Go no further! While many have called these the best chocolate chip cookies, I assure you they are actually the worst, and this recipe might actually ruin your life.
Consider yourself warned.
The Best Chocolate Chip Cookies are the Worst
I can only assume that something must have gone horribly wrong to bring you here today.
Amidst a cherry-picked Pinterest Sea of “perfect chocolate chip cookies”, a Google Forest of the “best chocolate chip cookies”, and dog-eared cookbooks of “award winning” and your family favorites, you have somehow found yourself here, face-to-cookie with the actual worst chocolate chip cookie recipe.
Oh, I know what you’re thinking: It’s just a cookie, right?
I mean, sure, they look innocent enough. Golden with melty chocolate chips, crinkled edges and chewy, melt-in-your-mouth interiors… but one bite and you’re positively ruined for life.
These cookies will consume your life, shrink your jeans, and steal your boyfriend (I wouldn’t put it past them, anyway).
They even contain a secret ingredient.
A Secret Ingredient You’ll Wish You Never Discovered
How obnoxiously cliche, and, even more obnoxiously, intriguing.
I won’t drag it out. The secret ingredient is maple syrup. And sure, pure maple syrup (priced per ounce nearly the same as gold) would work just wonderfully here. But, if you have a sticky bottle of Aunt Jemima in your cabinet (as I happened to when I set out on the unholy quest for a secret ingredient for the worst-but-should-be best chocolate chip cookies), that will work just fine, too.
What kind of self-respecting cookie doesn’t demand purity and quality?
Only the worst kind.
Ingredients (& Secret Ingredients)
I credit (or, rather, blame) this “secret ingredient” for being the greatest offender in this positively worst chocolate chip cookie recipe. It gives the cookies a subtle, caramelized flavor as well as long-lasting chewiness and softness (these cookies stay soft for days, and the cornstarch helps with that as well), and the flavor is other-worldly.
And, while anyone who takes a bite will be able to detect the extra richness of flavor, not a single taste-tester was able to identify exactly what the secret ingredient actually is. Just that they were enjoying “really, really good cookies”.
OK, so what’s so bad about really good chocolate chip cookies?
How about the fact that they will consume you as you consume them? I’m not kidding about them wrecking your relationships.
Mom’s favorite chocolate chip cookie? Ditch it. You will snub your nose at every “favorite” cookie (chocolate chip or not) of the past and struggle to hold back scornful laughs at anyone who comments on their own personal best chocolate chip cookies. Nobody likes a cookie snob, and yet here you are.
Here comes that girl again, the one who’s too good for Chips Ahoy.
A Cookie Recipe for Ruining Your Life
Be prepared for weight gain. It creeps up slowly, the cookies gently embracing you at first, then clinging to your thighs, your stomach, tighter and tighter until yoga pants are your only way out of the house. If you’re worried about your significant other noticing, don’t bother. They don’t notice anything anymore, only whether or not there are more chocolate chip cookies readily available for consumption.
Perhaps worst of all is that this recipe can be made so easily. There’s no stand mixer or even an electric hand-held one required. They can be stirred by hand, dirtying only two bowls.
They do need to chill for at least 30 minutes, which would only serve as a deterrent if 25 of those minutes weren’t spent sneaking copious chunks of cookie dough from the refrigerator.
If you’ve made it this far, I fear it may already be too late for you.
It’s too late for me, sadly, and I’ve made these cookies nearly a dozen times in the past two weeks. I’m swapping gym time for cookie time to keep my refrigerator well-stocked with dough, and the photo shoot for this post took three times as long as it should have because I kept eating the subjects.
If you can, stick to the “best” chocolate chip cookies. Stick to Grandma’s chocolate chip cookie recipe and the old family favorites. Those cookies are safe, your friends, made to be consumed by you.
These cookies will consume you, instead.
Good luck out there. Just don’t say I didn’t warn you.
Frequently Asked Questions
Did you run into cookies that spread all over the baking sheet in the oven? Here are your most likely culprits:
The butter was too hot when you added your sugar, causing the sugar to melt and creating a greasy cookie dough that never stood a chance.
You didn’t add enough flour. If the flour was under-measured, your cookies could spread when baking.
Your baking powder/baking soda was bad. These need to be stored properly and often will expire after 6 months, if yours is old, that could be the problem.
The dough didn’t chill long enough. If your dough is still very sticky after 30 minutes, let it chill longer.
You put your cookie dough on a hot cookie sheet. It actually starts to melt before it can even begin baking.
If your cookies are spreading too much, you can try stirring in a bit more flour or just chilling them (covered) for longer.
It could be that your flour was over-measured. Never scoop your flour directly into your measuring cup, it packs the flour into the cup and you end up with way more than the recipe actually calls for. Instead, use a scale (this is the scale that I use) or use a spoon to pour the flour into your measuring cup and then level off the top with a straightedge (like the back of a knife).
Honey or light or dark corn syrup would work instead of the syrup, just note that the flavor will be slightly different.
Easily one of the most-asked questions that I get, I suspect those who ask this question were merely so distracted by the siren call of these cookies that they were unable to read the blog post. Just know that they would be the best chocolate chip cookies… if they didn’t turn you into a cookie obsessed monster at first bite.
If you’re looking for something a little tamer but still delicious, check out my best chocolate chip cookie recipe, instead.
Let’s bake together! Subscribe to my email list to be notified of all my newest recipes and find my video tutorials on YouTube.
The WORST Chocolate Chip Cookie Recipe
Ingredients
- 1 cup (226 g) unsalted butter melted and then cooled until no longer warm to the touch (see note)
- 1 ½ cups (300 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) maple syrup²
- 3 ⅓ cups (415 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340 g) chocolate chips I used half regular semisweet chips and half mini semisweet chips
Recommended Equipment
Instructions
- In a large bowl, stir together melted butter and sugars.1 cup (226 g) unsalted butter, 1 ½ cups (300 g) light brown sugar, ½ cup (100 g) granulated sugar
- Add eggs, one at a time, stirring until combined.2 large eggs
- Stir in vanilla extract and maple syrup.1 teaspoon vanilla extract, ¼ cup (60 ml) maple syrup²
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.3 ⅓ cups (415 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- Gradually add flour mixture to wet ingredients, stirring until completely combined.
- Stir in chocolate chips.2 cups (340 g) chocolate chips
- Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst) and up to 3 days (the cookies look and taste even better after a longer chill. Note the dough will be harder to scoop after a longer chill time, just let it sit at room temperature a bit until it's scoopable)
- While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper (if you don’t have parchment paper, you can bake directly on an ungreased cookie sheet).
- Scoop about 2 Tablespoons of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
- Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
- Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the warm cookies.
- Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.
Notes
¹Butter
You do not want your butter to be too hot or it may melt the sugar and you’ll have a very runny dough. Best practice would be to cut the butter into about Tablespoon-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes. If your butter is too hot it could make your cookie dough or resulting cookies greasy.²Maple Syrup
I don’t recommend leaving out the maple syrup, it is critical to the flavor and is what makes these truly the “worst” chocolate chip cookies. In a pinch, honey or even corn syrup or golden syrup will work as a substitute to give you the same texture, but the flavor will not be the same. Pure maple syrup and imitation “pancake syrup” both work just fine here, the former lends itself to slightly flatter cookies and the latter to slightly thicker ones.Storing
Store in an airtight container at room temperature for up to a week. Cookie dough may be chilled, scooped, individually wrapped in plastic wrap and then frozen in an airtight container for up to 6 months.Gluten Free
A number of readers have commented that this recipe works well when substituting the flour 1:1 with Cup4Cup Gluten Free Flour, but I have not tested this myself.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Related Cookie Recipes That are Also Pretty Terrible But Not As Bad:
I originally published my chocolate chip cookie recipe on 3/21/16. I have since updated it to include new photos and a video, but the recipe has remained unchanged.
Carla
These cookies are YUMMY! You wouldn’t happen to the calories in one would you? I got 48 smaller cookies. 🙂
Sam
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! 🙂
Margaux
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!
Sam
I told ya 😉
So glad that you liked the recipe, and thanks so much for commenting!!
Dave
Baking these today with my daughter. Hope they’re good!
Sam
Awesome, I’d love to hear how you like them!! 🙂
Dave
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!
Sam
I’m so glad you liked them! Thank you for coming back and commenting, I really appreciate it! 🙂
Kassie
Love this! You’re hilarious, and I can’t wait to feel guilty for eating the entire batch moments after making these.
Sam
🙂
Thanks, Kassie!
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?
Sam
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!
Kassie
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. 🙂
Sam
🙂 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! 🙂
Emma
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!!!
Sam
Yay! So glad that you like them, Emma! Just be careful, they are totally addictive!
Thank you for commenting!! 🙂
stephanie
Made these last night-Amazing! Loved the texture! My new favorite, thx for the recipe 🙂
Sam
Awesome! I’m so glad you liked them! Thanks for commenting 🙂
Fun size wife
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….
Sam
Haha, that’s the real joke, right 😉
Thank you for commenting! (And seriously though people, chill that dough!)
Natasha @ Salt and Lavender
Oh dear… these do sound like the worst chocolate chip cookies ever! I think I need to avoid them 😉
Sam
Run away from them if you still can! 😉
Sue Gaudian
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
Sam
I hope you let me know what they think of them! Thanks for commenting, Sue! 🙂
Annie @ The Garlic Diaries
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 ?.
Sam
I have no idea how I missed your comment earlier, Annie! These cookies are definitely crave-worthy, and thanks so much for pinning!
Puja Darshan
Lovely cookies Sam. Pinning!!!
Sam
Thank you, Puja!!
Kerry at Kerry Cooks
This post made me chuckle, and they do look AMAZING!
Sam
Thank you, Kerry! I’m glad you enjoyed it! 🙂
P at
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. 🙂
Sam
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 😉
Medha @ Whisk & Shout
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 🙂
carolc
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
Sam
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!
Ellie
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…)
Sam
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/
Marsha | Marsha's Baking Addiction
Well these cookies sound just amazing, and they look so perfect, too! Love the secret ingredient, maple syrup! 😉
Sam
Thank you, Marsha! 🙂
Deana
Just wondering if halving the recipe would still make them turn out great?
Sam
You can definitely half the recipe. I hope you love them! 🙂
Deana
Thanks ! I’m making these tonight. Can’t wait to try them
Kelly
What brand of chocolate chips do you use. I want them to melt just like yours.
Sam
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! 🙂
keeper
what if you only have salted butter :/
Sam
Just reduce the salt called for in the recipe to 1/2 teaspoon and you’ll be good to go 🙂
Tara
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
Sam
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!
Hannah
Do you have to use maple syrup or can I just use reagular syrup
Sam
Do you mean pancake syrup? That would be totally fine! 🙂
Alcia Manek
Do you mix the dough by hand or with mixer on low?
Sam
I mix them by hand (though a mixer on low would be fine, too). The melted butter makes them easy to mix.
Alcia Manek
Love this website! I am trying these cookies tomorrow! Thank you for your quick response.
Sam
🙂 No problem at all! I hope you love the cookies (I have a feeling that you will)!!
Cheryl
Had to cook as bars in a insulated 9×13 brownie pan, any suggestions on how long to cook them?
Holly
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?
Sam
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!
Ilona
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.
Cathy Orchard
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…
Tiffany
These were seriously the best cookies I have ever eaten!!
Sam
Sweet! I’m so glad you liked them! ☺️
Stacy
The best! Turned out great. I sub butter flavored syrup though because I didn’t have maple. Turned out really awesome!!! 👍👍
Shakila
Can i let it chill for 24 hrs and will it hve the same result
Sam
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.
Shakila
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😘
Sam
I’m so glad you enjoyed them!!
Lizzie
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
Sam
Hi Lizzie! I’m at 995 elevation, I hope that helps!
Elaine
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!
Karen
You forgot to add “don’t try the dough”. Incredible! These cookies are the best!
Saida
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.
Sam
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
Lana
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?
Sam
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?
Jami
Ugh! The *tip should have been at the beginning :(. I’m betting I will have runny dough *face palm*
Sam
I’m not sure how much higher up I could put it, Jami.