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.
Maureen says
These cookies are awesome! They stayed soft and the flavor is delicious. I will never use any other chocolate chip cookie recipe again. They are costly though in that I will likely have to buy clothing one size larger!
Sam says
🤣🤣 I am so glad you enjoyed them, Maureen. 🙂
Rachel says
I have not tried this recipe yet, but have wanted to for months. My daughter’s 12th birthday is tomorrow, and she has requested a cookie cake. Do you think this recipe would work for that? Any modifications I should make? I apologized if this was already asked, I didn’t see it anywhere in the comments. Thank you!
Sam says
Hi Rachel! Although I haven’t tried it, it should work as a cookie cake. The texture may be a little different than a typical cookie cake. If you’d like, I do have a cookie cake that I have tried and know it works well. 🙂
rose says
hi can I still make good cookies even I don’t put cornstarch because I can’t find any of it in the supermarket. Thank you
Sam says
Hi Rose! You can make them without the cornstarch but you will want to add an equal amount of flour. The corn starch helps with the texture and helps keep the cookies from spreading. 🙂
Rose says
Thank you so much to your “WORST” chocolate chips cookies recipe my boyfriend and friends love it so much and still turn out perfectly yummy even without cornstarch. I also try to bake the cheese cake and also very very yummy. I will also try your other recipe. Your recipes are the best of the best so thankful to you now I know how to bake because of your recipe. Cheers!
Sam says
I am so glad you have enjoyed everything so much, Rose! Happy baking! 🙂
Angeli says
Hi Sam! I hope you are doing well 🙂 i haven’t tried this but I just want to ask if it’s okay to brown the butter using this recipe? Just to add a nutty flavor ☺️ plus Im happy to know about the maple syrup! I want my cookies to stay longer even in room temp. Im really excited to try this!!!
Sam says
Hi Angeli! Brown butter should work just fine here. 🙂
Nykko says
These are the best chocolate chip cookies I’ve ever made!! I didn’t have maple syrup so I used milk instead!!
Sam says
I’m glad they were such a hit, Nykko!
CookieMonster says
Hahaha I am here because I make your cheesecake, and you chocolate cake with buttercream frosting which was the most amazing cake I’ve ever had. I am here because my boyfriend is falling deeply in love With my sweets. Today he asked for chocolate chip cookies. So after the past successes using your guide, I am here again to win the heart aka stomach of my amor. I will report back with how they turned out. Thanks!
Sam says
I hope he LOVES them! So glad to hear everyone has been enjoying the recipes, thank you for commenting! 🙂
CookieMonster says
Okay, I’m back Very very good cookies! Mine needed More chilling time in the refrigerator. However, A major issue crept up….I like soft chewy cookies but the man likes crunchy cookies!!! Almost irreconcilable differences!! But we decided..I eat the center and he eats around the edges. Voila! Match made in heaven. Saved some dough to put in my homemade ice cream 😋
Sam says
Sounds like you two are perfect for each other!! Haha, I’m so happy to hear the cookies were such a success for both of you!! 🙂
Gordie says
I wasn’t sure about these at first, but these are the cookies that my family rates all other cookies by. They’re amazing.
Sam says
Ah I’m so happy to hear this! Thank you for letting me know how your family likes them, Gordie, I appreciate it 🙂
Tia says
This was the best/worst chocolate chip cookie ever! I’ve made this twice for my boyfriends who swears only his deceased mother could make chocolate chip cookies that stayed chewy for a week. Well he loves this cookie and said its just like his mama’s. Thank you so much! I’ll be making these again tomorrow.
Sam says
I’m so thrilled to hear it was such a hit, Tia!! Thank you so much for commenting and letting me know how they turned out, I appreciate it 🙂
Ty-Leigh says
I am about to make these for the second time this month, as my children have decided that they really are the *worst* (best) cookies ever. Finally, truth in advertising! 🙂
Sam says
I am so glad everyone has enjoyed them so much! 🙂
Sandy Long says
This is the best recipe for chocolate chip cookies, but now my Grandson wants me to infuse them with peanut butter not peanut butter chips but real peanut butter. How much peanut butter do you suggest and do I cut down on anything else.
Thanks for all your help.
Sam says
Ooh that’s a tough one, while I have a chocolate chip peanut butter cookie recipe that I love, I have never tried adding peanut butter to this recipe. I’m not entirely sure how to advise without testing it myself, but if you try it would you let me know how they turn out for you?
Sandy long says
Sam, I made these cookies with peanut butter and got a thumbs up from my Grandson. I reduced the all purpose flour to 3 cups and used 1/2 cup creamy peanut butter and reduced the chocolate chips to 1 cup. I added the peanut butter before the chips and used my hand mixer with dough hook, reduced the temperature to 325 baked for 10-12 mins and used my 1/2 tablespoon scoop. I found that the higher temperature and larger scoop made for a too brown bottom and not quite done center.
Let me know if you try them.
Sandy
Sam says
Thanks for letting me know how they turned out. I will have to give them a try. 🙂
Lindsay Greenwood says
Hey Sam – OMG I made these for the first time today and everything you say in your post is true. I had to eat two before they had even cooled!
My questions are – how long will the dough last in the fridge to make freshly baked batches over a few days? And also can you freeze part of the dough to bake another batch later?
Thanks so much for all your tips about the best chocolate cake the other day btw. I did freeze my leftovers and it’s unfreezing perfectly so we’ve enjoyed it over several weekends. Xx
Sam says
I am so glad you enjoyed the cookies so much, Lindsay! You can keep the dough for up to a week in the refrigerator wrapped tightly so it doesn’t dry out. If you want to freeze it you can roll out the individual dough balls and wrap them separately and store in a gallon freezer bag for later baking. They may take an extra minute or two to bake from frozen. 🙂
Hansa says
I made these and now I can’t stop eating. I was thinking of sharing them with some of my friends and now I’m not feeling very generous.. thank you for the recipe
Sam says
Haha, this made me laugh! I’m glad you enjoyed, Hansa! Thank you so much for commenting, I really appreciate it! 🙂
Michelle T Dunn says
I made these again and they are by far the best cookies I’ve made. They disappear like hotcakes. To cool the pan down quicker, I stick it in the freezer for about a minute and ready to throw in the next batch. Love this cookie.
Sam says
So glad you enjoyed, Michelle! Thank you so much for letting me know how they turned out for you, I appreciate it!
Hansa says
Hey a small question, do you think it’s okay to add regular semi sweet Chocolate chips and mini white chocolate chips to these cookies?
Sugar Spun Run says
Yes, that will be fine, Hansa! 🙂
Shenaya says
Another hit! That crispy edge, that gooey center! Perfection! I halved the recipe but followed everything to the T. The ready batter looked identical to yours 🙂 I did find the overall cookie a tad too sweet for my taste – think I’ll use dark chocolate chips next time to lessen the sweetness? But really, AMAZING!!
Sam says
I am so glad you enjoyed the cookies, Shenaya! 🙂
Shenaya says
Quick one – what is the best way to store the already baked cookies?
Sam says
Store in an airtight container at room temperature for up to a week 🙂
Fatima says
Hi hope you’re well!! The cookies smell so amazing but I haven’t tried them yet because I’m fasting 🙈 they look amazing only think is they’re very moist from the bottom and look uncooked, however I don’t want to over bake them, any ideas how I can fix this? Thank you can’t wait to try them!
Sugar Spun Run says
Hi, Fatima! The cookies will appear to be a bit underdone when you take them out of the oven, but edges should be a nice golden brown. You will leave them on the cookie sheet to cool, this will continue the rest of the baking process. The cookies should be soft and chewy once they have completely cooled. Let me know how they turn out. 🙂