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 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?
A Recipe For Ruining Your Life
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 more 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.
More Cookie Recipes You May Enjoy!
The WORST EVER Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and then cooled for at least 5 minutes¹ (226g)
- 1 1/2 cups light brown sugar packed (300g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup² (60ml)
- 3 1/4 cups all purpose flour (415g)
- 2 teaspoons 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
Recommended Equipment
Instructions
- In a large bowl, stir together melted butter and sugars.
- Add eggs, one at a time, stirring until combined.
- Stir in vanilla extract and maple syrup.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add flour mixture to wet ingredients, stirring until completely combined.
- Stir in chocolate chips.
- Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)
- While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper (if you don't have parchment paper, you can bake directly on an ungreased cookie sheet).
- Scoop about 2-2 1/2 Tablespoons of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
- Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
- Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.
- Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.
Notes
Why Did My Cookies Spread Too Much?
Did you run into cookies that spread all over the baking sheet in the oven? Here are your most likely culprits:- The butter was too hot when you added your sugar, causing the sugar to melt and creating a greasy cookie dough that never stood a chance.
- You didn't add enough flour. If the flour was under-measured, your cookies could spread when baking.
- Your baking powder/baking soda was bad. These need to be stored properly and often will expire after 6 months, if yours is old, that could be the problem.
- The dough didn't chill long enough. If your dough is still very sticky after 30 minutes, let it chill longer.
- You put your cookie dough on a hot cookie sheet. It actually starts to melt before it can even begin baking.
- Your oven temperature is incorrect. Make sure the oven is fully preheated and at the correct temperature before baking your cookies. Many ovens do not report their temperatures correctly and run hotter or colder than they indicate. I purchased two inexpensive oven thermometers that I keep in my oven to make sure the temperature is right.
Why Did My Cookies Not Spread In the Oven?
Did your cookies not spread at all? Did they stay in balls even after baking? This might be the reason:- Flour was over-measured. It's so easy to over-measure flour, especially when using cups rather than weight measurements. Never scoop your flour directly into your measuring cup, it packs the flour into the cup and you end up with way more than the recipe actually calls for. Instead, use a scale (this is the scale that I use) or use a spoon to pour the flour into your measuring cup and then level off the top with a straightedge (like the back of a knife).
- Your oven temperature could be incorrect. See above note, just as it can cause your cookies to spread too much, it can cause them to not spread enough!
Nutrition
Treat yourself to a FREE E-BOOK!
I originally published this recipe 3/21/16. I am re-sharing it today with a new photo and a new video and some additional notes that I’m hoping will be helpful. While I’d like to update all of my photos, they’ve become so well-known that I have chosen not to replace all of them at this time.
Cheryl Robbie says
These are the BEST Chocolate Chip Cookies I’ve ever made. My granddaughters are in love with them. In fact, Amy, my 20 year granddaughter is taking the recipe with her when she goes back to college so she and her friends can make them in the dorm kitchen. Thanks for sharing.
Sugar Spun Run says
That is wonderful to hear, Cheryl! I am so glad that everyone enjoyed them. 🙂
Jen says
Hi! I am gluten-free and I was wondering with this recipe work with gluten-free flour.
Jen
Sugar Spun Run says
Hi, Jen! I do have experience baking gluten-free however, others have tried using 1:1 Gluten-free flour and have reported success. I hope that it works well for you too! Keep me posted. 🙂
nourhan says
These turned out so delicious! I have also tried your white chocolate macadamia recipe. Would it be a good idea to use the recipe for worst chocolate chip cookies and add macadamia nuts to create the white chocolate macadamia cookies? Thank you!
Sam says
You could definitely add macadamia nuts to the worst chocolate chip cookies. I would recommend reducing the chocolate chips in the cookies just a bit so you don’t overload the dough. 🙂
Bertha says
Hi can this be used to bake giant cookies too?
Sam says
Hi Bertha! I’ve found they don’t quite bake as evenly when you start making them too large. I do have a giant chocolate chip cookie you can use. 🙂
Chris says
The recipe sounds wonderful but I don’t like maple at all I don’t use it on anything. I don’t even like the smell of it. Is the flavor of the maple really strong in the cookie?
Sam says
It’s not, but if you want a different chocolate chip cookie recipe I would recommend my brown butter chocolate chip cookies.
senda says
I love this cookie recipe so does my family! there perfect!
Sam says
I’m so glad you enjoyed, Senda! Thank you so much for commenting, I appreciate it!
Jenny says
Hi i’m making these for a special occasion and only need half the dough. Can i store these in the freezer for future events and if i can for how long do you think it would last without going bad.
Sugar Spun Run says
Hi, Jenny! Yes, the dough freezes well. I usually roll them into cookie dough balls and store them in a freezer bag or an airtight container. The dough should be good for up to 3 months. I hope that helps. 🙂
Olga says
I’ve been baking for over 40 years. This is the best chocolate chip cookie recipe I’ve ever made and I’ve tried many! I bake for our local hospital’s operating rooms and they devour these cookies. Thank you very much for this recipe.
Sugar Spun Run says
What a sweet gesture, Olga! I am so glad that the staff has enjoyed them! Thank you for using my recipe. 🙂
Christina Knightley says
These were amazing! So yummy thank you for the recipe
Sugar Spun Run says
I am so glad that you enjoyed them, Christina! Thanks for commenting. 🙂
Grace Anderson says
I love this recipe! It is one of my go to recipes now. Thanks for sharing!
-Grace
Sugar Spun Run says
I am so glad that you LOVE this cookie recipe. Thank you so much for commenting, Grace! 🙂
NIKA says
I made half of the suggested serving because i dont need 32 cookies LOL so i split in half all ingredients andddd they were so delish! – now i wish i made all 32 so i can freeze and save for the occasional craving!! do you ever freeze cookies and which is the best way to preserve them when ready to eat again?
Sam says
I am so glad you enjoyed them so much! I typically freeze them before baking. I will roll out the dough balls and then wrap them individually and store in an a freezer bag. Then I bake them straight from frozen. It takes a minute or 2 longer, but then you can have fresh cookies anytime in just a few minutes. 🙂
Bridgette Ramirez says
if i wanted to add peanut butter how much do you recommend i add or take away from other ingredients in order to add it?
Sugar Spun Run says
Hi, Bridgette! I have not added peanut butter to this exact chocolate chip cookie recipe before therefore I can not provide you with any personal recommendations. I do have a Peanut Butter Chocolate Chip Cookie Recipe that I would reccomend using instead. 🙂
Dolores says
Can I use my stand mixer or is it better to do it by hand for this recipe?
Sam says
Hi Dolores! You can use a stand mixer but the melted butter makes these really easy to do by hand. 🙂
Maureen Eichman says
Well, I made it past all the dire warnings because of course the devil was at work here. But I was saved by the angel of weight loss when I read those dreaded words “long-lasting chewiness and softness”. Thank you guardian angel, I hate soft chewy chocolate chip cookies. Now that my brother has passed away I am alone on the planet craving the perfect hard and crunchy-crumbly choc. chip cookie.
So, that’s a long way to go to ask your advice on making a hard(ish) crunchy cookie. I have been experimenting and think I may be on to something. From the original Toll House cookie recipe, I have reduced the brown sugar from 3/4 cup to 1/2 cup, increasing the granulated to 1 cup. I think I read somewhere that the brown sugar encourages the dreaded softness. Then I reduced the temp from 375 to 350 and increased the baking time accordingly. I’m getting there.
Do you have any further recommendations?
If you haven’t already deleted my lengthy tome, I must tell you that your lemon cake looks incredible and I will be trying that as soon as I make sure I have all the ingredients in the house.
Thanks Sam….
Maureen
Sam says
Hi Maureen! This unfortunately is not the recipe for crunchy cookies. I do have one coming in the near future. There are lots of different things that go into making the cookie crunchier rather than softer. I hope you love the lemon cake! 🙂
Jenni says
We make our chocolate chip cookies (different recipe, I haven’t tried this one yet) and put them immediately into the freezer. They are absolutely fabulous that way if you like a crunchy cookie. I know it sounds crazy, but give it a try!
Maureen Eichman says
Thank you, Jenni. I will try it.
E says
Hi!
I love your videos and recipes. ! Last night I was exited to try this cookie recipe . I got distracted and added 2 teaspoons of baking powder and forgot to add the corn starch. I haven’t baked them yet, but everything is mixed together. Can I still add the corn starch?
Thank you!
Sam says
You will need to get the cornstarch thoroughly mixed in and at this point I don’t know that it will be possible. The cookies won’t turn out properly with double the baking powder. I’m not sure how it will turn out. Good luck! 🙂