Go no further! This chocolate chip cookie recipe will ruin your life.
Consider yourself warned.
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 cookie recipe”, 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 actual worst chocolate chip cookie.
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 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 best-turned-worst chocolate chip cookie recipe), that will work just fine, too.
What kind of self-respecting cookie doesn’t demand purity and quality?
Only the worst kind.
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 to die for.
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 was. 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 recipe? 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 any other “delicious” cookie. 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 chocolate chip cookie 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 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 ever” 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 30ย 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.
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.
Letโs bake together!ย Iโll be walking you through all the steps in my written recipe andย videoย below! If you try this recipe, be sure to tag me onย Instagram, and you can also find me onย YouTubeย andย Facebook
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 ยฝ cups (300 g) light brown sugar firmly packed
- ยฝ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ยผ cup (60 ml) maple syrupยฒ
- 3 ยผ 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
- 1 ยฝ Tablespoon cookie scoop
Instructions
- In a large bowl, stir together melted butter and sugars.1 cup (226 g) unsalted butter, 1 ยฝ cups (300 g) light brown sugar, ยฝ 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, ยผ cup (60 ml) maple syrupยฒ
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.3 ยผ 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.)
- 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
ยนButter
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.ยฒMaple 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 the worst 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.
Aida
I only have great value pancake syrup:( can I still use that in recipe????
Sam
Hi Aida! That will work just fine. ๐
Kristen Mullikin
Hi I’ve made you were chocolate chip cookies numerous times they have to be the worst recipe I have ever used and for some reason the cookies disappear within a day and I just don’t know why anyway I am going to use this worst recipe to create a cookie cake I’m using a pizza pan and I didn’t know if I should bake it at the same temperature for the same amount of time or do you recommend something else?
Thanks!!
Sam
Hi Kristen! I haven’t tried making this a cookie cake, but I know others have tried it. I wouldn’t recommend a pizza pan as it will probably spread too much. I have a cookie cake I really like. It’s probably best to make it in a 10″ springform pan. ๐
Susan
Hi sam, i was wondering if its necessary to make these with corn starch, i currently don’t have any.
Sam
Hi Susan! The cornstarch helps keep the cookies from spreading and gives them a little chewier texture. If you don’t have any you can use a little bit more flour. ๐
Connie Guenther
The absolute best chocolate chip cookies ever.
Sam
Thank you so much, Connie! I am so glad you enjoyed them. ๐
LL
Hi Sam!
So Iโve been intrigued by this recipe for a long time based on the name but for one reason or another kept sticking with my other (honestly very good) chocolate chip cookie recipes Until yesterday when I made these and seriously had the best cookies of my life! The maple syrup really makes a huge difference and the cookies are just as soft, chewy and delightful today! I made them as a special treat for my husband who is on the frontlines in the hospital and he loved them and said they really cheered him up. So thank you from both of us and I canโt wait to try more of your recipes.
Sam
I am so glad everyone enjoyed them so much! There’s nothing like a good cookie to put a smile on your face. ๐
Kal
My 9 yr. old daughter watched your video and just baked this recipe for our family. She did an amazing job and we all LOVED the cookies!! Thank you for sharing this recipe and inspiring her to keep baking!
Sam
That is so awesome! I’m so glad everyone enjoyed the cookies so much! Hopefully she keeps going and you get to benefit from all of the delicious treats! ๐
Anna
๐ I don’t have maple syrup but I’m dying to make these again. Will honey work?
Sam
It will but there’s a slightly different flavor profile. So long as you like the taste of honey it won’t be a problem! ๐
Jo H
Hi Sam,
After making your Banana Muffin recipe, I thought I would give these a go, they are amazing!!! Canโt wait to try more of your recipes, the Banana Muffins are already my go to and these will certainly be added to the list!
For someone who never considered themselves any good at making sweets I think you may have just changed that! Thank you
Sam
I am so glad you enjoyed them so much, Jo! Homemade is always better and I want to be able to help everyone enjoy homemade desserts so I’m glad you have been successful. ๐
Barbara S
Hi – these look amazing! Is there a substitute I can use instead of corn starch? ( allergic) can I use potato starch? Or something else? Thanks
Sam
Hi Barbara! You can add just a touch more flour and omit the cornstarch. ๐
Becky
Would I use 1/4 corn syrup or i have log cabin pancake syrup. Thanks!
Sam
Hi Becky! The log cabin syrup will work just great as a substitute for maple syrup here. ๐
Lisa Davis
I stumbled across this recipe a year ago and it is BY FAR my biggest seller!! I literally make 10-20 dozen of these cookies per week for my customers!! I know itโs hands down the syrup!!! I now also stuff them with cheesecake filling! Thank you for this recipe! Iโll use this forever!!!
Sam
I am so glad everyone enjoys them so much, Lisa! A cheesecake filling sounds like an excellent addition. ๐
Nayy
Hi Lisa, I was wondering how much do you sell each cookie or if you sell them by the dozen. My husband believes I should be looking into selling these as well lol.
Lisa Davis
Hi Nayy,
I sell them for $30 per dozen plain & $35 per dozen if I stuff them with cheesecake filling. Iโm about to make 2 dozen now for an early morning customer! ๐๐๐๐
Nayy
Thanks Lisa for replying back I didn’t get notified when you replied but wow here I am scared to sell them for a lot I’m thinking no one will buy them lol, but they’re delicious I can see if the customers love them they’ll pay a good amount for them!
Amelia
Hi Sam,
Made these cookies the other day and they are great! The dough is in my refrigerator and I was wondering how many days this will keep or should I freeze the rest of it now even though I made the dough yesterday? ๐
Sam
Hi Amelia! The dough should keep for at least a week in the refrigerator, but if you want to freeze them I recommend scooping out the balls of dough, wrapping them individually and then storing in a freezer bag. ๐
Fatima Khan
Hi, how long can i freeze the dough? I just want to make 2-3 cookies right now and store the rest of the dough.
Also, i tried your cream puff recipe and it turned out amazing!
Sam
Hi Fatima! The dough should be good in the freezer for at least a month. I like the scoop out the cookies, roll them into balls, individually wrap each dough ball and then store them in an air tight freezer bag. ๐
Katie Rose
These cookies! Whoa. Throwing away all of my other CCC recipes. I am obsessed with your website and everything Iโve made so far. I dedicate time every weekend to make one of your recipes and I have had so much fun. I also love being able to share some delicious joy with my family during this weird and stressful time. Thank you for sharing your love and talent for baking!
Sam
Thank you so much, Katie! I am so glad you enjoyed the cookies so much! Baking is a great way to relieve stress. ๐
Sam K.
These are the WORST!
This recipe has become my go-to chocolate chip cookie recipe and for good reason. They’re head and shoulders above the rest that I’ve tried.
Made these numerous times. Small tweaks are a little more flour (450g) for less spreading, a touch more sugar (120g), slightly less pancake syrup (3 Tbsp) and if I have the time, some browned butter.
They’re a hit EVERY SINGLE TIME. Original recipe, tweaked, doesn’t matter. They’re THE BOMB.
Thank you for everything you do, Sam, and for sharing your wonderful recipes with the community. Always appreciated and enjoyed! Cheers!
Sam
Thank you so much, Sam! I am so glad you have enjoyed the cookies so much. ๐