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.
Mai says
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 says
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 says
OMG! I love them so much! They are delicious. You are amazing Sam!
Sam says
Thank you so much, Lucy! I am so glad you enjoyed them! 🙂
Lisa J. says
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 says
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 says
Thank you so much, Gracie! I’m so glad you have enjoyed everything so much! 🙂
Connie says
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 says
😂 I’m so glad everyone enjoyed them so much, Connie! 🙂
Krys says
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 says
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 says
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 says
I hope it turns out better this time! 🙂
Alek says
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 says
I am so glad you enjoyed them so much, Alek! 🙂
Ann B. says
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 says
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 says
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 says
I am so glad everyone enjoyed them so much, Margi! 🙂