a week. Cookie dough may be chilled, scooped, individually wrapped in plastic wrap and then frozen in an airtight container for up to 6 months.Gluten Free
A number of readers have commented that this recipe works well when substituting the flour 1:1 with Cup4Cup Gluten Free Flour, but I have not tested this myself.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Related Cookie Recipes That are Also Pretty Terrible But Not As Bad:
I originally published my chocolate chip cookie recipe on 3/21/16. I have since updated it to include new photos and a video, but the recipe has remained unchanged.
Marah
Hii!! These cookies are amazing, my family have been harassing me to make them almost everyday they can’t get enough. I am wondering how many grams are in 2.5 tablespoons of dough? bc they keep coming out in different sizes and bake differently :(( also i am wondering if i can use chopped chocolate bars instead of chocochips, i know chocolate chips help hold the structure and these usually come out on the more thinner side so im wondering if i use bars then they would spread even more in the even or if it wont affect the final cookie.
thanks!
Sam Merritt
I’m so glad everyone has enjoyed them so much, Marah! I haven’t personally weighed the dough balls. Are you using a cookie scoop? They should be pretty close in size if scooping that way. They may vary slightly, but it shouldn’t be enough to change the bake times significantly.
Lucy S
Great cookie…came out best by weighing the ones with grams.
Semir Sabanovski
I love this recipe and I make it often. My family and friends are in love with the cookies. Ive made the recipe a whole bunch of times and I think they turned out perfect only a few times. I am pretty inconsistent with making the cookies. I follow the recipe to the T. I use a scale and I make sure the butter is cool before adding in the sugar. My most recent batch of cookies turned out pretty flat and wide. They looked pretty greasy.
Any additional tips are greatly appreciated.
Sam Merritt
I’m so sorry to hear this is happening, Semir! If it’s particularly humid or conditions are changing in your kitchen it could cause issues. You may just need a touch more flour in the dough next time. 🙂
Unknown
I’ve made this recipe so many times, it is my go-to recipe when making chocolate chip cookies. Definitely recommend, if my future kids ask for my secret recipe I would give them this!
Janine Peterson
If I had to choose between these and the sourdough discard cookies, which one? I like my cookies chewy and soft, not crunchy and not cakey.
Sam Merritt
Hi Janine! Both of these are great options! It really depends what kind of flavor you are going for. These have a little more richness to them due to the maple syrup, but you really can’t go wrong with either. They are both soft and chewy. 🙂
Moriah
I’m obsessed with so many of your recipes, and I am about to give this recipe a try, risky as that is lol. However, a problem I am running into lately is that a lot of the chocolate chips sold in my area are made by companies I don’t support. My boyfriend’s cookie recipe calls for chocolate chunks, taking a chocolate bar and chopping that up, and I thought of doing that for this recipe, but don’t want to hinder the recipe from turning out as the worst decision I ever made for my waistline. Thoughts, suggestions?
Sam Merritt
Hi Moriah! You can certainly chop up a chocolate bar in place of the chocolate chips. Enjoy! 🙂
MLD5383
great recipe! easy and very yummy!
Ana
if i use brown butter will it affect the texture?
Sam Merritt
Hi Ana! Brown butter should work here without hurting the texture. There’s just already a lot of flavor in these cookies so I didn’t use brown butter here. Many others have done this with success. 🙂
Sunny
Another winner! This even converted my mother who was a die hard yellow-chocolate-chip-bag-recipe fan for over 60 years! The only bad thing for me is that I may have eaten 4 of them immediately after they cooled. If I wasn’t “gifting” them for a friend today, I fear more than half would be gone already. 😉😋
Lindsay Story
Hi Sam! I made the best chocolate chip cookies and LOVED them. I am trying this recipe now but had a question about the maple syrup. I was gifted Madagascar vanilla infused maple syrup but the consistency differs from regular syrup. It’s not as thick. Will that affect the outcome of my cookies? Thank you in advance ☺️
Sam Merritt
Hi Lindsay! While I haven’t tried it, I think it will work just fine. Enjoy! 🙂
Mackenzie Kimmel
These cookies are the best ever. Friends ask me for the recipe (and I gladly share!), they’re a hit everywhere I take them! Because I am a tinkerer I wanted to share some adjustments I’ve made with great success:
1. Instead of melting and cooling the butter, use room temperature butter (take it out at the same time as the eggs).
2. Use half whole wheat flour. I couldn’t taste a difference!
3. I tried a 1:1 sub of all sugars (brown and white) with coconut sugar. Unbelievable caramel deliciousness. Cannot recommend highly enough.
Rose A.
Sam, these are my “go to” cookie recipe. I love that there aren’t a lot of ingredients and easy to gather, can be done quick without pulling out any equipment. And, they come out big and chewy every time! My nieces and nephews love when I make these cookies for family gatherings. I usually get 2 dz + good size cookies.
Emily @ Sugar Spun Run
Thanks so much for coming back to leave a review, Rose! We are so happy your family loves the recipe so much 🩷
Brenda
Tried this recipe this afternoon, definitely going on my top ten list. Curious, as I see cornstarch in your other recipes, how do you determine how much cornstarch to flour; what’s the ratio?
Sam
Hi Brenda! It really just depends on the cookie and the other ingredients in the cookie. I don’t have a set ratio. 🙂
Diane M. Mitchell
I wanted to ask a question. Could i create large cookies, 4oz, with this dough. With all my cookies, i mix one day, refrigerate, and bake the next. Unless recipe calls for freezing. But really want to try the worst in a larger cookie since that’s closer to the size i sell. Thank you. So glad to be pointed to this recipe on tiktok. 😊
Sam
Hi Diane! These spread a bit so I’m not sure if they would be conducive to baking as large cookies. The cookie ends up cooking unevenly. You could experiment with it, but this has been my experience. I do have a giant chocolate chip cookie. 🙂
Jade Gibbons
I typically have sooo much success with recipes on your site but this one failed miserably for me. I’m not sure if maple syrup in the US is different from Canada, but I was careful to use exactly 60ml and I found the flavor from it was super overpowering, and the texture of my cookies was sticky on the inside after being fully baked. perhaps I did something else wrong but Ive never had an issue before 😢
Sam Merritt
I’m so sorry to hear this, Jade! The maple syrup flavor shouldn’t be overwhelming and the cookies definitely shouldn’t be sticky on the inside. When I first made these cookies I had several people try them and they couldn’t tell it had maple syrup in the cookies. 🙁 Is it possible something was accidentally mis-measured?
Debra Bennett
The Best I have EVER had! Its a really good base for other cookies too. I didn’t waste my money on this recipe!!!!!
Emily @ Sugar Spun Run
We are so happy you enjoyed them so much, Debra! 🩷