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.
Linda says
These cookies are good. However after following the recipe exactly (I always change things up), my family said they were good but not as good as my usual browned butter chocolate chip cookies that I usually make.
Thanks for sharing though, but we will be sticking to our usual.
Sandra says
Reading your article and all the comments about these cookies, I was very excited to try them. I don’t know if you hyped them up too much, but for me, these cookies were simply ok. Definitely not the best cookies I’ve made. You definitely have to warm them up to eat otherwise they are too chewy, like eating toffee. I like the maple taste but definitely not the texture. My boyfriend also said I’ve made better. My kids liked them and they won’t go to waste. But probably won’t be making them again.
Sugar Spun Run says
I am really sorry to hear that, Sandra. These cookies should not be chewy like toffee?!!! I am not sure where you went wrong, possibly overbaked?. Regardless, I appreciate your feedback.
Lisa Skelton says
These have got to be the best worst chocolate chip cookies ever!!! I make these all the time and everyone loves them! I’m so glad I stumbled across the best chocolate chip cookie recipe ever! Thank you Sam for Sharing your recipes! I’ve used both maple syrup and regular buttery pancake syrup and they are delicious either way!
Sam says
I am so glad you enjoyed them so much, Lisa! 🙂
Cass says
I never comment on things but I just had to- these were freakin’ amazing!!!! This is the chewy chocolate chip cookie recipe I have been searching forever for!! My bf called me an evil witch for making these and leaving them out- def the WORST. Note: I subbed 3/4 dark brown sugar 1/4 white for the light brown as I was out. I chilled for hr + and had to increase baking time to about 20 mins- but you can pretty much eye it. I am ruined forever, thank you!
Sam says
I am so glad you enjoyed them so much, Cass! Thank you for taking the time to leave a comment. I really appreciate it. 🙂
Chris says
What can I say… these are exactly what they say. My family loves it when I make these and the kids are waiting on them to come out of the oven. Great recipe. Thanks so much
Sugar Spun Run says
I am so glad that they are a family favorite, Chris! Thank you so much for commenting. 🙂
carolyn says
Could you make bar cookies by making this recipe in a 9×13 pan? How long would you bake them? Thank you
Sam says
Hi Carolyn! I haven’t tried it but I think it should turn out. 🙂
Tiffany says
This is my absolute favorite cookie recipe and I have made it dozens of times. This time was unlike any other – my cookies spread and I was devastated. 😝 I’ve already glanced past Sam’s note about spreading cookies and thought “hmmm, that’s odd!” Now I join the club of the spreading cookies! 🙃
Sugar Spun Run says
OH NO!!! I am so sorry that happened, Tiffany. 🙁
Tiffany Robinson says
Ha! It’s ok Sam. Everyone seems to still be enjoying them. 🙂
Thao says
These cookies should come with a warnings! It’s so delicious you will lose all self control. I love how the maple syrup made the cookie taste. The best chocolate chip cookies I’ve ever had, hands down! A tip I picked up from baking these cookies over a dozen time is to let the dough sit in the fridge over night. The dough is more stiff and the cookies won’t come out flat. Big difference in texture and taste to me.
Sugar Spun Run says
They really are the WORST right? lol. I am so glad that you hated/loved them, Thao! 🙂
Cindy says
Can you refrigerate the dough for longer than 30 minutes?
Sugar Spun Run says
Hi, Cindy! Yes, you can! You want to make sure that the dough is well wrapped when stored. 🙂
Lynae says
This is my favorite cookie recipe of all time have being using it for years. I recently have been doing Keto and wanted to see if you ever tried to use almond or coconut flour and how much would I put to replace the flour?
Sam says
Hi Lynae! Unfortunately I haven’t tried it so I’m not sure how it would go. If you do try it I would love to know how it goes for you. 🙂
Suzanne says
These cookies were absolutely amazing! Thanks for another great recipe.
Sam says
I am so glad you enjoyed them so much, Suzanne! 🙂
Cindy says
Do you absolutely have to melt the butter and then chill the dough? Can you just use softened butter and then skip the chilling process??
Sam says
You could do that, but for best results and the best tasting cookie I do strongly recommend making as written. This will yield the chewiest, softest, and best-flavored cookie possible.
Cindy says
Ok. Thank you!
Suzannah says
Love them, but I’d really, REALLY recommend to anyone to leave the dough in the fridge until it is properly cold- like at least an hour. I did mine in two batches and kept the second half in the fridge until the pans were cool again. The first batch came out a little greasy and sad looking, but the The second batch came out FLAWLESS. They held their shape beautifully and they look like a professional made them.
Thank you for including the metric measurements and Thanks for such a delicious recipe!
Sam says
I am so glad you enjoyed them so much, Suzannah! 🙂
Angela says
Hi Sam
I meant to said was can make the cookies 1 1/2 Tbsp how many minutes can they bake.Sorry typo mistake.
Sam says
Hmmm I haven’t made them that small. Just keep an eye on them while they are baking.
Demi Fong Sotomayor says
These cookies are absolute perfection. Big fan of your snickerdoodle recipe too!
Sam says
I am so glad you have enjoyed them both so much! 🙂
Angela says
Hi Sam
Your recipe is the best these cookies come out great.
My question is can I make smaller like 11/2 inch how many minutes can bake them?
Sam says
Hi Angela! I am so glad you have enjoyed them so much! I haven’t made them that small so I’m not sure how long they would need to bake. Just keep an eye on them. 🙂