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.
Irina
Hi Sam,
Amazing recipe! I am in love with these cookies 😍 How would you adjust baking time for smaller cookies, like using a 1.5tbsp cookie scoop?
Sam
Hi Irina! The bake time would just be less. Keep an eye on them. I’m not sure exactly how long they would need to bake. Enjoy! 🙂
Nikita D'souza
I LOVED these cookies! The recipe was so easy to follow and the cookies were soooooo delicious. Sam, thank you for writing recipes that are so incredibly easy, even for an new baker. I am a big fan!
Sam
I am so glad you enjoyed them so much, Nikita! 🙂
Brian
OMG!!!!!!! What a horrible horrible cookie curse you have provided in this recipe!!!!! I will not keep these because I will continue to lie to myself and say I need another one. I’m a little sketchy about letting too many people try them because I’m afraid they will cause chaos. Lol! They are even better the next day! They are chewy and very rich in taste. I love them so much that it isnt healthy! Lmao! Thanks again sam!!
Sam
I am so glad you enjoyed them so much, Brian! 🙂
alison
I’ve made these twice now. they come the closest to emulating my favorite cookie than any other choc chip recipe has. my fave is the version from Great American Cookies. I worked there for years and we got dough direct so I never was allowed to know the recipe (and I wouldn’t be surprised if there were questionable ingredients in it). all these years afterward, nothing comes even close to that cookie, everrr. but YOUR recipe, wow, it actually DID produce hints of what made my favorite so different and good. I am still in search for a recipe that gives me the fix I’ve been missing for years, but until then, THIS one is GREAT and I am sticking to it! thank you so much for getting me so close to what I’m missing! you’re the only one who remotely has!!!!
Sam
I’m glad you enjoyed it, Alison! 🙂
Shay
Absolutely amazing! Not a fan of the required chilling time (especially with my teenage boys trying to steal the cookie dough) but they are worth it! I’ve made this recipe twice in 4 days. My new go to recipe. Thanks for sharing!
Sam
I haaaate the chilling time, too, Shay! I’m glad everyone enjoyed, though! Thank you for commenting! 🙂
Hannah
Hi Sam! Love your recipes, was wondering if you’ve ever tried adding nuts (walnuts, specifically) to this recipe. Thanks!
Sam
Hi Hannah! I have not, but that would work just fine. 🙂
Hannah
Finally got around to making these! I used Nestle chocolate chunks (instead of regular chocolate chips), added ~1.5 cups of chopped walnuts, and scooped 1/4c of dough. Baked for ~15 minutes and they were PERFECT. They rival my own bakery-style chocolate chunk cookie recipe which I didn’t think was possible! Thanks so much for sharing!
Sam
That’s awesome! I’m glad you hear you enjoyed them. 🙂
Mai
Hello Sam! Thank you for the amazing recipe, me and my whole family really really loved it❤️. But I’d like to know if i want to reduce the sugars how can I do that? Should i reduce 50 grams from each or how?
Sam
Hi Mai! I have not tried reducing the sugars so I’m not sure exactly how to much ot do it. That is probably more of a to taste reduction, but don’t eliminate too much of the sugar.
Lucy
OMG! I love them so much! They are delicious. You are amazing Sam!
Sam
Thank you so much, Lucy! I am so glad you enjoyed them! 🙂
Lisa J.
I finally got a chance to tryout this recipe for thanksgiving and I must say that to me they were alright or just good. But I will not be giving up my recipe for this one.
It was interesting to try it out but I guess I had higher expectations. Nevertheless, I am glad that I did get to try it out…….(thankfully I only made half of the recipe)
gracie
so so so good. Sam! You are a genius! I’ve made recipes from Food Network, Halfbaked Harvest, The Times, Sally’s Baking Addiction, Taste of Home, none of them amount to your baking. I spend so much time, hours everyday, searching for the best recipe before I bake anything. Sugar Spun Run has always had the most well crafted recipes. Sugar Spun Run doesn’t use just a ton of butter and sugar to make the food good like I’ve found many other blogs do and their recipes are always delicious and well crafted dishes. If you are looking for the best baked good recipe, any recipe, I promise you will find sugar spun run has the best one available. Thank you thank you thank you. You make me love baking! 🙂
Sam
Thank you so much, Gracie! I’m so glad you have enjoyed everything so much! 🙂
Connie
These are the WORST I’ve ever made!!! Not only can my family not stay out of them, they even complained that they love my cookies. I made them even worse by adding a little extra healthy ingredients (slab of cream cheese and a poof of powdered sugar) and now I have to share these all… I have to go to the dentist now to help myself recover. Thanks!!! (A lot 😉)
Sam
😂 I’m so glad everyone enjoyed them so much, Connie! 🙂
Krys
Mine turned out like a cake instead of a cookie consistency. Any idea what I did wrong? We’re actually trying again right now but would love to hear if this happened to anyone else.
Sam
Hi Krys! Usually (if no substitutions were made) this happens if the flour is accidentally over-measured. Do you think that might be a possibility? See my post on how to measure flour which I hope is helpful!
Krys
It is very possible. 🙁 My cooking is worth a million bucks but I cannot bake to save my life! Our second batch yielded the best cookie dough I’ve ever had. We thought it was the winner!!! Took it out of the oven and…. Still like cake. Third time’s the charm, right!? We’ll try again soon and I’ll do what you suggested and will update! Wish me luck! ❤️
Sam
I hope it turns out better this time! 🙂
Alek
This recipe has ruined cookies for me… The warning is clearly printed throughout the recipe. I did not believe a cookie so perfect could exist but here I am again making a batch and seeing them disappear nearly as quickly as I can take them out of the oven. The edges are delightfully crisp and the rest is so pleasantly chewy and soft. The maple adds a very subtle change to the flavor profile but it definitely enhances the total cookie experience. No other cookie will ever be good enough again. Thank you Sam!
Sam
I am so glad you enjoyed them so much, Alek! 🙂
Ann B.
Hi there – I’m just making this for the first time, but I noticed the flour measurement was confusing. 3 1/4 cups all purpose flour (415g). One cup of flour is 120 grams, so 3-1/4 cups is 390 grams, not 415 grams. I went with 390 grams, so we’ll see. The dough was yummy!
Sam
Hi Ann! I actually have a standard measurement of 125g for a cup of flour, that being said, the amount still doesn’t line up. This is an older recipe, but the gram measurement of 415 is correct for these cookies. Sorry for any confusion. 🙂
Margi
I’ve made basically every combination of butter, sugar, flour salt out there… maybe every chocolate chip cookie recipe on the internet. Some are better than others, but this is easily my family’s favorite. Chewy, chocolatey, perfection. Thank you Sam!
Sam
I am so glad everyone enjoyed them so much, Margi! 🙂