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.
Jessica
Could I make these into bars?
Sugar Spun Run
Hi, Jessica! I haven’t tried it with this recipe, but it should be fine. I also have a chocolate chip cookie bar recipe that you can try instead. 🙂
Dana
My family loved these cookies, specifically my picky husband who will only buy a certain brand and kind of CCC. I weighed all ingredients but they still came out a little flat. No one cared! I will definitely make these again and will add more chocolate chips next time. Thanks!
Sugar Spun Run
I am so glad that your family loved the cookies, Dana! I am sorry that they turned out to be a little flat. Two things come to mind, too little flour or expired/old baking soda. The next time you make them you want to be sure to measure your flour properly, as adding too little flour can cause cookies to be flat. Another thing to check is that your baking soda is fresh. Regardless, I happy they were a hit! 🙂
Linh
Hey! I loved these cookies! I wanted to know if I could substitute oil for the butter. I love all your recipes and so far all of them have been successful and delicious! 😃
Sugar Spun Run
I am so glad that you enjoyed them, Linh! Unfortunately, no, I do not reccomend substituting oil for the butter in this recipe.
TANVI
Hi Sam!
I made the cookies for my BFFS Graduation and they came out great. Everyone enjoyed them. It honestly tasted better the next day! Can you make a recipe that makes a thin chocolate chip cookie crunchy on the outside and chewy in the middle? Never made a cookie that comes out like the Toll house texture. Thank you ❤️ Hope you are safe and healthy.
Sugar Spun Run
I am so glad that you enjoyed them, Tanvi! I will add a thin and crispy chocolate chip cookie to my list of requests. Thanks for trying my recipe and for your suggestion. 🙂
Frankie
Holy cow!!! I found a reason to live. (Is that how addictions begin…?) Incredibly good, and I don’t even like chocolate chip cookies that much 😄 These were for the family, but they didn’t get many. I guess I have to make more. Right now in fact, so bye!
Sugar Spun Run
I am so happy to hear that this recipe transformed you into a chocolate chip cookie loving fan, Frankie! I am glad that you loved them! Thanks for commenting and for trying my recipe! 🙂
Sheila
Has anyone added nuts…either pecans or walnuts…to these? I am wondering how much and which one would work best. Thanks so much
Sam
Hi Sheila! You could definitely add nuts, either pecans or walnuts would be delicious. I would coarsely chop them and if you’re feeling ambitious maybe even toast them first. 1-1 1/2 cups would probably be a good amount (it’s honestly a personal preference), but you may wish to scale back the amount of chocolate chips a little bit (by 1/2 -3/4 cup). Enjoy!
Kim
This is definitely the worst cookie ever. I have gained 10 pounds eating these cookies in 2 days and I don’t even normally like chocolate chip cookies! How could it be so much better than every other cookie recipe I have ever made?!? I wonder though, has anyone tried to make a cookie cake out out of this recipe? Would it work?
Sugar Spun Run
I am so glad that you LOVED them, Kim! They are my personal favorite. I have not used this exact recipe to make a cookie cake, but I do have a recipe for a Big Frosted Cookie Cake that I reccomend trying next. 🙂
Kim
Thank you. I will look it up to see if it can be my baking project tomorrow… unless my family begs for more of the ‘worst’ chocolate chip cookies.
Sugar Spun Run
You are welcome. I hope that you enjoy it. 🙂
mish
there was this one night where i had major cravings for choc chip cookies.it was 3am and i couldnt help it but to sneak into my kitchen and make some of these babies. it was really convenient and easy to make other than the dreadful wait of 30 minutes.haha.I ended up feeling really tired and left the batter in the fridge overnight.when i baked the cookies i split the batter in to threes be cause the recipe mad alot! its been four days firstly i cant stop gobbling them up. secondly there is still some more batter left.Haha. The cookies tasted amazing .one of the best ive had in years!
Sugar Spun Run
I am so glad that the cookies were able to cure your cookie craving and you enjoyed them, Mish! Thank you for trying my recipe and for commenting. 🙂
Rita
Does it make much of a difference to the cookies if I use dark brown sugar vs light?
Sugar Spun Run
Hi, Rita! Dark brown sugar has a more deep, complex flavor that’s closer to toffee or caramel. Either option will work for this recipe. I like to use a combination of the two. 🙂
Luis
Tried these today and they are literally amazing! The best chocolate chip cookie recipe I’ve tried out to date. I followed the recipe and they turned out perfectly! Can’t even tell there’s maple syrup. Just wondering what’s the best way to store the baked cookies and cookie dough? It’s just me and my partner so I didn’t bake all of the cookie dough.
Sugar Spun Run
I am so glad that you enjoyed the cookies, Luis! You will store the baked cookies in an airtight container and at room temperature. For the unbaked cookie dough… You will shape the dough into balls and then package and freeze. I would reccomend wrapping the balls in wax paper and transfer to a plastic freezer bag or an airtight container. 🙂
Diana LePierre
I have not made these yet I am hoping to make them tomorrow. I have a recipe I have been using for years and I have always added regular chips and mini, but I never measure them I just dump them in until it looks good. LOL I am excited to try this recipe. Thanks for sharing.
Sam
I hope you LOVE them! 🙂
Sarah
Hands down, best worst cookie I’ve ever had. Adding this to the recipe book, delicious!!
Sam
I am so glad you enjoyed them, Sarah! 🙂
Shema Booth
Even if I didn’t like recipes I would read you. You crack me up. I bet I laughed a half a dozen time just reading your “Worst Chocolate Chip Cookie” recipe.
THANK YOU! During this horrible time, laughter seems so rare, so to find you was a blessing.
Your Mother must be so proud, if she isn’t I’ll be glad to substitute. We even both have blonde hair. (Well it might have a bit more white than yours ok maybe make that a grandma.
Sincerely
Shema
Sam
Haha, I’m so glad you enjoyed, Shema <3 😉
Jess
Just wanted to add my voice to the chorus of people praising these cookies. I’ve made them many, many times, and every time I do people always ask for more! I’ve also found the recipe holds up pretty well against small changes- e.g. not having the right ratios of sugar, subbing golden syrup or honey for the maple syrup, etc. It’s a pretty hard recipe to break, as far as I can tell, meaning it’s great for first timers and experienced chefs alike. Definitely give it a go- this is the only cookie recipe I use these days!
Sam
I’m so glad you enjoyed, thank you for commenting, Jess! 🙂
SAMANTHA MCNAIR
These were amazing! It’s now my “go-to” recipe for chocolate chip cookies. I did add pecans to the batter and my family wouldn’t stop eating them. Loved that the cookies are crispy on the outside but chewy in the center.
Sam
I’m so glad you enjoyed, Samantha! Thank you so much for commenting! 🙂
Debbie
Hi there! I was so excited to try this recipe after reading all the rave reviews. I’m not sure why, but my cookies spread out and were very thin and greasy. I weighed all the ingredients, my butter was not warm and I followed all your tips in the video. I did use pure maple syrup.The dough seemed like it was good consistency and tasted wonderful! I chilled the dough for 2 hours and put it back in the fridge while each tray of cookies baked. Then scooped the cold cookies on a new cold pan right before placing in the oven. The cookies were puffy when they came out of the oven, but as they cooled on the baking trays, they became flatter and started to look greasy. I used silicone mats on the baking trays and let the cookies completely cool on the baking trays before removing them to a cooling rack. Any help would be greatly appreciated.
Sugar Spun Run
I am sorry to hear that your cookies were flat and greasy, Debbie! That should not be the case. Did you use any substitutions? One thing that comes to mind is that not enough flour was added. Mismeasuring your flour is the most common mistake in baking so I have created a guide on how to measure flour properly that can be used as a reference for next time. Another thing that comes to mind is that your butter may have been too hot when you added your sugar, causing the sugar to melt and creating a greasy cookie dough. Lastly, your baking powder/baking soda could have been bad. These need to be stored properly and often will expire after 6 months, if yours is old, that could be the problem. I hope that helps!