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    Home ยป Recipes ยป Cookies

    The WORST Chocolate Chip Cookie Recipe

    Updated: Dec 19, 2024 โ€ข Published: Mar 28, 2020 by Sam Merritt โ€ข 5,204 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Stack of worst chocolate chip cookies

    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.

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    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

    chocolate chip cookie broken in half to show the inside, perched on a shotglass filled with the secret ingredient (maple syrup)

    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)

    Ingredients
    Ingredients needed for the worst chocolate chip cookie recipe

    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?

    Overhead of the worst chocolate chip cookie on parchment paper on a wood surface, broken in half

    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

    a glass bowl of chocolate chip cookie dough
    The worst chocolate chip cookie dough

    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.

    Two chewy chocolate chip cookies on a dark backdrop

    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.

    Chocolate chip cookie with bite missing

    Frequently Asked Questions

    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.
    If your cookies are spreading too much, you can try stirring in a bit more flour or just chilling them (covered) for longer.

    Why didn’t my chocolate chip cookies spread in the oven?

    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).

    Can I substitute something else for the maple syrup?

    Honey or light or dark corn syrup would work instead of the syrup, just note that the flavor will be slightly different.

    Why do you call them the “worst” instead of the best chocolate chip cookies?

    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.

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    My apologies, it seems you've somehow stumbled upon the absolute worst chocolate chip cookie recipe. Turn back now or you'll end up like all the commenters on this post.
    4.90 from 2457 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 13 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 58 minutes minutes
    Servings: 32 large cookies
    Calories: 223kcal
    Author: Sam Merritt

    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

    • Mixing bowls
    • Cookie sheet
    • 1 ยฝ Tablespoon cookie scoop
    • Kitchen Scale

    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

    Serving: 1cookie | Calories: 223kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 119mg | Potassium: 12mg | Fiber: 1g | Sugar: 21g | Vitamin A: 500IU | Calcium: 10mg | Iron: 1.3mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Cookie Recipes That are Also Pretty Terrible But Not As Bad:

    • Peanut butter cookies with a criss cross fork design on top.
      The BEST Peanut Butter Cookie Recipe (Seriously!)
    • Stack of oatmeal cookies with pink cloth in background
      Oatmeal Cookies
    • chocolate chip cookie bar studded with chocolate chips
      Chocolate Chip Cookie Bars
    • plate of iced and decorated sugar cookies neatly arranged according to type, including christmas trees, gold stars, candy canes, and snowflakes
      Easy Sugar Cookie Recipe (With Icing!)

    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.

    More Easy Cookie Recipes

    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies
    • Overhead view of egg cookies made with lemon curd on a cooling rack.
      Egg Cookies

    Reader Interactions

    Comments

    1. Deandre Whitestone

      January 09, 2021 at 3:46 pm

      5 stars
      I made these cookies and they were great. They were sweet and chewy. These are a game changer. Will definitely make again ๐Ÿช๐Ÿ’ฏ

      Reply
      • Sam

        January 09, 2021 at 10:41 pm

        I am so glad you enjoyed them so much, Deandre! ๐Ÿ™‚

        Reply
    2. Katie

      January 07, 2021 at 10:05 pm

      5 stars
      Amazing cookie recipe! This will be our new go-to.

      Reply
    3. TreatsbyArielle

      January 06, 2021 at 3:59 pm

      Hi Sam, how do you recommend freezing the dough for later? Should I freeze in balls and bake, or can I freeze the dough and roll the cookies after letting the dough warm up a little?

      Reply
      • Sam

        January 06, 2021 at 9:52 pm

        I would roll the dough balls, wrap them individually, then store in a freezer bag. You can bake them from frozen, it will just take an extra minute or two. ๐Ÿ™‚

        Reply
    4. Heidi Thompson

      January 04, 2021 at 8:23 pm

      5 stars
      DELICIOUS!

      Reply
    5. Tammy

      January 04, 2021 at 5:08 pm

      5 stars
      I made these for Christmas and they turned out great but spread more than I thought they would. First batch cookies touched but next batches looked great. Thank you for the recipe.

      Reply
      • Sam

        January 04, 2021 at 8:34 pm

        I’m so glad you enjoyed them so much, Tammy! ๐Ÿ™‚

        Reply
    6. Chaz Judy

      January 03, 2021 at 8:45 pm

      5 stars
      I made these with GF flour and they turned out delightfully terrible๐Ÿ˜œ nice job, Iโ€™ll add these to my Cookie folder.

      Reply
      • Sam

        January 03, 2021 at 9:07 pm

        I’m so glad you enjoyed them! Thank you for your feedback using GF flour. ๐Ÿ™‚

        Reply
    7. Gingerbread House

      January 03, 2021 at 1:51 pm

      Hi Sam! I made this recipe yesterday and my cookies were round didnโ€™t even look like the pictures and weโ€™re oval shapes! I followed the recipe exactly! They also had cracks on them????

      Reply
      • Gingerbread House

        January 03, 2021 at 1:53 pm

        My cookies were not round***

        Reply
      • Sam

        January 03, 2021 at 9:46 pm

        I’m not sure what you mean here? Did the cookies not spread at all? If that’s the case there may have been too much flour in the dough. If you aren’t using weights make sure to check out my post on how to measure flour to avoid this in the future. ๐Ÿ™‚

        Reply
    8. Tziporah Lichtenstein

      January 03, 2021 at 11:02 am

      These are really the WORST!!!
      a few questions: can I easily double this recipe? (I’m trying to stock up…and disappears!)
      In general, how do you measure brown sugar, packed?
      Also what would happen if I use dark brown sugar in place of light brown? can I swap? (easier to find dark brown sugar in my country)
      Thank you! you are my go-to site for cookies, I stopped looking anywhere else:)

      Reply
      • Sam

        January 03, 2021 at 9:53 pm

        I am so glad you enjoyed them so much! Yes this recipe can easily be doubled, I’ve done it many many times. I typically weigh my ingredients, but if I do use cups for the brown sugar, the cups are packed not loose. You can use dark brown sugar. It will make the cookies a little bit richer. ๐Ÿ™‚

        Reply
    9. Carmรญn

      January 03, 2021 at 1:18 am

      Hi Sam I made these cookies and when I did the taller shape of the cookies when rolling them. I baked them and the had cracks in them and where weird shapes. How do I prevent them from cracking and shaping in an oval shape? The cookies didnโ€™t really have a taste to them either? They were alright! Thanks though! I will definitely try your second best chocolate chip cookies recipe!

      Reply
      • Sam

        January 03, 2021 at 10:12 pm

        Hmmm if they didn’t spread, cracked and had little flavor it sounds like there was probably too much flour in the dough. Did you weigh your ingredients? If not I would recommend checking out my post on how to measure flour to avoid this in the future. ๐Ÿ™‚

        Reply
    10. Jess

      January 02, 2021 at 5:39 pm

      Hi Sam! I see the recipe calls for semi sweet chocolate chips can I use milk chocolate chips instead? Would milk chocolate chips also work in your second best chocolate chip cookies recipe? Thanks!

      Reply
      • Sam

        January 02, 2021 at 8:17 pm

        Hi Jess! The milk chocolate will work. They are just going to be a bit sweeter. ๐Ÿ™‚

        Reply
    11. Bryan

      January 02, 2021 at 3:10 am

      Youโ€™re right it was the worst

      Reply
    12. Megan

      January 01, 2021 at 1:11 pm

      Hi! How much flour would you add if you lived at a higher elevation?
      Also for the maple syrup does it matter if it is the kind that doesn’t have high fructose corn syrup in it?
      Thanks!

      Reply
      • Sam

        January 02, 2021 at 8:53 pm

        Hi Megan! I am not sure how to alter the recipe for high altitude. The maple syrup is for taste so high fructose corn syrup shouldn’t make much of a difference here. ๐Ÿ™‚

        Reply
    13. Jada Hall

      January 01, 2021 at 11:18 am

      4 stars
      Hi, I made your worst chocolate chip cookies yesterday and they were the best not the worst. For some reason my dough was very sticky after I chill the dough in the refrigerator for more than an 1hr. And it has been on my mind. What did I do wrong to have sticky dough ? I will love to try the recipe again today.
      Thankyou

      Reply
      • Sam

        January 02, 2021 at 8:58 pm

        I am so glad you enjoyed them so much, Jada! You may have just needed a little bit more flour in the dough. ๐Ÿ™‚

        Reply
    14. CC

      December 31, 2020 at 2:19 pm

      5 stars
      I haven’t made these yet but I am planning to make them tonight for new Year’s eve and they look amazingly delicious! I was wondering since I love all of your recipes, do you have any or at least one cookbook that is sold or that I could buy? thanks!

      Reply
      • Sam

        January 02, 2021 at 9:03 pm

        I am so glad you have enjoyed everything so much! I don’t have a cookbook at this time. It’s something I am considering. I do have a free e-book you could download by joining my email list. ๐Ÿ™‚

        Reply
    15. Cecilia

      December 31, 2020 at 9:48 am

      Hi! Does the maple syrup need to be room temperature? Thanks!

      Reply
      • Sam

        December 31, 2020 at 2:05 pm

        Hi Cecilia! For best results I would use room temperature maple syrup ๐Ÿ™‚

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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