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.
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.
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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.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
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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.
Well these cookies sound just amazing, and they look so perfect, too! Love the secret ingredient, maple syrup! 😉
Thank you, Marsha! 🙂
Just wondering if halving the recipe would still make them turn out great?
You can definitely half the recipe. I hope you love them! 🙂
Thanks ! I’m making these tonight. Can’t wait to try them
What brand of chocolate chips do you use. I want them to melt just like yours.
I used Tollhouse for these! When the cookies come out of the oven let them cool for about a minute and then press additional chocolate chips gently into the tops of the cookies, they’ll get nice and melty while the cookies cool! 🙂
what if you only have salted butter :/
Just reduce the salt called for in the recipe to 1/2 teaspoon and you’ll be good to go 🙂
Hi I’m in the process of making these and realized I don’t have boaking soda or cornstarch will not using these ruin the cookies
Hi Tara! You would be OK without the cornstarch (just substitute the same amount of flour, it’s not quite the same but will work), but unfortunately I don’t recommend making them without the baking soda, sorry!
Do you have to use maple syrup or can I just use reagular syrup
Do you mean pancake syrup? That would be totally fine! 🙂
Do you mix the dough by hand or with mixer on low?
I mix them by hand (though a mixer on low would be fine, too). The melted butter makes them easy to mix.
Love this website! I am trying these cookies tomorrow! Thank you for your quick response.
🙂 No problem at all! I hope you love the cookies (I have a feeling that you will)!!
Had to cook as bars in a insulated 9×13 brownie pan, any suggestions on how long to cook them?
So my cookies came out perfect consistency, followed your recipe to a T (so I thought) but I think I misread the (3) 1/4cups flour and used 3 & 1/4cups 🙁 anyway to fix my dough or do I have to throw it out and start over? I was so excited about making these but they taste so bland and not sweet at all!! Any thoughts?
Hi Holly, you are supposed to use 3 1/4 cups (three cups + 1/4 cup), so it sounds like you did that which is perfect. They shouldn’t taste bland at all once baked, I hope you like them!
I made these today we cannot stop eating them. I did not put dough to chill I made perfect cookies. I put 1-1/2 cup of chocolate regular chips. I am looking forward to making this recipe again.
Did you put both the brown and white sugar and the maple syrup into the dough? The ratio between flour and sugar should make a sweet cookie – you left something out…
These were seriously the best cookies I have ever eaten!!
Sweet! I’m so glad you liked them! ☺️
The best! Turned out great. I sub butter flavored syrup though because I didn’t have maple. Turned out really awesome!!! 👍👍
Can i let it chill for 24 hrs and will it hve the same result
Yes that will be fine, though the dough can become hard to scoop and you may need to let it soften a bit to room temperature to portion easily.
Thank you soo much the recipe. They turned out amazing and everyone loved it. Had to make another batch immediatly 😋 And this was my first time baking choc chip cookies. I’ve alway wanted to try them but was looking for a perfect recipe and yep i got it. Thank you soo much once again😘
I’m so glad you enjoyed them!!
Just curious what altitude you are at when you baked these. I live at 4800 elevation and all cookies I bake fall flat even when the recipe says it’s for high altitude. Before I started to bake these I wanted to ask. Thanks
Hi Lizzie! I’m at 995 elevation, I hope that helps!
Hi,
You had me at “The Worst Cookie” I was totally intrigued. I got right to work. Loved the texture and the maple syrup. I intended to make ice cream sandwiches with them. Well, it was way too sweet for that. I will make them again for sure, and share this fabulous recipe with everyone I know, but I think I will reduce the brown sugar a bit. I want to taste the chocolate chips a little more. Thanks so much!
You forgot to add “don’t try the dough”. Incredible! These cookies are the best!
Hello Sam,
I must say this is the first time I’ve tried a recipe and it turned out SO good that I had to comment. First off THANK YOU GIRL!! Secondly, I am Vegan so I substituted everything for my non-dairy versions (Earth balance butter, unsweetened coconut milk, flax “eggs”, Enjoy Life Chocolate Chips) baked for 14 minutes and they turned out AMAZING. I think the Maple Syrup is the secret.
So thrilled to hear this, Saida!! Thank you for commenting your Vegan substitutions, too, I have a feeling that other people will find this to be helpful so I really appreciate you coming back to comment! <3
Hi I love these cookies first off! I’m in the middle of making them right now and realized I do not have any maple syrup 🙁 Do you think replacing it with agave would be ok?
Oh no! Honesty I am not sure, I’ve never baked with agave syrup so I just don’t know how it would turn out… if you do try it would you please let me know how it turns out?
Sam, these cookies look amazing! Among all the “best ever” cookie recipes, you certainly stand out- I’d totally make any and all sacrifices for the perfect cookie, though 🙂 I love maple syrup in baking, and I’m not surprised they take these to the next level! Pinning 🙂
what does the maple syrup do besides making them sweeter, does it make them softer, because I think all that flour is a lot for only 32 cookies and will make them like a bisquit, but photo doesnt look like that, so I am confused as to the amt of flour, unless maple syrup account for that…thank you for your answer.
c
It gives them an extra special flavor, it does also make them softer. Because you are increasing the amount of liquid used, you also want to increase the amount of flour used. I hope that elps!
So I’m allergic to maple but this recipe sounds awesome. I’m worried about them being too dry if I just take out the maple though. Any way I can adjust the recipe to not have the maple? (Sorry, I know it’s the secret ingredient and all…)
Hmm, I think I might just try a different recipe, these brown butter cookies are DELICIOUS, and if you don’t like nuts you can just leave those out and just throw in a few more chocolate chips: https://sugarspunrun.com/brown-butter-chocolate-chip-cookies/
Well, I am entitled to one batch without concern or guilt. I laughed so hard reading your cookie description that I lost enough inches off my stomach to eat a plate full. I think you would make a wonderful 5th daughter in my family so let your mom know I am adopting you. Zach can visit and bring the dogs. 🙂
Haha, I’m so glad you enjoyed the post, Pat, and yes you definitely sound entitled to a batch! I’ll pack my bags, I’m already one of 5 daughters (just one brother), so I think I’ll adjust quite nicely 😉
This post made me chuckle, and they do look AMAZING!
Thank you, Kerry! I’m glad you enjoyed it! 🙂
Lovely cookies Sam. Pinning!!!
Thank you, Puja!!
Okay, this totally cracked me up. Also, I am not happy with you right now! Because I am now craving these cookies like no one has ever craved anything in their entire life…! Pinned…pinned 1000 times ?.
I have no idea how I missed your comment earlier, Annie! These cookies are definitely crave-worthy, and thanks so much for pinning!
Well I’m up for the challenge. I’ll make a batch soon and let my husband and son in laws decide. They are truly cookie connoisseurs
I hope you let me know what they think of them! Thanks for commenting, Sue! 🙂
Oh dear… these do sound like the worst chocolate chip cookies ever! I think I need to avoid them 😉
Run away from them if you still can! 😉
I laughed all the way through as I read! Especially believing you could actually let cookie dough sit in the refrigerator for half an hour….
Haha, that’s the real joke, right 😉
Thank you for commenting! (And seriously though people, chill that dough!)
Made these last night-Amazing! Loved the texture! My new favorite, thx for the recipe 🙂
Awesome! I’m so glad you liked them! Thanks for commenting 🙂
Oh my goodness. I will never use another chocolate chip cookie recipe again! At first I was unsure. Very sticky. But I must say, after I got them mixed it was a breeze. This is for sure my new secret recipe! Thanks so much for sharing!!!
Yay! So glad that you like them, Emma! Just be careful, they are totally addictive!
Thank you for commenting!! 🙂
Love this! You’re hilarious, and I can’t wait to feel guilty for eating the entire batch moments after making these.
🙂
Thanks, Kassie!
Hey! So I just made these, and I think I followed the directions to a tee! But my dough did not look like yours at all! Mine came out really runny, instead of like dough. I added an extra cup of flour, and it all worked out nicely though. Do you have any idea what I could have messed up on?
Hi, Kassie! Hmmm, while this is a very soft dough (hence the need for chilling) it really should *not* be runny. I make these a lot (just made another batch on Friday) and haven’t encountered this… however, if perhaps the butter was very, very hot it may have melted the sugar, resulting in a runnier dough. The recipe says to let the butter sit for 5 minutes after melting, and this should be sufficient, but if for any reason the butter was exceptionally hot it may have possibly melted your sugar. Other than that I really just don’t know why it was runny, but I’m glad that it worked out nicely for you in the end!
Thanks so much! That was definitely it. I don’t know how you knew, maybe psychic powers, who knows? Anyways, thanks! I’m making them again today. 🙂
🙂 I’m glad I could help!! I hope they worked out better for you this time. I added a note to the recipe so that hopefully no one has this same problem in the future, so thank you so much for the feedback! 🙂
Baking these today with my daughter. Hope they’re good!
Awesome, I’d love to hear how you like them!! 🙂
Just finished putting in the last batch: definitely a keeper. We went smaller and did a two teaspoon melon baller and they’re the perfect size when done! Daughter and friend liked them, but they’re both four, so any cookie is good to them!
I’m so glad you liked them! Thank you for coming back and commenting, I really appreciate it! 🙂
They are really the worst! Baked them yesterday for friends, my husband requested a batch just for him! The syrup gives them a delicious golden taste, great recipe!
I told ya 😉
So glad that you liked the recipe, and thanks so much for commenting!!
These cookies are YUMMY! You wouldn’t happen to the calories in one would you? I got 48 smaller cookies. 🙂
I’m really glad you liked them, Carla! I don’t calculate calories on my site, but I know there are websites where you can calculate recipe calories. Here is one I’ve used in the past: http://www.myfitnesspal.com/recipe/calculator
I hope this helps! 🙂
This is hilarious. I love the way you wrote this! I’ll admit the “worst ever” Pinterest tag pulled me in, and I totally giggled my way through the intro. Clever approach! 🙂
Also, I pinned them right away because they sound sinfully awesome.
🙂 I’m glad you enjoyed it, Alison!
Sinfully awesome is right, these things really are trouble.
Thanks for commenting!
What if you don’t have maple syrup but have just pancake syrup not the real stuff?! Will that work or should it be the real deal maple syrup?
Thanks in advanced!
Pancake syrup (like Aunt Jemima or another non pure brand) would be totally fine! 🙂
I was just going to ask the same thing…
Sam-
This recipe is a keeper. I followed the recipe to a “t” and they came out delicious. I don’t even like chocolate chip cookies and we amazing. The syrup is more like a secret weapon as opposed the a secret ingredient. 🙂
Thanks for posting.
Awesome! I’m so glad that you like it, Leslie (especially given that you’re not a chocolate chip cookie lover)! Thank you so much for commenting!! 🙂
I’ve been looking aroumd forever for a good CCC. These were amazing! Thank you so much for posting.
You are very welcome, I’m so glad that you loved them!! 🙂
Baked a batch with my daughter this afternoon. I like the maple addition. They turned out thin and chewy. Planning a double batch so I can freeze some.
I’m glad that you liked them, Heather! Thanks for commenting!
THESE ARE AMAZING!!!! I love the way you write too! 🙂 So fun! You totally captured me with your title, “WORST Cookies!” So glad I found these! Thank you!
Aren’t they, though!?! :). Thank you so much for commenting, Tira, I’m glad you love the post!!
Wow sam that looks like such a yummy cookie, i want to make it today, how long can i keep the cookie dough in the fridge ? Can i keep it for 4-5 days?
Hi Dana! I haven’t ever kept the dough in the fridge for longer than 2 days, but I think it should be good (tightly covered with plastic wrap) for up to a week. I hope this helps, and I hope you love the cookies! 🙂
These really are the “worst” cookies ever. We have made them at least 5 times in the last three weeks. WE CAN ‘T STOP EATING THEM. My waist line does not thank you for this recipe but my palate does 😉
I warned you!!! 😉
So glad you like them!! Thanks for commenting!
you are HILARIOUS!!!!!!!!!!! and these cookies are AMAZING!!!!!!!!!!!!!!!!!!! i was able to make about 21 jumbo cookies from one batch and each one is a little piece of Heaven!!!
You’re making me blush!! I’m so glad you loved these cookies, Erika, and thank you so much for coming back to comment!!! 🙂
Im out for white sugar. Do you think all brown sugar will work?
Hi Anna,
Yes I think that will be fine.
I can not believe that I just wasted my flour, brown sugar, butter etc.
on these AMAZING tasteless cookies!!!! I am not a chocolate chip fan, I think I traumatized myself when I was small by eating to many. I didn’t want to finish my morning oatmeal as my tester cookie was cooling off, Waite no I did not finish my oatmeal. I did finish my tester cookie before baking batches of this heavenly chocolate chip cookie!! They are sensational! Thank you so much for sharing this recipe!! I am a picky foodie!!!
Phew, you had me going for a second, haha! I’m so glad that you loved them April! Thank you for commenting!
Do you have a recipe for “The Worst Ever Banana Bread”???? I’ve moved so many times in the last 2 years that I can’t find my best ever recipe for the banana bread?????
Oh no! I’m sorry you lost your recipe, Barbara! I don’t have one for banana bread but I do have a banana cake, I hope this helps!
http://sugarspunrun.com/banana-cake-brown-sugar-frosting/
I went on Pinterest looking for a broccoli cheese soup recipe, and here I am.
I am now about to make my second patch! These cookies are AMAZING! I was very nervous when it came to the maple syrup but they turned out DELICIOUS! My mother was very impressed, which is saying a lot! Will be making these a MILLION more times! Thank You so much for sharing this INCREDIBLE recipe!
Yay! I’m so glad you (AND your mother) enjoyed them! Thanks for commenting, Emily!
OH MY GOODNESS! these look amazing, I am totally making these today 🙂
You are going to LOVE them! Thanks for commenting, Anna!
Out of curiousity do you use breakfast maple pancake syrup or the real pure maple syrup? Can’t wait to give these a try
I just use the breakfast syrup
These are the bomb cookies. Definitely will be using this recipe again! thanks for sharing
Awesome! I’m so glad you liked them!! 🙂
And thank you for coming back and commenting to let me know you liked them, I really appreciate that! 🙂
Just made these tonight to bring to work tomorrow. I was worried because I’ve never actually made chocolate chip cookies before but was very intrigued by your hilarious post. They are AMAZING!! I will definitely stick with the “worst” recipe. These might not make it to my job. ?
I am SO glad that you loved them, Kelly (not to mention so honored that this was the first chocolate chip cookie recipe that you made!)! I totally don’t blame you if you eat the whole batch before you get to work, either 😉
Thank you so much for commenting!!
My son and I made these yesterday morning. He and my husband both love chocolate, me…not so much. That being said, it’s a very good thing this recipe yields so many cookies. Holy cow. They’re out of this world. This morning, I put three cookies in with my husband’s lunch. At 11:00 AM he text and said the cookies didn’t make it til the lunch hour. Ha! I cannot wait til we go home for the holidays and I can wow the rest of our family with this recipe. Thank you so, so much for sharing.
This makes me so happy to hear (or… read)! I’m so so glad that you and your family loved them and that you’ll be making the recipe again for the holidays! Thank you SO much for commenting and letting me know how you liked them, Dani! 🙂
I wanted to let you know these cookies were a big hit at work. Several said it was the best chocolate chip cookie they ever had and wanted the recipe. I told them to search for the “worst” chocolate chip cookie recipe on pinterest. They thought I was crazy.
Haha at least the name makes it easy to find! 😉
I’m so glad that you and your coworkers enjoyed these, Kelly! Thanks for letting me know! 🙂
These look awful. Terrible. Dare I say, horrible.
So, uh…if someone were living alone and wanted to make a smaller batch, could they halve the amounts of the recipe? Just…asking for a friend…with no concept of good taste…you know…
And if you think they look bad, just wait til you taste then… Absolutely dreadful.
You can definitely halve the recipe! I’ve done it many times (and then I always seem to make another half-batch, totally defeating the purpose).
This is probably the most unsuccessful recipe I have ever seen lol
Okay…so let me start by saying that my little guy (not quite 2 years old) and I have taken it upon ourselves to go on the hunt for our favorite chocolate chip cookie recipe. It’s a daunting, tough task but we decided we were up for the challenge ? My little guy loves using the “round round” (mixer) and is the designated chocolate chip dumper. Now…on to these cookies! As an avid baker myself, I’ve tried countless recipes over the years and have read and analyzed probably hundreds more. When I came across yours, I was drawn in initially by the name, then the photography, and most importantly…the maple syrup. That totally had me intrigued so it moved to the top of my “to bake” list and we tackled them yesterday. I do believe they are our new family favorite!!!!! The slight crunch on the outside, chewy chocolatey goodness on the inside, and an extra hint of caramel thanks to the maple syrup and brown sugar. The only change I made was to sprinkle the tops with some Maldon salt since I’m a sucker for the sweet/salty combo. I also had a little trouble with them spreading more than I would have liked, but that was likely my fault for not chilling the dough longer.
I’m so glad that these cookies made it onto your list to try!! And even happier (and so honored!) that you and your family consider them a favorite!! The addition of Maldon salt on top sounds absolutely incredible (I’m a sweet/salty fan, myself) and I’m going to have to try that myself. Thanks so much for commenting and letting me know how the recipe turned out, Katie!
PS.
The fact that your son calls the mixer a “round round” just completely made my day, that is just too cute! 🙂
Ok so every time I make chocolate chip cookies they always puff up and can never get them nice and flat. What am I doing wrong? Any suggestions?
Hmm, so you made these cookies and they were puffy? That is strange… are you measuring the flour correctly (use a spoon to transfer it to the measuring cup and then level it off… if you are scooping it you may end up with more flour than you should be using)? That is the only thing I can think of that would make these cookies puffy if all other instructions are followed. Good luck!
Mine turned out so puffy and cake like as well 🙁 I can’t figure out what I did wrong. I’m wondering if it has to do with over mixing the butter and sugar?? I used a wooden spoon but had to mix quite a bit because the brown sugar kept clumping up. P.S. They were still delicious, I’m just a sucker for flat,chewy cookies!
That’s so strange, mine always flatten. If your butter was melted I don’t think it would be from overmixing the butter/sugar. Strange!
mine puffed up too! although they were still delicious, next time I am going to opt for less flour and see what happens!
I would be happy to make them again as they were a hit with my family! thanks for sharing the worst cookies ever haha
i’ve made these four times and the third time they puffed up. the only thing i did differently the third time was add a little bit less syrup than it calls for because i ran out. made them today with enough syrup and they are flat and delicious. not sure if that’s what did it though so don’t take my word for it!
I wanted to wait to rate until I actually made them. The write up and pictures were so good I made them that night. 🙂 These are the bomb cookies! The whole family loved them and at work they were a hit too! Go get your comfy pants on and make these cookies!!!!
Awesome, I’m so glad that you loved them, Shay! Thanks for coming back and commenting!! 🙂
It says kayro syrup. Do you use light or dark or does it matter?
Hi Lindsi, just regular maple syrup (pancake syrup, such as aunt Jemima). I haven’t tried it with Kayro syrup.
Your writing skills are killer! Thanks for the laugh, and I’m sure in advance for the recipe!
🙂 thank you so much, Rhonda! I’m glad you enjoyed the post!
I’ve been looking for the ultimate chocolate chip cookie recipe for a while, and this is it. These are fantastic 🙂 Just curious – what made you want to use maple syrup in them? It’s an interesting addition.
I’m so glad you liked them, Tricia! I’d been working on creating the *perfect* chocolate chip recipe for a long time, but everything seemed to fall short of perfection. A few months prior, though, I had made brown sugar/maple cookies, and I remembered loving the texture and flavor that the maple syrup added, so I decided to try it here, and it worked beautifully! 🙂 Thanks for commenting!
I am a CCC hater. I always hope that will change with the right recipe. I am on a never ending hunt for “the perfect recipe”. I was truly hoping I had found it this time. While I absolutely love the flavor, my cookies just didn’t turn out. I followed the directions exactly. And my cookies were flat and crunchy. I made them again this time trying more flour, nope same result. I read all these comments about them turning out perfect and am a little baffled why mine aren’t. Any thoughts? Butter sitting 5 min or longer, yep. room temp eggs, yep. I even bought the fancy maple syrup.
Hi Liz! Hmm, I’m racking my brain right now trying to figure this out. I’ve made these cookies SO many times and they’re always soft and chewy, and they’re not the puffiest cookies but they’re certainly not flat.
Here are a couple of possibilities on where things may have gone wrong:
1) Bad/old baking powder or baking soda — If your baking powder is expired or ill-kept it could cause your cookies to totally flatten
2) Did you chill the dough for the full 30 minutes? If it’s not chilled, the cookies could spread more than they are supposed to. Also, when you shape the cookie dough, make the balls almost egg-shaped — taller than they are wide.
3) Did you use parchment paper? While these cookies *can* be made on just an ungreased cookie sheet sans parchment paper, if you happened to use a particularly dark pan it could bake the cookies too quickly and cause them to spread too thin and overbake (the same thing applies if you were to place your cookie dough on a too-warm cookie sheet that hasn’t had time to cool from the previous batch, but if this were the case for you I would expect at least your first batch to be soft and chewy).
4) Is your oven temperature reading correctly? I used to have an oven that ran 25 degrees higher than it said it was! This could cause cookie dough to spread too much, resulting in flat crispy cookies. I recommend keeping an oven thermometer in your oven to make sure the temperature is accurate, if possible.
5) This recipe makes fairly large cookies. If you made your cookies smaller than the indicated 2-3 Tbsp, try reducing the baking time. When the cookies are done, they’ll appear to still be a bit underbaked, and they’ll finish baking completely on the pan as they cool.
Sorry for such a long response, but I really hope these help. These cookies are seriously my favorite and I make them all the time, so I hope they turn out nice and soft for you, if you decide to try them again!
Have read through the comments & noticed one thing that might be making a difference in how these cookies spread & whether they’re puffy or flat… Aunt Jemima’s maple syrup & “fancy” maple syrup. Real maple syrup is quite runny compared to Aunt Jemima’s, which usually has a significant amount of corn syrup… A friend made these for her 3 boys & said they were great & already, I’m contemplating making them this afternoon (instead of tackling my long list of usual weekend “to-dos” like laundry, dusting, menu-planning, organizing, etc.) & have of course, wasted too much time here on my computer…I’ve enjoyed reading the comments but haven’t had time to read them all, so apologies if someone already pointed out the maple syrup theory… 🙂
Salted or Unsalted Butter?
Unsalted. If you only have salted you can use that, though, just reduce the salt to 1/2 tsp
That was a great blog post! I love the angle you used!
Thanks Elaine! Just exposing these cookies for what they really are! 🙂
I love any kind of homemade chocolate chip cookies! Don’t even mention the “Chips AWHAT” cookie! (They are not even tempting to me)
I bet you will ADORE these then, Eunice! Thanks for commenting!! 🙂
Lmao I was looking through pinterest for cookies and I saw the title thinking why would this person post the worst cookies
So I was curious and read your story you had me
I’m going to try these thank you for the humor
Haha, I’m glad you enjoyed the post, Tonya! Thanks for reading, and for commenting! 🙂
Your blog tittle pulled me in right away! Waiting the 30 minutes was the hardest, I was on my way to the fridge, cookie scoop in hand as the time went off! Then I had to wait fir what seems like forever before I could try one. I think I looked in the oven at least 3 times while the first batch was baking. They looked so amazing coming out of the oven, I was really afraid they would be too flat. Then I FINALLY got to try one…. oh. my. word. My days of trying to find the perfect CCC recipe are over. These are AMAZING. Thanks so much for sharing!
Oh man, I know that pain of having to wait for them to chill too well! It’s TORTURE!
I am so, SO glad that you loved them, Kate!! Thanks so much for coming back to comment, too! 🙂
Best . Chocolate. Chip. Cookies. Ever! Someone brought these to a potluck at work today and I’m hooked!
Awesome! I’m so glad you loved them! Thanks for letting me know, Shaun!! 🙂
If you melt half the butter then cut in the rest, it cools the butter to a good temp. These taste delicious. I do not taste the extra golden from the maple syrup but I’ll bet pancake syrup does add a flavor. I might try it that way next time, just out of curiosity.
Also, I forgot to mention, I substituted non-dairy margarine, as I do in all my baking. The substitution worked great; no need for combined margarine/crisco like in some recipes. I had to laugh at the chips ahoy comments; one of my children claims he’s spoiled–he hates packaged cookies, and would rather pass at a school party than eat them. I am a cookie connoisseur and bake cookies all the time so I understand what he’s saying but I didn’t want my kids to be cookie snobs 🙂
I’m glad to hear the substitution worked! I’m always very hesitant when it comes to subbing margarine for butter. Your son is lucky to have a mom who bakes him cookies all the time, and he sounds like a child after my own heart 😉
Great tip, Sara, thank you for sharing! I’m so glad you enjoyed them, thanks for commenting!
Hi Sam, I stumbled upon this recipe as I was looking for cookies my daughter could make for teacher appreciation week, and was won by your description( who doesn’t want soul destroying deliciousness). I followed the recipe to the T and it was perfectly horrifying. They were gobbled up right as they came out of the oven and we were barley able to scrape enough together to make the gifts for her teachers. Thank you so much for sharing this fabulous recipes that will forever live in my cookie repertoire.
That’s awesome, Alli! I’m glad they came out perfectly horrifying for you 🙂
Thanks for coming back and letting me know, and I’m honored that you’ll be saving the recipe in your repertoire!
So excited from reading all the comments. I am about to whip up a batch of these Worst Chocolate Chip Cookies… I will let you know shortly… Thanks in Advance
I can’t wait to hear how you like them!
Do you flatten your cookies at all before baking or leave them in balls to flatten on their own? My dough is chilling right now and I cannot stop munching on it! Maybe I won’t bake them after all… 😉
Hi Stephanie! They flatten out on their own, in fact I make the balls of dough extra tall (more egg-shaped than round) to keep them from flattening too much. Isn’t that dough addicting! I’m not sure what’s better, the dough before or after it’s baked, so I hear you 😉
It is delicious! I made them vegan for my son with food allergies so we’ll see how this goes 🙂 First batch in!
So i’m bringing these for my grandmas staff. Is this a bad idea (are they never going to eat normal cookies again)???
Unfortunately it will probably ruin them for life.
I made these, followed the directions EXACTLY, got a soft by not runny dough, chilled and everything- and yours just look thicker than mine- they got really flat when I baked them. Any tips?
Hi Kim!
These cookies aren’t super puffy and thick, but they shouldn’t be extremely flat, either. Since you said you followed the instructions exactly I’ll assume you didn’t substitute the butter for margarine and you allowed the butter to cool well enough before melting, those would be the most likely culprits for too-flat cookies.
Another reader had a similar problem, so I’m going to copy and paste my response of possible things that may have gone wrong here:
1) Bad/old baking powder or baking soda — If your baking powder is expired or ill-kept it could cause your cookies to totally flatten
2) Did you chill the dough for the full 30 minutes? If it’s not chilled, the cookies could spread more than they are supposed to. Also, when you shape the cookie dough, make the balls almost egg-shaped — taller than they are wide. (the first part of this wouldn’t apply to you since you said you chilled the dough)
3) Did you use parchment paper? While these cookies *can* be made on just an ungreased cookie sheet sans parchment paper, if you happened to use a particularly dark pan it could bake the cookies too quickly and cause them to spread too thin and overbake (the same thing applies if you were to place your cookie dough on a too-warm cookie sheet that hasn’t had time to cool from the previous batch, but if this were the case for you I would expect at least your first batch to be soft and chewy).
4) Is your oven temperature reading correctly? I used to have an oven that ran 25 degrees higher than it said it was! This could cause cookie dough to spread too much, resulting in flat cookies. I recommend keeping an oven thermometer in your oven to make sure the temperature is accurate, if possible.
5) This recipe makes fairly large cookies. If you made your cookies smaller than the indicated 2-3 Tbsp, try reducing the baking time. When the cookies are done, they’ll appear to still be a bit underbaked, and they’ll finish baking completely on the pan as they cool.
Sorry this is so long but I really hope these tips help! You could also try adding an extra tsp or two of cornstarch, which always helps puff up cookies a bit.
OMG! These are the best chocolate chip cookies I ever had! I just made them and they came out perfectly! Thanks so much for the recipe; these are the only chocolate chip cookies I will make from now on!
Awesome!!! I’m so glad you loved them, Jill! They are my favorites, too! 🙂
So I followed this recipe to a T. I cooked the butter to just over a minute. I set a timer once the butter was out of the microwave. I mixed everything like you said. Chilled the dough. Scooped two tablespoons out for each cookie. And it cooked flat and now is just a big dough blob on my pan! Didn’t rise or anything. I didn’t flatten the cookies or anything. This is the worst recipe I’ve made. I’ve never had a cookie do this. Do you know what might have happened. I just threw the entire batch in the trash!
Hi Paige,
After a minute of cooking the butter, was it very hot? I know all microwaves are different but if I microwaved butter in my microwave for a full minute it would be extremely hot, and 5 minutes may not be enough to cool it completely, and this may have something to do with your cookies spreading (if it’s too hot when combined with the sugar, the sugar may melt and the cookies will spread).
However, If everything was measured right and the butter was cooled appropriately and no substitutions were made (such as using margarine instead of butter) I suspect this is probably a problem with bad baking powder/baking soda. Your oven may also be cooking at a higher temperature than it is reading. If you look through the comments, someone else had an issue with their cookies spreading and I left a detailed list of things that may have gone wrong. I hope that these tips help! These cookies have been tested many, many (SO MANY) times and I haven’t had this issue.
Fantastic recipe! I’ve been making chocolate chip cookies for decades now and these are some of the best I’ve ever had. Nice job on them and I love the addition of syrup! Even when you know it’s in there, it’s hard to tell, but you know something is a tiny bit different. Loved them. Just loved them. My husband said they were some of the best he’s ever had too. I had to send my kids to bed so they didn’t eat the rest of them! I had zero issues with the recipe and I’ll be making them again. And funny post too by the way.
Wonderful! I’m so glad that you liked them so much, Amy! They’re definitely a favorite with my family, too. Thank you so much for coming back and commenting, I really appreciate it! 🙂
I am on my second batch in less tHan a week.. the above description is 100% TRUE! These cookies are dangerous! Thanks for sharing Sam!!
This makes me so happy to hear! So glad that you loved them, Melly!! 🙂
Hi just wondering if you ever made these with m&m’s?
I haven’t, but I think an even substitution of m&ms for the chocolate chips would work out perfectly!
I can’t wait to make these! Dumb question but does the recipe call for unsalted butter or just regular butter?
Unsalted, but if you only have salted butter that’s perfectly fine, just reduce the salt in the recipe to only 1/2 tsp instead of 1 tsp. I hope you love them!
Today is National Chocolate Chip Cookie day – NOT THAT I NEED A REASON! These are a perfect solution to the snow that showed up today!
Omg! I didn’t even know! And snow!? Are you in the US, because snow in May should be criminal?!
Actually just National Chocolate Chip day…but a good reason to bake some Chocolate Chip Cookies!
Made these today. Awesome recipe. Only took me about 15 minutes to put together. This will be my go to recipe for cookies now! Thank you.
Awesome! So glad you loved them, thank you for coming back and commenting to let me know!! 🙂
Will definitely try this recipe next weekend. ^_^
Awesome, I hope you love it! 🙂
I had high hopes for these cookies! The dough truly was delicious, they baked up beautifully, tasted so good out of the oven…….then they got rock hard! Any thoughts? I adjusted them slightly for high altitude.
Omg! I have no idea why they might have gotten hard, mine stay soft for days (a big reason I love them so much). I don’t know much about high altitude baking, but I’d suggest removing them from the oven when they still seem just slightly underbaked and allowing them to cool completely and finish baking on the pan. Still,though, between the cornstarch and syrup and melted butter they should stay soft unless they’re really over baked, so it’s strange.
I hope that helps!
Add pudding to the mix or store it in Tupperware with a slice of bread.
If you allowed these to cool completely on the pan, try only allowing them to cool long enough to firm up enough to get the spatula underneath them without smooshing them. That’s what I do, and my cookies stay soft forever and ever amen.
Amazingly well-written!
🙂 Thank you so much, Kristen! I am glad you enjoyed it.
I saved this to Pinterest, but I had no idea I’d be trying them so soon. 🙂 So I’m back. The fam and I decided to picnic tomorrow, so I used my favorite peanut butter oatmeal cookie recipe and then decided to try this one. I have a favorite CCC recipe that I’ve been using forever, but the syrup was an intriguing idea, so I couldn’t let it slip by. And oh, my, are they delicious. And pretty. I don’t know if I prefer these or the other ones I usually make. I might have to start just making a half batch of each when I want CC cookies.
I’m so glad that you liked them, Kristen! And that they rank up there with your favorites! Thanks so much for coming back and commenting, Kristen! 🙂 🙂 🙂
Awesome, awesome, awesome. Let me tell you, I always seemed to mess up chocolate chip cookies, until your recipe. I literally just had 2 and couldn’t wait for them to cool. Batch 2 is in oven as I type. I did change (but not anything major).. I added Mac nuts and to half batch I added coconut (hubby hates coconut). Amaaaaaaazing. Love your recipe and my cookies came out pretty and perfect.
That really is awesome, Heather! 🙂
I’m so glad you loved them and yum the nuts and coconut sound like a great addition (my husband also hates coconut, so I’d have to do it as a half batch, too).
Thanks so much for letting me know how they turned out!!
I made a batch of these and I’ll tell you my results. After the 30 minute wait I took them out and baked them in a 350 degree oven for 13 minutes on my top rack. They came out very flat. They had crispy edges and were soft centers but still very flat. The second tray I made I put in the direct center of the oven and then the cookie was a little bit puffier but not much and the edges were darker (at this point my daughter loved them and couldn’t stop eating them). At this point I decided they needed refrigeration for a full 24 hours because I wanted them to look like your cookies in the picture. So the next day I lowered the heat to 325 degrees and put them in the dead center of the oven and baked them for 6 minutes then turned the pan and baked another 6 minutes and they came out perfect. This is not my ideal chocolate chip cookie because I like a thick chewy soft cookie but I had to try because of your clever wording. This is extremely good if you like your cookies thin with a crsp exterior and chewy middle. I thought we’d take the cookies that were extra crisp and we made ice sandwiches with them. They were fantastic! Hopes this helps the people that had too much spreading when baked. Just refrigerate your dough longer. I made the dough scooped it out then refrigerated so I wouldn’t have to ball hard dough.
Thank you so much for this feedback, Renee! I’m glad that the extra refrigeration worked out so well, and I’m sure other people will appreciate these tips. One thing I might suggest, though, would be keeping the temperature at 350 rather than reducing it to 325, as the lower temperature actually could cause the cookies to spread more than they would otherwise (I know that may seem a bit counter-intuitive). However, if you are looking for that crisp exterior and very soft center the lower temperature is a great idea!
Thank you so much for taking the time to give this feedback, and I’m glad that ultimately you were happy with them (and making ice cream sandwiches sounds like a FANTASTIC way to use up the crisper cookies!)! 🙂
Sam I have a convection oven so I’m supposed to turn down the temperature by 25 degrees with every recipe. Also today the cookies were not crisp and super soft and chewy. My daughter says they are crack. I wish I could add a pic of how pretty they are. Thanks for the recipe.
Oh, I see, thank you for explaining! I’m glad to hear that they are still nice and chewy, I totally agree with your daughter 😉 Thank you, Renee, I really appreciate your comments!! 🙂
I just made these today and they are AMAZING!!!! I can’t stop eating them. This is not good. Worst cookies ever!!!! Lol.
Haha, I warned you!! Thanks for commenting, Ashley! 🙂
If I wanted to lessen the amount of chocolate chips, would I need to adjust anything in the recipe or cooking time?
I’m very excited to try these… I am always on the search for the best chocolate chip cookie!
Nope, keep everything else the same 🙂
I hope you love them, Lacey!!
OMG!!!! You warned us, but I had no idea how very, very bad these could be. They are by far the best chocolate chip cookies I’ve ever had! My family and co-workers absolutely loved these and want me to make them all the time. Now I crave them just like you said. Loved your post and thank you for sharing this recipe.
Haha! I did warn you 😉
I’m so, so glad that you, your family, and your co-workers loved them, Angela! Thanks so much for commenting and letting me know, I really do appreciate it 🙂
These just came out of the oven and good grief they are amazing! We baked half of the dough and froze the rest, but I’m sure that it won’t stay in the freezer for long. Thanks for sharing!
I’m so glad to hear it! Yeah that cookie dough doesn’t stay around for long 😉
Thank you for commenting, Sam (it feels weird writing to another Sam, haha)!! 🙂
Ok, so back on May 5th, I wrote that I was going to try the cookies with pancake syrup to see if the artificial maple syrup flavor lends any more caramelized flavor. My final synopsis is: Stick with the regular maple syrup, if you can; the flavor is better. Also, I learned that my 2nd oven (Yes, I am spoiled with 2 ovens but I cook every day and never eat out. A family of 8 eats a lot of food so I appreciate the luxury that my neighbor afforded me when she moved away-a 2nd oven), which is great for cooking foods like meat, fish, rice–you know the boring food groups, is not so great at baking the best food group, cookies, (sigh), now I need to get an oven thermometer. Either way, I still will make these again but will definitely stick with real maple syrup. By the way, I doubled the recipe and used a small cookie scoop and made aprox 16 dozen cookies. These remind me of Entemann’s–a flavor of my youth 🙂
Thank you for the feedback, Sara! I am super jealous of your second oven, I keep telling my husband that our next house HAS to have two ovens! I’m glad that you liked them enough to make again, and thank you so much for coming back and commenting! 🙂
Oven was off by 30(!) degrees…now trying a 3rd time! Real maple syrup, still parve margarine. Good thing people (read neighbors, sisters…) raid my freezer on a regular basis; I’ve got a lot to go round.
OOOOHHH MY! Yes, please! Quick question- did you use salted, or unsalted, butter? I was just about to grab the ingredients to make these, and have both types in my fridge, so figured it best to ask before I use one over the other… 🙂
Disregard! I just searched for the word butter (figured I wasn’t the only person who had asked… lol) and found my answer! I’m “BTWCCCE” (before the worst chocolate chip cookies ever), but the butters out and I’m excited to get these started!! YUM!!! I’ll post my “ATWCCCE” (after the worst chocolate chip cookies ever) soon 🙂
Glad your found the answer, Erin! Can’t wait to hear how you like them!!!! 🙂 🙂
I added 3 ripe bananas and took out 3 tbs of butter and they turned out sooooo delicious!
I never would’ve thought to add bananas, great idea! Thanks for coming back and commenting, Kaitlynd! 🙂
How funny, you are my new favorite blog!
Well thank you, Amanda! 🙂
Ugh these are definitely the worst cookies EVER! I ate so much cookie dough and now I’ve eaten six cookies in the past four hours. I need to stop but I can’t.
But really, this is such an amazing recipe. Awesome job!
Haha I warned you, they’re bad news! 😉
Thanks so much for commenting, Breanna, I’m glad you liked the recipe!!
Ok, I just finished making these cookies.
First off, I was super excited to find a recipe that has so many awesome reviews. Reviews mean everything to me when I try out new recipes. Second, I was also really skeptical and scared, mostly because I live in Colorado and the high altitude almost always messes with my cookie recipes.
These cookies are freaking perfect.
My regular “go to” recipe for ccc also calls for melted butter, and while the taste is incredible, I’ve always had trouble getting them to not flatten out, even when I chill the dough. These ones were perfect though. I followed this recipe exactly and the dough was definitely not runny. In fact when I added in the flour mixture I thought it was going to be too dry at first. It ended up being just the right consistency. I chilled it for about an hour, maybe an hour and a half, because I was eating my lunch at the time. I didn’t make them quite so big, about a Tblsp or a little more each, and I only baked them for 8 minutes which was the perfect amount of time in my oven, and let them cool on the cookie sheet. I also baked them at 325 because my oven can sometimes get too hot I think. But yes, they turned out exactly how I wanted, light and puffy, and didn’t fall flat after I pulled them out (like most of the recipes I try do).
I will definitely recommend this recipe to my family and friends now! Thank you so much for posting!
Hi Hayley! I’m all about the reviews when trying a new recipe out, too, so I really appreciate every comment that’s been left on this post! I am THRILLED that these turned out for you, especially at high altitude! Thank you so much for leaving a comment, and I hope you’re having a fantastic weekend! 🙂 🙂
Sigh…I’ve made these cookies a few times now. First time, exactly as written. Next couple of times I varied the size to see what the yields would be. I sigh, because this recipe has now replaced my most requested chocolate chip cookie recipe (that I worked for a couple of years on perfecting and won several blind taste tests among friends and strangers). Alas…it is now shelved for a while so I can make these gorgeous, wonderful cookies. They are going to make their farmers market premier tomorrow – I always offer a chocolate chip cookie and last year it was a sea salt variety. Will be interested to see how my customers react to this recipe…I imagine they’ll love it as much as I do!
I have to tell you, Wendy, this comment actually really made my day! I am so, SO honored that you loved these cookies so much, especially given that it sounds like you have your own amazing recipe! I hope that everyone loves them at the farmer’s market, and thank you so, so much for commenting! Have a wonderful weekend! 🙂
Mine didn’t fall flat like yours in the pic! I only had them in the fridge for 25 minutes too. Can you add pic before you put them in the oven?! Maybe we should have flattened them slightly before putting in oven? Taste was great though.
Hi Suzy! Hmm, I’m surprised yours didn’t flatten more. I don’t have a picture right at this moment, but mine kind of look like eggs standing on end when I put them in the oven — I actually make them taller than they are wide so that they don’t flatten TOO much. If yours didn’t flatten then feel free to flatten them a bit before they go in the oven, but it is curious they didn’t do it on their own… I’m puzzled! I suppose it’s possible that the flour was measured too heavy, like if it was scooped/packed into the cup instead of spooned in and leveled that *may* have contributed to this, but that’s just a guess. I’m glad that you enjoyed the taste, though!
These are the long-lost chocolate chip cookies I have been searching high and low for and for many years! I was never satisfied-BEFORE. Thank you!!! Not only for solving the puzzle, but for intriguing me with your “Worst” chocolate chip cookie recipe and your very entertaining (to say the least) commentary.
I followed the receipt to the T, except for using a 1/4 measuring cup for measuring out and shaping. Mine fell beautifully, were crisp on the edges and sumptuously soft in the middle. Perfection!
Again, I thank you and my family thank you!!!
YES I am so happy to hear that you enjoyed these cookies (and the post)! It’s my pleasure to share, and thanks so much for coming back and commenting! 🙂 🙂
I made these cookies last week and they are, indeed, deadly good! They came out exactly like the picture. I was nervous initially because my batter was actually pretty stiff when everyone here has described their batter as being runny! For anyone who has issues with the cookies looking flat, what I did was that I used my oxo medium sized cookie scooper and put one scoop on top of another, then molded them together and pressed down a bit. Definitely an amazing cookie.
Awesome! I’m so glad that you loved them and that they turned out perfectly! Thanks so much for coming back and commenting! 🙂 🙂
I just made these and sorry to say I did not like them. The maple syrup (I used pure maple syrup) made the cookies taste “fishy”. They also burned very easily and baked very flat (even though I refrigerated them for your specified time, or even longer). When cooled they were like cardboard. Did not look like the ones you pictured. Sorry.
That’s alright Donna, everyone has different tastes! I’d check your leaveners though to make sure they’re still good, the cookies shouldn’t be too flat and they’re definitely nice and soft when cooled (not cardboard-like).
I have to say, if these did not turn out for you, it was not the recipe. They are perfect!
These really are the “worst!” I just made them and they are so good I was eating the batter, and now eating the cookies two at a time… I don’t think they will last through the night. Thank you for the recipe even though now I’m going to gain all the weight back that I lost. Lol
Haha, I warned you! 😉
I’m so glad that you loved them Amanda, and thank you for coming back and commenting to let me know!! 🙂
Hmm I couldn’t get it to let me click 5 stars. But it is! These are fantastic I have made these many times, they have a beautiful finish and a great crunchy outside and the perfect softness inside! These sold great at my culinary class’s bake sale!
I’m so glad that you loved them, Katie! They’re my favorites and I love that they sold well, that makes me so happy to hear! Thanks for commenting, and I’ll look into why it’s not letting you give a rating but I appreciate the attempt at 5 stars! 🙂
I hope to try these very soon. Love recipes using maple syrup as we made 27 litres of it this spring. May put off making the cookies for a couple of days as temperatures going to 30 degreesC today, too hot for cookies.
OMG, that’s a lot of maple syrup! I hope you love the cookies once the temperatures come down a bit. Thanks for commenting Kathy!
These are fantastic! My dad said they were the best he’s ever had and quickly proceeded to back peddle since he said it in front of my mother. Thankfully, she let him live and agreed they are the best she’s ever had as well. This recipe is a keeper! Can’t wait to try some of the others on your site.
Haha! I’m so glad that you and your parents love them (and that your mother didn’t kill your father!). Thanks so much for commenting, Suzanne! 🙂
I am definitely NOT much of a baker. I prefer cooking over baking but was really wanting to try my hand at homemade cookies. I came across this recipe and it looked great and the reviews were fantastic. So I tried my hand at it, and it did NOT disappoint! The cookie dough made 32 cookies that were the most chewy and moist cookies I’ve ever had. I’ll continue using this as my go-to cookie recipe for years to come!
That is awesome, Taylor, I’m glad that it worked so well for you!! Thanks for commenting! ?
Sam your description and name of your cookies is very creative. I just made a batch of these and you are not exaggerating, they are amazing. My elderly father ( aka Cookie Monster) and my 25 yr old are enjoying them right now. I always HATE when I read recipe reviews and someone says ” I made these but I changed ….” but here I go ! I really didn’t CHANGE anything, I just added a handful of toasted pecans chopped up because my husband loves nuts in cookies and before baking just a few ( three or four) grains of coarse Kosher salt on top to feed our sweet/salty cravings. I did push a few chips onto each while they were cooling, definitely makes them pretty ! Thanks for the great recipe.
Hi Catherine! I’m so glad you and your family enjoyed the cookies so much! And I think your additions sound amazing, especially the addition of salt! Thanks so much for commenting!! 🙂
Hey there!
I wanted to make these cookies again but I ran out of flour, can I use cake pastry flour instead and how much would I be using?
thanks:)
Hi Mimi! So, I’ve never tried it with cake flour before (or do you mean pastry flour? I see you say cake pastry, but I think you mean one or the other), but I did find this link online (http://www.joyofbaking.com/flour.html) that says you can use 1 cup + 2 Tbsp cake flour for every 1 cup of all-purpose flour that is called for.
So, according to the site I referenced, that would mean adding an extra 6.5 Tbsp (which comes out to a total of 3 1/2 cups + 2 1/2 Tbsp cake flour for the entire recipe). However, if you mean pastry flour, this would be different, I’d have to look into that. I’ve never tried it this way so I can’t make any guarantees on how this will turn out, but I would love to hear how it works if you do try it!
Hey Sam!
On my Robin Hood brand flour, it says cake & pastry flour! I’m not great with baking so I’m a little afraid of trying and it not turning out as yummy as last time! I’m not entirely sure why the bag of flour mentions both cake & party on the label!
Hmm, interesting, I haven’t seen that before! I did some googling on this brand, though, and it sounds like it would be the same substitution as I mentioned in my last comment (this source: http://sweetapolita.com/2012/01/bring-me-flours/ seems to be saying it’s the same as cake flour, if I understand correctly). However, I also read that it is possible that this substitution may make for a more crumbly cookie.
So, I’m truly sorry I can’t give you a clearer answer, it’s just that I’m not familiar with this particular flour and haven’t tried this recipe with cake flour so I can’t be certain, but from what I’ve read it *should* be OK, but possibly a bit more crumbly (these are soft cookies though, so I think they’d hold up pretty well). So sorry for all of the uncertainty, Mimi!
Not a worry! Thanks so much for all your help! you’re such a gem 🙂
So helpful! Although it’s late where I’m from, I may just have to run to the store to grab some AP flour instead!!!
I’m glad to help (just wish I could’ve been more certain and more helpful)! Thanks, Mimi!
Just made these yesterday. They are really great cookies, and believe me, I’ve tried MANY chocolate chip cookies. Love the addition of maple syrup. Anytime there is a “different” ingredient in a recipe, I’m gonna try it. I will try sprinkling some kosher salt on top of my next batch as I also enjoy salty and sweet combo. I added 1/4 cup more flour as my dough was quite sticky. YUMMY cookies. Will definitely make again. Thanks so much for the recipe and I LOVE your blog. 🙂
Thanks, Julie! I’m so glad that you loved them, and I love the idea of kosher salt on top… YUM! Thanks for commenting (and I’m sorry about the delayed response, somehow this comments slipped past me)!
I despise blog recipes where I have to read forever or scroll on and on just to get to the recipe… However Sam, your writing was as appealing as your cookie recipe – which I’d go bake right now if it weren’t after midnight! Thank you for the very enjoyable read; I’m anxious to read more from you 🙂
Hi Joy! I’m so glad you enjoyed the post! I hope you get a chance to try out the cookies, and thank you for commenting (and reading)! 🙂
Can’t wait to try these! What do you think about using M&M’s instead of chips? Got some red, white, and blue for the holiday and was thinking thos might work with your cookie base? Thanks.
Hi Maria! I think that would work great! Just substitute the m&ms in equal amount for the chocolate chips (or do a mix of chips and m&ms). I hope you love them as much as I do!! 🙂
Made these for church. Did not chill them. They were a huge hit!
Awesome! So glad you liked them, and thanks for coming back and commenting! 🙂
Just made these with my 10 year old daughter this evening. She laughed at the name but we have all concluded that they are delicious. Thank you for sharing.
I’m glad you both enjoyed them, Michelle! Thank you so much for coming back and commenting, I really appreciate it! 🙂
I need these homewreckers in my life!
Yeah you do! 🙂
I’ve been on a hunt for the perfect chocolate chip cookie for over a year now, trying new recipes every time I bake cookies, but now the hunt is over! These are seriously the BEST chocolate chip cookies on Pinterest. Maybe the internet. Thank you so much!
I’m so glad that you enjoyed them, Mackenzie!! 🙂
These cookies were crazy good! My new favorite chocolate chip cookie recipe. Thank you for sharing.
Im so glad you enjoyed them Sophy! Thank you for commenting! 🙂
Wow! These were A-MAZ-ing. I’ve been cooking up Pintrest cookie batches for months trying to find the perfect chocolate chip cookie, and the WORST cookie recipe turns out to be The One. Thanks for nothing! JK!
I made a small change: I mixed 1 cup semisweet chocolate chips in with 1/2 c milk chocolate chips and half cup peanut butter chips. The pb chips just give it a little some’n some’n. Then instead of adding more chips to the top while they are still hot from the oven, I dunked the top of the cookie dough ball into a bowl of the variety of chips mixed together before putting the dough ball on the cookie sheet. C’est magnifique! Thanks for such an awesome wicked recipe!
That’s awesome, I’m glad to hear that you liked them so much! I love the idea of the addition of PB chips, haven’t tried them that way myself but I might just have to now. Thanks so much for coming back and letting me know how they turned out for you! 🙂
I am that cookie snob and I adore CCC (chocolate chip cookies). I also love to bake which is quite convenient. I love how you write your recipes. With 5 kids in the house my cookies don’t last long (when I share them!) I’ve made your recipe far too many times now and the family loves them. I have a new go to CCC recipe. I use a whoopie pie cookie pan to bake them in and they turn out “deep dish” which makes them waaaaaaay better! As a maple syrup hobby producer we live to try new recipes with maple! This one ROCKS! I’m trying tonightS batch on the Traeger (BBQ/Smoker) – could be interesting!
Hi Stacy! That is awesome, I love that you use a whoopie pie pan! I can only imagine how nice and thick and soft they are that way! Thanks for commenting, and I would LOVE to hear how tonight’s batch turns out — that sounds so good!
My grandchildren are visiting for a week, so, since a grandmother has to have fresh baked chocolate chip cookies, I decided to try these. Maple syrup? Ok! They are very good cookies, but they are almost tooth breaking hard! It was a big disappointment. We were hoping for soft cookies. Won’t be making them again.
Hi Loretta,
I’m so sorry that the cookies didn’t turn out for you. I’m wondering if anything could have perhaps gone wrong in the baking process? Were any substitutions made? I’ve made these cookies dozens of times and my favorite thing about them is that they are so very soft. Might they have been baked too long? To make these cookies nice and soft they should come out of the oven still seeming a bit under-baked. If you have any questions about specifics I’d be happy to help troubleshoot!
The same happened with one of my batches (of these cookies) and I realized that my butter wasn’t completely cooled when I added it and I should have kept it in the fridge for about 1hr (vs 30min). Either way the next day they went from rock hard to crisp and chewy!!! Perfection once again I just had to wait a bit longer. ❤
Do you know if these cookies (baked) freeze well? (If I can manage not to eat them all!) or if the uncooked dough freezes better? Just made the dough! Can’t wait to try them!
I haven’t frozen either the dough or the cookies before but I think it would be better to freeze the dough rather than the baked cookies. I hope this helps, and I hope you love them! 🙂
Cookies came out great! I baked some right away and the rest I rolled into balls and froze on a cookie sheet wrapped tightly in plastic wrap and foil. When I was ready to bake I let them sit at room temp about 10-15 mins first. Will be making again soon!
That’s great! I’m glad you enjoyed them, and thank you for coming back and commenting! 🙂
Know any substitute for corn starch?? I really want to make these
Hi Court, I’m sorry but I’d really recommend using corn starch, it helps make them soft and I can’t think of a good substitute.
I just left it out and they’re perfect. Wonderful recipe!
Oh fantastic, I’m so glad that they still turned out! Thank you for commenting! ?
Great recipe!! I’m going to try it without corn starch too. Great tips and writing, really enjoyed this post!
Hi Sam. I just saw these on Instagram and can’t wait to try them. I took a fast look at your blog and will have to go back and look through it more thoroughly (I’m at work now) – looks like lots of yummy treats to bake!
Thank you, Annette! I hope you love the cookies and the rest of my recipes, and thank you so much for commenting! 🙂
I actually REALLY disliked these cookies. You sound awesome and your build up had me cracking up and buying right in, but these cookies came out dry and salty and kind of gross! I’m not posting this to be disparaging because clearly others have had success with them, but I just wasn’t a fan! I am, however, a big fan of your writing style. So keep up the good work, sister!
Hi Becca! I definitely appreciate the feedback and I’m glad you otherwise enjoyed the post! I’m wondering if perhaps one of your ingredients were bad or something else could have gone wrong; the thing I love about these cookies is that they are SO soft (and definitely not dry)! If you have any questions I’d be more than happy to try to help troubleshoot, but I’m sorry they didn’t turn out for you and I appreciate you coming back and commenting! Enjoy the rest of your weekend! 🙂
Amazing recipe! I just got done making these & mine didn’t seem to flatten out like yours in the picture! I’m new to baking, any idea why mine came out so chubby? Still taste amazing but they’re thick! Thank you
I’m so glad you enjoyed the cookies, Lindsey! Hmm, there are a few reasons your cookies may not have flattened, I would say the most likely reasons would be if you chilled the dough much longer than suggested (or put it in the freezer) or if the flour was measured incorrectly and accidentally over-measured (this can happen if you scoop flour right out of the bag/container instead of spooning into the measuring cup and leveling) or even if your oven temperature isn’t exact and is actually hotter than it’s telling you it is, these could all have an impact on your cookies. I hope these tips help but I’m glad you overall enjoyed the cookies! 🙂
These were perfectly delicious. Thanks for sharing your secret weapon.
I’m so glad you liked them! 🙂
Well, I just made these amazing cookies…again! Special request from my husband. Does that tell you all you need to know? I have a lot of experience with chocolate chip cookies – based on my age alone – a whole lot of experience. My husband and I love soft CC cookies. These are perfect. The real bonus is that they keep their softness even after being stored. Now, admittedly, they don’t make it for very long, but they do remain soft.
Thanks for the super “worst” recipe. You definitely taught this “old dog some new tricks”!
I love this! So glad that you enjoyed them, Mary! And thank you for coming back and commenting 🙂
Have a wonderful weekend!
I can now attest these ARE the best cookies. I can agree they are also the worst! 😉 I hate choco chip cookies because they’re never just right so I was really skeptical-but Oh My Gravy! I am having to stop myself from eating them all!!! Thanks for sharing the recipe!
Haha, I warned you! 😉 I’m so glad that you enjoyed them so much, thank you for commenting! 🙂
Oh my, my, my!! These were out if this world delicious…oops…”The worst” chocolate chips cookies ever …lol. I’ve tried different version, but never came across using Maple syrup. Love it. Thanks, however, my waist, butt and tummy..will suffer ?
I feel ya! These were bad news for any semblance of good eating habits that I had! So glad that you liked them, Stephanie! thank you for commenting! 🙂
I’ve already made 3 batches these past few days. For my husband, then my parents and then my son’s family wanted some. I do believe they’re a hit!!!
Thanks, again!
I have to admit that the title of your recipe is what caught my attention. I have become so disenchanted with all the “world’s best,” “the best in the universe,” etc. recipes and thought, “ah, a kindred spirit.” You are so right about your “secret” ingredient–it adds a flavor you can’t quite put your finger on. They were a total success and I shall replace my old “world’s best” recipe with “the world’s worst.” Thank you, much!
I am so glad that you enjoyed the recipe, Carol! 🙂 Thank you so much for commenting.
I was wondering if it would be okay to refrigerate the dough overnight and if the cookies would turn out okay if I did refrigerate them longer, thanks!
Yes that would be fine, it will actually allow the flavors to develop even more. The dough can be refrigerated up to 2 days in an airtight container (or in a bowl covered tightly with clear wrap). It could possibly be refrigerated even longer, but I haven’t tried longer than 2 days. I hope you love them!
I just made these they came out bug and fluffy not like yoirs i measured everything correctly.
Wow. No joke, these are the worst cookies ever. I made one batch and ever since everyone that tasted them won’t stop asking me to bake them :/ my husband (a former chef) requests them all of the time now and I hate making them because I eat way more than I should. By far the best cookie recipe I’ve ever tried though! I don’t know if I should be thanking you due to the above mentioned but I will anyway, thank you for the great recipe!! ;
🙂
Haha! Your comment made me smile, Suzanne! I’m so glad that you and your family have enjoyed the cookies so much. Thank you for commenting 🙂
I just made these today and they are the best cookies I’ve ever made. Other “best” cookies recipes always came out too crunchy or too doughy. Never just quite right. These have the fluffy texture I’ve been searching for and even my husband admitted they’re the best I’ve made. Thank you for sharing this with everyone. I’m definitely keeping this as my #1 cookie recipe.
Yay! I’m so glad that you and your husband loved them, Amber! Thanks for commenting 🙂
As a european I have no clue about US measurements and the like, so is it one cup of pure molten butter in the recipt? Or did you measure before, when it was in a solid form?
Hi Eric! It’s 227 grams which you then melt. Most of the rest of the conversions can be found online, but I do hope to have this in metric measurements as well, soon! 🙂
After reading all of the reviews, I can’t wait to try the recipe. From the reviews I can tell my one question is going to sound silly! How long after baking will the cookies stay fresh? I would like to make some for my neighbors during the holidays but want to work out the bake vs deliver timeline.
Nita I’m sorry I seemed to have missed this comment earlier! I’ve never been able to keep these cookies around longer than 2 days before they’re all eaten, but I imagine they would be good for at least a week. I don’t think they would go bad sooner than your average chocolate chip cookie. I hope this helps!
made these today for some hungry hockey players! was tight for time so put dough in freezer for 15 minutes and it worked out just fine. Boys loved them, they stayed chewy and so yummy!
I made this last night and I don’t know what I did wrong but they ended up rock hard. Any ideas?
Hmm, very strange, these should be soft and chewy! Is your oven temperature accurate, are your leaveners still good, and did you slightly underbake them and allow them to cool on the cookie sheet and finish baking that way?
Ok young lady, in my book you win the prize. I am an avid cook and baker and in my lifetime ( I am over 50, gasp!) i have tried so many different recipes. This is the best and I have made some pretty darn good ones. My 27 year old daughter loved them. Thanks for sharing, I so appreciate it !
Fantastic. I switched out some flour with cake flour and did the butter in between melted and soft. I also added a bit more flour. I typically have problems with runny cookies so I wanted to make sure that didn’t happen. For the people with hard cookies, you had to have left out an ingredient (maybe the maple syrup?). Even over the 13 minute mark, these are super soft and splendid. Wonderful recipe!
Awesome, I’m so glad to hear you enjoyed them, Kristyn! 🙂
These cookies were so good i couldn’t believe it!!!!! I didn’t make the whole batch because you know what happens with too many cookies around especially in my house. My oven will cook food to a crisp lol. So my baking time is always less than the suggested time given. I didn’t have any maple syrup which i realized at the last minute, so i had to use regular pancake syrup. The cookies still taste so good. My next batch will have the maple syrup though. Thanks for the recipe.
Why thank you! I’m so glad that you enjoyed them 🙂 🙂
The dough is in the fridge as we speak. I can’t wait to try them baked Hahaha
And seriously, I want you to be my new best friend! I’m cracking up as I read this post ?
Ah awesome I hope you love them! And if you send me some of the cookies we can totally be best friends 🙂 🙂 🙂
I’ can’t get the print icon to work I click on it but nothing happens.
Hi Don, I’m sorry about that! I am able to print it here — it comes up in a separate screen and I print it from there. I am going to e-mail you the recipe so you can print that e-mail without worrying about printing the whole website page, if you’re still having problems or would prefer me to send the recipe a different way, please let me know!
I have made these before and they are WONDERFUL! I am making more today, they turn out so perfect…
I love hearing this! So glad you enjoyed them so much, thank you for coming back and commenting! 🙂
I just tried these. Great flavor! However, mine turned out paper thin. I followed your directions perfectly and I have chocolate chip crepes. Any suggestions? Would love the chewiness/cakiness that your cookies appear to have. Thanks!
Sugar, you are one smart cookie! Thanks much for sharing your recipe and your creativity! Love it!
🙂 🙂 So glad you enjoyed the post, Queene!! 🙂
Sorry to say, I didn’t like these cookies…will stick with my old favorites.
Uh oh..I made these twice in the same week. I’m in trouble.
They’re addictive, I warned you! 😉
I LOVE ❤️ this recipe!!!! Third time making this. The maple syrup really does something magical in the recipe ??????. I have people who don’t like chocolate so I make a batch of this plain omitting the chocolate chips and they still come out delicious. This is a keeper in my recipe box.
You are right. These have to be the best worst ever cookies. I have had to make them several times for a senior group. This way they can make sure that the cookies are the worst. Thank you for the recipe!
So glad you enjoyed it! 🙂
I don’t have maple syrup can I use honey?
Hi Jay, sorry for not seeing this sooner (your comment was somehow marked as spam, apologies!). I don’t know if it’s too late, but while you *can* substitute honey for maple syrup and it should result in a similarly textured cookie, I can’t guarantee that the taste will be as good as it is with the maple syrup. The results would (obviously) have honey undertones rather than maple, but that’s not a bad thing if you like honey! If you do try it, please let me know how they turn out for you!
This recipe is definitely a keeper. I like to bake them for 10 minutes instead of 13 though, perfect medium rare!
I like the way you think! Glad you enjoyed the cookies, Alex!! 🙂
I allowed the butter to cool completely so that it would not melt the sugar and the dough came out runny, even after chilling. The butter was cold but still liquid.
What am I doing wrong?
That’s very odd, I literally just made these again today and did not have that issue. If everything was measured properly and the butter was cooled appropriately, this simply shouldn’t have happened.
I’ll admit, I’ve never made so many batches of cookies in a one-week period. But these were SO good that I made some for a “Friendsgiving” and, since there were no left-overs, I made another 1/2 batch for home the next day. And I’m making another batch for Thanksgiving tomorrow. I’ll be entering these in my department’s cookie contest too. If it’s not broken, don’t fix it, right! A definite crowd pleaser. And pressing a few chocolate chips on top right when they get out makes them look amazing. I don’t bake from scratch often, and I love how easy the recipe and instructions were to follow. For some reason I can’t leave a rating, but it’s a 5-star for sure!!!
Hi Sam,
I have a quick question about the flour measurements…. are you saying to add 3 and 1/4 cups of flour or (3) 1/4 cups of flour? Just waned to make sure I got the measurements correct. Thanks!
Hi Jessica, yes, that is correct. Hope you love the cookies! 🙂
I love these cookies. I usually use the white chocolate chips.
I’m so glad you enjoy them, Linda! 🙂
I am not normally a fan of raw cookie dough, but it was unbelievably hard to leave this in the fridge for the hour while I got the kiddos ready for bed. I did one slight variation on the recipe and used a bag of peanut butter/chocolate chips because it was all I had on hand. OMG. It’s perfect, like my favorite pancake toppings but in cookie form. Will never use another chocolate chip cookies recipe again.
Hey Sam! I am just trying out your cookies and was wondering if t makes any difference using lined baking sheets rather than parchement paper… can’t wait for them to be ready!!
Hi Sofia! Do you mean unlined baking sheets? You definitely don’t have to use the parchment paper, I just prefer it because it makes cleanup easier, but you’ll be totally fine without! Hope that helps! 🙂
Are you able to freeze the dough and then bake?
Yup! I recommend portioning it into balls before freezing, then you can bake right from the freezer (they may take a minute or two longer if they’ve been frozen completely).
So gooooood!! Thank you 🙂
Is this a high altitude friendly recipe? I’m currently in Colorado and I’m dying to make these!
I’ve never tried at high altitude so I have no way to know for sure, but here are some tips from King Arthur Flour on how to adjust a recipe for high altitude: http://www.kingarthurflour.com/learn/high-altitude-baking.html . If you do try them, with alterations or without, I hope you let me know how they turn out!! 🙂
Thank you for sharing this recipe! It’s a great cookie. Everyone really enjoys it.
I’m so glad to hear it, thank you for commenting!! 🙂
Love! Love!! LOVE!!! these are the best!! They will be my go to for chocolate craving! Family loves them and so will Santa!
Woohoo! So glad you love them, Merry Chrismtas! 🙂
Thank you for the recipe.
I loved it
So glad you enjoyed the cookies!!
These cookies are the best (worst!!) because as you said, I have to make sure these cookies are available at home at all times! Love love love them!!
WOW! These are great cookies! Possibly the best I’ve ever baked, and I’ve baked a lot of chocolate chip cookies! Thanks for the recipe!
It makes me so happy to read this! ☺️
Thank you for commenting, Donna!
Delicious! I added an extra tsp of Vanilla because vanilla brings out the chocolate flavor in cookies really well. Also added a smidge more syrup (Because Im a glutton for sweets) and they came out stupendous! Thanks for the Worst Cookies!
Yum! So glad you enjoyed the cookies, Drew! 🙂
Love this recipe! I’m curious if you’ve ever tried using it for bars rather than drop cookies. If so, how did the bars turn out? Do you have any modifications or recommendations to modify? Thanks!
So glad you enjoyed it! I haven’t exactly taken this recipe and made it into bars, but I have used it as a starting point when developing both of these recipes: https://sugarspunrun.com/browned-butter-blondies-with-walnut-crumble/ and https://sugarspunrun.com/congo-squares/
Hope that helps!
I saw this recipe on a day that was one of the worst for me. I knew I had to make some for my grandson who is going through chemo and having an especially had day. In addition, everything tastes awful. I made one batch according to the recipe for his brothers and a second batch with raw honey for him (health benefit of honey over maple syrup). I told him they were they Worst Ever so it was okay if he didn’t think they tasted good. He liked that idea and ate some. Doctors were pleased he ate something. Thank you. They really are delicious
Linda, I am so grateful for your kind comment and I appreciate you coming back to let me know how the cookies turned out. I’m sorry that you were having such a terrible day, I actually work with cancer patients doing research on taste loss that happens as people go through chemo/radiation, and I hope your grandson soon gets his sense of taste back as so many of my patients do (I know it can take a while and be a very frustrating process, it’s really made me realize how much we take for granted — something as simple as being able to taste a cookie).
I’m sending tons of well-wishes out for you, your grandson and family, I hope he feels better soon, and it gives me so much joy to know that he ate some of these cookies. –Sam
I think cooking honey destroys the health benefit
Swapped maple syrup for pancake syrup and butter for avocado… turned out great! Although not quite as sinfully delicious as with butter, a definite keeper. 😀 Thanks for coming up with this delicious recipe!
Just made these cookies: my family gulped them one after the other, unbelievably delicious cookies! Thanks for the recipe :).
I will definitely make them again and again!
Yay! So glad everyone enjoyed them! Thanks for commenting, Amelia! 🙂
Love the maple syrup in these cookies. Yes, they are the “worst”!!!!
Hate to be the Kill-Joy but… not loving these. The receipt itself and the consistency of the cookie was nice. But for me and the group of 13-year old boys who serve as my weekend “Cookie Judges, ” this was voted, “Good, but not as good as your other recipe; don’t make again.” That maple syrup. First off, I don’t want to smell maple syrup when I have chocolate chip cookies in the oven. Second, it took a sweet cookie and obliterated it beyond enjoyment. Sorry.
Hey Sam,
Just read the recipe and found out it is actually the same one I use, I added baking powder to the original recipe and cornstarch for extra fluffiness and softness. Maple syrup is new to me, however, I do use powdered milk for I have read that it helps soften them more, is it true or is it only in my mind? heheh. Mine actually stay soft for quite a while. I stuff mine with Nutella all the time ! Love your blog, keep up.
oh and one more thing, do u think softened butter yields better cookies?
Hi Sarah! So glad you like the recipe, I’ve actually never used powdered milk so I can’t say for sure, but that is an interesting addition! Love that you stuff yours with Nutella — YUM! And I think melted butter makes for the best cookies 😉
I have some bacon syrup. I’m going to try in instead of maple syrup!
Sounds incredible!
All other “best” chocolate chip cookie recipes have been thrown away/deleted. I will now only make these. Thanks for ruining my life/waistline!!
Yay! I love hearing this! Thank you for letting me know how you liked the cookies, Janelle!! 🙂
I’m getting ready to make these and wondered……can you use margarine, or does it have to be “real butter”?
I’ve only ever made them with real butter and almost always recommend using butter over margarine, but I think you could get away with using margarine. If you do try them that way I would definitely appreciate if you write back and let me know how they turned out! 🙂
These cookies were amazing
Glad you enjoyed them!
Hey I just have a quick question! Did you use salted or unsalted butter with this recipe? Thanks!
Unsalted 🙂
I hope you love the cookies!
Now that I’ve baked literally thousands of these cookies, I can attest to them being the worst.
I love to bake and I love trying new recipes. So when I happened across this recipe about a year ago, I thought I’d give it a shot. Ever since, I’ve been making them nonstop. Now when I ask “oh, can I bake anything?” All I get is “can you make those cookies?”
No one wants me cheesecakes, mousse, cupcakes, magic bars, peanut butter bars, or ANYTHING other than these cookies.
They are… too good. I’ve never known “too good” before. 😂
Haha this made my day 🙂 So glad these cookies are a hit, but I warned you they would take over your life 😉
I followed the directions exactly, and just as you described, these are THE WORST cookies ever. Why would you post this?? Have you no mercy? Everything you said would happen has come to pass in my house. I’m simultaneously ashamed and elated. Thank you for this. You are the the worst.
I can’t find the oven temperature listed anywhere in the recipe. I imagine it is listed somewhere in the myriad comments, but please will you put it in the body of the recipe? Thank you!
I finally found the temperature. Thanks! I’ve got cookies in the oven now!
I hope you love them!
Hi Wendy, it is listed in the recipe in step 8: “While the dough is chilling, preheat oven to 350F and prepare cookie sheets by lining with parchment paper.”
These are UNREAL!!! I can’t stop baking/eating them. My husband and I have baked and eaten these cookies 3 times in the last 2 weeks. I’ve never done that with a recipe before!! Hands down best chocolate chip cookies I’ve ever had! Thank you for sharing!!!!!!!
Yay! So glad you enjoyed them so much 😀
Oh my gosh! These cookies are amazing!! This will now be my go to chocolate chip cookie recipe. I didn’t have corn starch, so I used flour in place of the corn starch but they still turned out great!
Yay! I’m so glad that you liked them so much, Julie! Thank you for commenting! 🙂
The are HANDS DOWN the BEST cookies Ive ever made! All my other chocolate chip cookie recipes are in the garbage as i type! These are simply AMAZING! I dont know if its the melted butter, or the syrup, or a combo, but these blow everything out of the water. I think my son melted when he tasted them!
Thank you so much for these!!
Woohoo! So glad you like them, Amanda! 🙂 Thanks for letting me know how they turned out for you!!
Hi! So baking large, think, chewy chocolate chip cookies are my style. I don’t know why, but they are. I like to give them to people as presents to so that makes it easier. Do you think it would still come out if I put a lot of dough in one cookie so it was really big?
Hi Hanna! It depends on exactly how big you’re trying to make the cookies.
If you mean making them with say… 3-4 Tablespoons of dough, I’d say you’d be fine (though they would need to bake longer). However if you’re thinking like a cookie-cake made on a pizza pan, I would worry that the edges would crisp and get hard while the centers would stay quite underbaked, does that make sense?
I’m looking forward to trying these. I’ve never put cornstarch in cookies before; I’m guessing this might account for them staying soft longer? Is this the case?
I actually prefer my cookies crunchy (at least on the outside). So, I’m considering leaving the cornstarch out. Your thoughts?
Thanks,
Rachel
Hi Rachel! The cornstarch does help keep them soft, but if you’re looking for crunchy cookies I don’t know that I’d recommend baking these. You *could* try baking them a little longer than indicated to help make them crunchy on the outside, but I’m not sure how well that would work as there are a lot of elements to these cookies that make them soft and chewy beyond the cornstarch — the melted butter, brown sugar, maple syrup, etc.
Hi! Did you measure 1 cup of butter before or after melting it? Thanks
Hi Rabea, it would be measured before. 1 cup of butter is 2 sticks US or 226 grams. I hope that helps! 🙂
Sam,
Omg! You were so right, these were the WORST CCC.=X They were everything you said they were.:) I tried your recipe yesterday and love how the maple adds to the sweetness and I think to the chewy factor as well. I did cook mine until the edges & tops were light brown. The edges were just the way we love our CCC(alil crunchy on the outside; but chewy in the middle). If there was an attachment button for pics, I’d show you how mines came out. We will be using your recipe from now on. Thank you for sharing it especially the secret ingredient. At first I was skeptical; but now I’m a total believer.:)
😀 I am SO GLAD to hear that you enjoyed them, Joanna!! Thank you for letting me know how they turned out for you!! 🙂
Love these cookies! Mine do not spread like yours though. I use an ice cream scoop and they stay in that shape. What could that mean? Yours just look so pretty.
Hi Allie! It sounds like too much flour may have been used, try to measure the flour by spooning it into a measuring cup (rather than packing it in or scooping) and then level off using a straightedge like the back of a knife. I hope that helps!
Hey Sam I was wondering will adding the Maple Syrup change the flavor of the cookie? I’m making these for a family picnic & didn’t want them to be overly sweet.
Hi Na’Esa, I’m not sure exactly what you mean. Are you asking if it will make them taste like maple syrup? I don’t think that they taste like maple syrup, neither did any of my taste testers, I think the maple syrup just gives them an extra depth of flavor that most chocolate chip cookies don’t have. I hope that helps, but please let me know if you have any other questions! 🙂
Best chocolate chip cookies I’ve ever made and taste soft and fresh the next day (and probably the third, if they lasted that long). Followed the recipe precisely. I think cooling the butter, and dough (along with the corn starch) is the key to these cookies success.
Recipe seems like it would do well with different add ins and variations. I may try adding cocoa and oats next time.
I’m so glad you enjoyed them so much, Carolyn! Love the idea of the add-ins! Thanks for coming back to let me know how they turned out for you 🙂
I made these cookies last night. Being that my family is from Maine, I had to try these because of the maple syrup. As I was reading the recipe, I realized that this recipe called for A LOT of sugar (Definitely more sugar than my family is accustomed to eating.). I reduced the sugar by 3/4 cup. I also forgot to add in the last 1/4 cup of flour. They were still quite sweet. I chilled the dough for the recommended 30 minutes. We have a gas stove. It runs at a normal temp (based on the oven thermometer.). I used a tablespoon to measure out the dough. I didn’t bother to form them more than what they were coming out of the measuring spoon. I baked them on top of parchment paper, which was placed over top of a large, well used, Pampered Chef pizza stone. I ended up having to bake the cookies for 4 extra minutes (So, 17 minutes total.). I also had two pizza stones in the oven on two different racks. The cookies on the bottom were not as done as the ones on top. The cookies on the top rack came out cakier than the ones on the lower rack, which came out fuggier. I let them cool on their stones. Next time, I’m cutting the brown sugar by 1/2 yet again, so I’ll only be using 1/2 C brown sugar, 1/4 cup white sugar and 1/4 -1/3 cup of real maple syrup. We actually couldn’t taste the maple flavour at all in the cookies. If I would have followed the recipe exactly, we would not have been able to eat them because of the sugar content. In that case I would have to have given the recipe a 1 out of 5, but since I omitted half the sugar, they turned out almost perfect for us. I took photos, but don’t see a way to post them here.
Glad you enjoyed overall. I don’t have an option to share pictures in my comments but you can always share on my Facebook page or tag me on Instagram.
My goodness, you are right… These are absolutely HORRIBLE! Haha, but really, my husband only likes soft chewy cookies (I feel the same way but try my best NOT to eat cookies in general) and these were perfect. Definitely sweet but what else do you want with a cookie… Also, I like salty cookies (weird, maybe) so I used salted butter and salt as you called for it… Just how I like it. So if there are any others out there that like salty/sweet cookies, this worked great. Thanks for the recipe, definitely signing up to see your others!
My goodness, you are right… These are absolutely HORRIBLE! Haha, but really, my husband only likes soft chewy cookies (I feel the same way but try my best NOT to eat cookies in general) and these were perfect. Definitely sweet but what else do you want with a cookie… Also, I like salty cookies (weird, maybe) so I used salted butter and salt as you called for it… Just how I like it. So if there are any others out there that like salty/sweet cookies, this worked great. Thanks for the recipe, definitely signing up to see your others!
Haha! I’m glad you enjoyed the recipe, Alison! Thank you for commenting! 🙂
Baked these Lil Devils tonite! They are absolutely the best cookies by far! My kids love them & unfortunately so do I! Even my extremely picky 17 year old liked them. He said they were just “all right” but he consumed 7 in just a few mins! My oldest daughter was ready to fight him because he “took way to many” according to her. Will use this recipe from now on!! Thanks so much for sharing!!!
Yay! I’m so glad that everyone enjoyed them! Thanks so much for commenting, Kristi! 🙂
Can’t you use honey instead of syrup?