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.
Paxton
Sooo good made before and can’t help making it
Sugar Spun Run
I am so glad that you now have a favorite go-to cookie recipe that you love, Paxton! Thanks for commenting. 🙂
Renee
I actually used log cabin syrup and OMG they are so horrible I’ve had to make them twice already this month and in the process of making my third batch as we speak
Sugar Spun Run
I warned you! These cookies are terrible! 🤣 Regardless, I am glad to hear you HAD to make them again, Renee! Enjoy your next batch! 😛
Ilana
Hi, can I use oil instead of butter? Or will that ruin the effect? Thanks!
Sugar Spun Run
Hi, Ilana! I reccomend using butter for this cookie recipe. 🙂
Chabely Beard
I love love this recipe! I’ve made it twice already and cannot get enough of them!
I was wondering if you think the cookies would come out the same if the recipe was doubled all at once?
Sugar Spun Run
I am so happy to hear how much you have enjoyed this recipe, Chabely. You are in luck, this recipe doubles easily. Happy Baking! 🙂
Audra
I can’t wait to try this recipe 🙂
Sugar Spun Run
I hope that you enjoy them, Audra! Keep me posted on how they turn out! 🙂
Miranda
I made this cookies and they tasted absolutely amazing! They do taste like any chocolate chip cookie I had eaten before. I only had a problem and I don’t know why, they were too flat, still chewy and not hard, but too flat. I baked the half after chilling for an hour and since they were flat I chilled them for 24 hours, I also added some extra flour to a part. I measured everything with the scale, so I really don’t know what happened 🙁 they taste amazing but they don’t look quite as good as yours
Any idea?
Sam
Hi Miranda! I’m glad you enjoyed the cookies overall! If you check the notes below the recipe I have a pretty extensive list of things that could go wrong that could cause your cookies to go flat. 🙂
Phil Brown
Young lady, that has to be the BEST description in a recipe that I have ever read! And I’ve been around for 65 years. And the cookies are to die for. Thank you.
Sam
Thank you so much, Phil! I am so glad you enjoyed them so much! 🙂
Elizabeth Ferry
My new favorite chocolate chip cookie recipe. The addition of maple syrup is brilliant! Thank you for sharing!
Sam
I’m so glad you enjoyed them so much, Elizabeth! 🙂
Payten
these were AMAZING I LOVE THEM. but why were the middles doughy?but still they were sooooooooooo good. I am 11 and I really want to be a baker
Sam
I’m so glad you enjoyed, Payten! It sounds like they may have needed just a bit more time in the oven 🙂
Keep on baking! <3
Cindy
I have tried many cookie recipes in the past and this is hands down my favorite. Thanks for sharing.
Sam
I am so glad you enjoyed it so much, Cindy! 🙂
Jennifer Beemer
I normally never try new chocolate chips recipes because I’ve always loved my old one. This one takes the top! HOLY YUMMM! My husband is the pickiest cookie judge ever and this one wins! The worst ever! We want to eat them all!
I didnt melt my butter but it was very very soft. Otherwise followed to a T.
Sam
I am so glad you gave this one a try, Jennifer! I’m glad you enjoyed them. 🙂
Chandra WM
These are absolutely amazing—they’re chewy, chocolatey, and addictive af.
My twin 10-year-old sons and I make them at least 3-4 times a month (…which is nowhere as often as they’d like, but…ya know…one cannot live on chocolate chip cookies alone).
QUESTION: We are currently living with my folks ((thanks, divorce!)) and my dad has to eat exclusively gluten-free; has anyone ever used GF flour in this recipe? The flour I usually use can generally replace 1:1 with wheat flour (Krusteaz GF All-Purpose Flour)—I’ve never had an issue using it, but then again, I use more for cooking, as I’m not much of a ‘baker’.
The kids have been hyping these cookies (AKA: driving everyone crazy with their constant nagging about how much they ‘NEEED these cookies or they’ll DIEEE!’. They’ve been on this cookie-trip so hard that now everyone in the whole house is about to go crazy for these chocolate chip cookies.
Can I just replace the flour with GF flour?
Does anyone have any tips?
Sam, have you heard anything from your readers?
HELP!
Sam
Hi Chandra! A number of readers have commented that they’ve made these cookies using gluten free flour (1:1 substitution for the flour called for in the recipe). I have not tried it myself but it sounds like that should work perfectly!
I am SO Happy to hear your family has been enjoying the recipe so much and really hope you have just as much success with gluten free flour! <3
Kimberly
This post is hilarious! I am sooo excited to try these out! Will update once I’m on the other side…
Sam
Can’t wait to hear how you like them, Kimberly!! 🙂
Lauren Matteo
I’ve commented before a long while back but I’ve used this recipe so many times in the past 2 years it is embarrassing. It is always a hit and I can’t bake worth a lick. Thanks for making me look good! I tell people your site because your recipes always turn out. For tired parents, the reliability of the recipe is a great thing. Thank you!
Sam
Thank you so much for taking the time to comment again, Lauren! I am so glad you have enjoyed the cookies so much! 🙂
Halie
Can I replace maple syrup with the same amount of honey?
Sam
Hi Halie! That will work just fine it will just change the flavor. 🙂
Kelly Newton
I am eager to try your recipe, but I have one question. Do you think this dough would be a good candidate for the freezer? I have wanted to try making large batches of cookie dough, then freezing and storing cookie dough scoops.
Sam
Hi Kelly! This dough does very well in the freezer. I actually have some in my freezer right now. I typically scoop the dough and roll them into balls and wrap individually and store in a freezer bag. You can bake them from frozen. They will take an extra minute or two in the oven. 🙂
Peyton
I am thinking about this recipe, and should I use pure maple syrup or the maple syrup that you get at the store, like Aunt Jemima? Does it matter? Thanks!
Sam
Hi Peyton! I have had many many people taste test this and nobody could ever tell when I used the pancake syrups from the store. 🙂