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.
Heather Reilly
You have changed my life with these cookies. I have been searching for 27 years and finally, they’re perfect. I could cry. The texture on top is beautiful, especially if you pick the pan up and let it drop a couple times about 8 min in, so crackly and beautiful. I’ve never left a review and I do a lot of baking, just due to laziness haha but I need you to know that you have given me LIFE!!!!! Also definitely make sure the butter is cool before mixing with sugar, makes such a difference! I also added some choc chips on top right after coming out of the oven. Thank you!!!
Sam
I am so glad you enjoyed them so much, Heather! Thank you so much for taking the time to leave a reply. 🙂
Shayna Kershaw
I have made these cookies many, many, many times and they’re amazing! I wanted to make them with half M&Ms half semi-sweet chips. Would that work do you think? Thanks!
Sam
Hi Shayna! I am so glad you enjoyed them so much! I think using half M&M’s would work just fine. 🙂
Annie
I FOUND IT!! The best (sorry, worst 😉 ) cookies ever! I’ve been searching for my whole life haha
Sam
I am so glad you enjoyed them so much, Annie! 🙂
Nancy
I have said before that I need to bake these cookies. I finally did. What took me so long!! They truly are the worst. Ever!
I made them and took them to a friend and her staff. Shorty after I dropped them off, I got a call from my friend and she wants the recipe. Of course I’m going to mention where I got it from. You are sure to have some more followers.
Sam
Thank you so much, Nancy! I am so glad everyone enjoyed them so much and I appreciate the support. 🙂
Donna Nordman
Absolutely THE worst cookies! Somehow they disappear after only a few hours at my house, I’ve done this recipe so many times I can do it in my head….thank you!
Sam
Sounds like you may need to make a bigger batch! 😉 I’m glad everyone likes them so much! 🙂
Patti
These cookies are amazing and I used Gluten Free Flour. I appreciated the hint of letting the butter cool. I never knew that was why my cookies spread way out. Thank you Sam!
Sam
I am so glad you enjoyed them so much, Patti! 🙂
Rose
Actually kind of disappointed that these were not a hilariously bad recipe you dug out of the recesses of the internet and reposted. Those make for some fun kitchen parties.
Sam
🤣 sorry!
Quinzel L
These cookies are amazing! I just made some and dipped them in milk, absolutely 100% would recommend! They are absolutely the worst chocolate chip cookies ever!
Quinzel AGAIN!
Would I please ask, how could I describe these cookies’ texture?
Sam
I would say they are a soft, chewy cookie. 🙂
Sam
I am so glad you enjoyed them so much! 🙂
kathy nguyen
cookies were AMAZING!! the only thing was it was quite sweet for my taste so next time I make it I’ll probably add less maple syrup or sugar but other than that great amount of chew and crispness! 🙂
Sam
I am so glad you enjoyed them so much, Kathy! 🙂
Olivia
Can I use room temperature butter or does it have to be melted and cooled?
Sam
Hi Olivia! You will really want it to be melted and cooled. 🙂
X
Best from freezer if you ask me; added extra vanilla cause ya know; why not
X
But like goodness gracious these are the best worst thing I have ever ever tasted. Agreed on coming out early, always!
Sam
I am so glad you enjoyed the cookies so much! 🙂
M Boni
I love how bad these cookies are! This is by far my favorite chocolate chip cookie recipe of all time. I also tried it with 1/2 dark chocolate and 1/2 semi sweet chips. I cant stop eating them. I don’t want to share.
Sam
🤣 I know how it goes! I am so glad you enjoy them so much. 🙂
Pauline
I love these cookies! I’m new at baking so how would you suggest baking them after being frozen for a couple days?
Sam
Hi Pauline! They will probably just need another minute or two in the oven. 🙂
Michelle T Dunn
The best cookies.
Sam
I am so glad you enjoyed them so much, Michelle! 🙂
Grace
Hi, if I want to add nuts, such as Macadamia nuts, what ratio/amount would you recommend to add? And I assume I should cut back on the chocolate chips, then? Thank you. My family loves this recipe!
Sam
Hi Grace! You could add about a cup and probably reduce the chocolate chips by about a half a cup. 🙂
Donna Nordman
I just dump both in….you can never have too much of either, right?!