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.
Hannah D
Can I atore these in fridge for a week or should I freeze and if so – do I thaw then bake or bake frozen ?
Sam
Hi Hannah! They will last a week at room temperature in an air tight container. Any longer than that and they may not be as good as they should. If you’d like you can refrigerate the dough for a few days and then bake them. 🙂
Rachel
Can I use potato starch instead of corn starch?
Sam
Hi Rachel! I have never tried it but I don’t see why it wouldn’t work here. 🙂
Arielle Kerry
SAM OMG THESE WILL PROBABLY KILL ME. They’re just sooooo “bad”!
I really want to make these for a friend who’s traveling from out of state to see me this weekend. Unfortunately she has a corn allergy and cornstarch is an ingredient. Would the cookies be okay without the cornstarch, or is there a viable substitute?
I know they wouldn’t be exactly the same, but this recipe would be hard to ruin in my opinion.
PS thank you for sharing!
Sam
Hi Arielle! You can use just a little bit extra flour. The cookies won’t be quite as soft and chewy but they will still be delicious. 🙂
Lisa Bell
I’ve successfully baked a few of your recipes. You rock! Keep going😊
Sam
I’m so glad you’ve enjoyed everything so far, Lisa! 🙂
Lola
OMG, these are amazing my family loved them sooooo much I will be making these every week!
Sam
I am so glad everyone enjoyed them so much! 🙂
Missy
Hi there!! These are hand’s down the “worst” chocolate chip cookie ever!!! :):) This is the only recipe I use – OMG they are so good. I did have a co-worker tell me she told her mom – her cookies were no longer the best (just like you said). I want to make these for my boss who cannot find a recipe she likes. Can I make the dough in the evening and store then in the fridge overnight to bake in the morning or is that too long? Thank you!!
Sam
Hi Missy! You can certainly make the dough the night before and store it in the refrigerator, just make sure to cover it so it doesn’t dry out. 🙂
Corey
This recipe is AMAZING! I’m from Maine and used real fresh Maine Maple syrup my best friend makes and ohhhhh let me tell you, they are cookies from heaven!
Thank you!
Corey
Sam
I am so glad you enjoyed them so much, Corey! 🙂
Sarah Weitlich
Hi, Sam. I LOVE these cookies and always get rave reviews when I bake them. My daughter is turning 3 and has asked for a cookie cake; I would like to use this recipe but was wondering if you had any suggestions on how to adapt it (other than cooking longer at a lower temp haha)
Thanks!
Sam
Hi Sarah! I am so glad you enjoyed them so much! I haven’t baked it myself as a cookie cake so I won’t be able to provide any guidance on bake times, but I know others have done it with success so it is possible. 🙂
Jenny
My son and I make these every other week. They’re sooo good.
Sam
I am so glad you enjoy them so much, Jenny! 🙂
Lesa
If I don’t add the maple syrup will I have to adjust the recipe? If so, then how do I need to adjust the recipe?
Sam
Hi Lesa, I would recommend a different recipe if you don’t want to add the maple syrup. Try my brown butter chocolate chip cookies instead or second best chocolate chip cookies 🙂
DonnieB
Made these cookies yesterday with my 2 daughters next to another batch of cookies whose recipe is found on the back of the chocolate chip bag…pretty sure you can figure that one out. These cookies are flat out ridiculous…better than the other batch. The finished product looked exactly like the pics on this site…slightly fluffy, buttery, very moist and super delicious. And so easy to make. Wow, this is a total keeper. Thanks!
Sam
I am so glad everyone enjoyed them so much, Donnie! 🙂
MCB
These cookies not only ruined my life, it has ruined our entire family and my neighbors’ family for whom I shared these awful cookies. I instantly regretted sharing them, and wish I could bake in secret to have them all to myself.
Sam
😂 I’m so glad everyone enjoyed them so much! 🙂
Abby
Thank you so much for sharing this recipe. This is definitely the most tasty cookie i have ever tasted!! Already baked for the second time and im so addicted to them 😬 may i ask, how long does the cookie dough last in the freezer? And how would you store them? Would it still taste as good if stored in the freezer?
Sam
Hi Abby! I am so glad you enjoyed the cookies! I have frozen them and baked them several months later. I believe it will last up to a year in the freezer. I typically wrap each ball of dough in cling wrap and then store those in a freezer bag. You can bake them right from frozen. They will just need a minute or two longer in the oven. 🙂
Tracy
Hi. I found your recipe after eating the cookies at a friend’s house who told me the secret ingredient was syrup. I had to go search it out because, DANG! So good!
So if I WANT to dirty my mixer and not tire out my arm, is that okay?
Sugar Spun Run
Hi, Tracy! I am happy that your friend sent you to my site and that you enjoyed the cookies. You can most certainly use a stand mixer for this recipe. 🙂
Amelia Wong
IS there any problem with adding walnuts or pecans to the cookies. I made it once with just choco chips as written and it is really good.
Sugar Spun Run
Hi, Amelia! Yes, you can add in chopped walnut or pecans into the batter. You’ll want to do so at the same time you add the chocolate chips. Enjoy! 🙂
Melissa
My goodness! These cookies were wonderful. I’ve tried three cookie recipes since the pandemic began and these are hands down the best. My boyfriend loved these and he fancies himself a connoisseur of cookies. These are the official cookies of our relationship! Thank you!
Sam
I am so glad everyone enjoyed them so much, Melissa! 🙂
Patty
My cookies turned out amazing. I am a visual person so your videos are a big help to me thank you so much.
Sugar Spun Run
I am so glad that you found the video helpful and your cookies turned out perfectly, Patty! Thank you for commenting. Enjoy! 🙂