Go no further, these chocolate chip cookies will ruin your life.
You have been warned.
I can only assume 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 “best ever chocolate chip cookies”, and dog-eared cookbooks of “award-winning” and family favorite chocolate chip cookie recipes, you have somehow found yourself here, face-to-cookie with the “worst” chocolate chip cookies.
I know what you’re probably thinking: It’s just a cookie, right? I mean, they look innocent enough, golden with melty chocolate chips, crinkled edges and melt-in-your-mouth interiors… but one bite and you’re 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.
How obnoxiously cliché, and, even more obnoxiously, intriguing.
I won’t drag it out; the secret ingredient is maple syrup. Sure, pure maple syrup (priced per ounce nearly the same as gold) would be just wonderful, but if you have a sticky bottle of Aunt Jemima in your cabinet (as I did), that will work just fine, too.
What kind of self-respecting cookie doesn’t demand purity and quality? Only the worst kind.
I credit this “secret ingredient” for being the greatest offender in this recipe. It gives the cookies a subtle, caramelized flavor, as well as long-lasting chewiness and softness (these cookies stay soft for days, the cornstarch also helps with that significantly), and the flavor is to die for.
And while anyone who takes a bite will be able to detect the extra richness of flavor, no one who I shared these cookies with was able to identify any sort of secret ingredient. Just “really, really, good cookies”.
OK, so what’s so bad about really really good 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 of the past and struggle to hold back scornful laughs at anyone who comments on a “delicious cookie”. Nobody likes a cookie snob, but you will become one.
Here comes that girl again, the one who’s too good for Chips Ahoy.
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 cookies readily available for consumption.
Perhaps worst of all is that these chocolate chip cookies can be made so easily. There’s no KitchenAid or any sort of electric hand mixer required to make these cookies. They can be stirred by hand, dirtying only two bowls.
They do need to chill for 30 minutes, which would only serve as a deterrent if 25 of those minutes weren’t spent sneaking copious chunks of dough from the refrigerator.
Treat yourself to a FREE E-BOOK!
Treat yourself to a FREE E-BOOK!
If you’ve made it this far, I fear it might already be too late for you.
It’s too late for me, unfortunately, 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 fridge 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 ever” cookies, stick to Grandma’s chocolate chip cookies and the family favorites. Those cookies are safe, they are your friends, made to be consumed by you.
These cookies will consume you, instead.
Good luck.
Printable recipe just below the video
How to Make Chocolate Chip Cookies:
The WORST EVER Chocolate Chip Cookies
Are they the worst or are they the best cookies in existence? Either way, this easy, soft chocolate chip cookie recipe is insanely addictive. They're great as fresh, hot-out-of-the-oven cookies, and stay soft for days.
Ingredients
- 1 cup unsalted butter melted and then cooled for at least 5 minutes* (226g)
- 1 1/2 cups light brown sugar packed (300g)
- 1/2 cup granulated sugar (100g)
- 2 eggs room temperature preferred
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup (60ml)
- 3 1/4 cups all purpose flour (415g)
- 2 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips I used half regular semisweet chips and half mini semisweet chips
Instructions
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In large bowl, stir together melted butter and sugars.
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Add eggs, one at a time, stirring combined.
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Stir in vanilla extract and maple syrup.
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In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
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Gradually add flour mixture to wet ingredients, stirring until completely combined.
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Stir in chocolate chips.
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Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)
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While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
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Scoop about 2-3 Tbsp 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.
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Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
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Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.
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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.
Recipe Notes
*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 Tbsp-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.
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Oh, and the cookie dough is pretty killer, too.
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This chocolate chip cookie recipe was originally published 3/21/16 — It was re-shared with updates to the post, including a video, on 5/8/17. The recipe has not been altered.
Sara F. says
I’ve been searching for a good chocolate chip cookie recipe for awhile now and I’ve been craving them over the past few weeks. Well today we had another nor’easter and since I got out of work early I figured I’d make some cookies. I came across this recipe and I was intrigued by the addition of maple syrup so I gave it a whirl.
They did not disappoint. They came out PERFECT. The scoop I used was probably a little bigger than yours bc I got 26 beautiful large soft and chewy cookies. I baked for 14-15 min instead of 13. My husband loved them and if I can part with some I will be bringing a few into the office tomorrow. I wish I could post a picture here if just how perfect they came out.! Thanks for sharing!!
Sam says
I’m so happy to hear this, Sara! Thank you for commenting to let me know how they turned out for you!! 🙂
Chelsea Cowie says
I attempted to make these cookies yesterday and the dough seemed very dry and flakey. I rolled the dough into balls as instructed and they didn’t flatten out at all, just stayed in ball form. I’m not sure what I did wrong, followed the recipe as instructed. Any idea?
Sam says
It sounds like the flour may have been over-measured, I’d recommend either using grams or spooning the flour into the cup and then leveling the flour off with a knife.
JRVerm says
I noticed this happening too, but I measured flour correctly. I did brown my butter, so it’s possible that this happened because most of the water in the butter boiled off when heating. May be something to watch out for!
Jessica says
Last night I made these for the second time. I am horrible when it comes to making chocolate chip cookies from scratch. I always end up with too much or too little flour. Or i chill the cookies either too much or not enough. The first time i made these for christmas, i had way too little flour. I came across the recipe again because i saw that it had measurements in grams. Measuring precisely and making sure i slightly “under” baked them, the turned out fabulous. However, i wish it had more flavor. I already doubled the amount of vanilla extract, so i might increase that & the maple syrup next time. I’m that weird person who likes the cookie better than the chocolate & i just felt this lacking the satisfaction of a homemade chocolate chip cookie
Jackie says
This is quite literally my FAVOURITE recipe for chocolate chip cookies! I had been searching for the perfect recipe for YEARS when I came across this one. I was a bit skeptical with the addition of the maple syrup, but it really is the PERFECT secret ingredient! I don’t think I’ll ever use another recipe!
Amy says
Hi there! Can I scoop and freeze the dough? I want to give some to a friend but I want them to be able to be baked at her leisure. Thanks!
Sam says
Yes that would be fine 🙂
Andrew says
These bad boys hit the mark every time. I haven’t had a single complaint. I like that the cookies are big, but it ends up being more work for not as many cookies. Solid trade-off in my opinion. Like previous comments suggest, you can cook just a minute or two longer for a more solid cookie, or go with the recommended for a real soft cookie. I honestly use your cookies, brownies, and cheesecake squares (funfetti are #1) as my go to for any situation. If for some God-awful reason you ever decide to stop baking and sharing, please at least find a resource to have your recipes available.
Syeda says
What can I use as an alternative of mapple syrup?? Also the ratio?
Sam says
Honey works instead for a 1:1 ratio but it does taste different. Alternatively you can check out my “Second Best” Chocolate Chip Cookies
Quilly Regnold says
Outlaw Cookies…..being Bad never felt so Good! Everybody made the same “WTF” face after eating them. Triple batch, 8 people, 30mins, Gone!!!
Sam says
Awesome, I’m glad they were such a hit!! 🙂
Arlo says
Absolutely the best chocolate chip recipe. I can’t seem to make them last more than a couple days even it I make a double batch they don’t make it a week. The kids turn an after school snack into a meal of warm cookies and milk. I’m also just as guilty once I get started it’s pretty tough to stop. 😋
Kendra says
I am in Mammoth lakes CA for high altitude what do I need to add extra of?
Sam says
Hi Kendra, I’m sorry but I am not familiar with high altitude baking 🙁
Taylor says
These are the most amazing cookies I have ever made and tasted! Thank you sooo much for sharing this recipe!
Sam says
I’m so happy to hear this, Taylor! 🙂
David says
New favorite recipe! Better then the ms fields secret recipe.