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.
Anna Trefná
Hello, thank you for ths recipe!
And for the tips as well. I realised my cookies didn’t spread as much because of the flour. I substituted maple sirup for honey and they are really delicious!
Sam
I am so glad you enjoyed them so much, Anna! 🙂
Kim
While I love the texture of these, I found the flavor a little underwhelming. It’s just a little too heavy on the chocolate. I might try them with all dark brown sugar and more vanilla next time.
Sandra
I agree Kim. Based on all the amazing reviews this recipe has received, I was excited to try this out. This recipe didn’t wow me like I had hoped. I followed the recipe exactly as written and the texture and flavour are not at all what I was hoping for.
If I do make this recipe again, I will try your idea of adding more vanilla, using a darker brown sugar and I will possibly skip the corn starch and melting the butter before adding the sugars…the soft “cake” like inner texture of this cookie is interesting, but not what I personally look for in a chocolate chip cookie.
Sigh…the search for a really good chocolate chip cookie that suits my tastes continues.
Emma
Hi, how many grams of chocolate chips roughly do you use for this recipe?
Sam
Hi Emma! It will be 340g of chocolate chips. 🙂
Emma
Thanks, is it ok if I skip the vanilla extract? I don’t have any at home.
Sam
You can skip the vanilla you just lose a good bit of flavor. 🙂
sara cronan
Sam, I love the two additives into these cookies that help make them special–maple syrup and the cornstarch! I have made these twice and the second time they were ABSOLUTELY PERFECT.
FYI–I always cook one tray of cookies and save the rest of the door for when I need more cookies BECAUSE I hate the way all other recipes dry out overnight. These stay perfectly moist. And I love to bake and try tons of recipes–I have started using your site regularly….
However, I think your recipe has a typo!!
First time I used 415g flour as you indicate–cookies were greasy and dough suspiciously over sticky
Second time I used 16.25oz based on your 3 1/4cup measurement (I always measure 5oz per cup–fanny farmers conversion!) and checked the grams. It came out to 465 if I remember correctly
THANK YOU for helping the world understand that from scratch, doesn’t have to mean, uber hard!
Kathy Joyce
I have been trying different recipes lately and yep this is the keeper of the bunch!!! Perfect cookie…cripy outside…chewy inside…soooooooooooooo good!!!
Sam
I’m so glad you enjoyed them so much, Kathy! 🙂
Joel
This recipe is definitely my go to recipe when cookies are needed that I can spend a minute making.I don’t think anyone who has ever had then has said anything but good about then. I got roped into making cookies many times for many things and these have always been a hit going on 3yrs now with this recipe.
Sam
I am so glad you enjoy them so much, Joel! 🙂
Evonne Corbin
If salted butter is used, how much salt do you use?
Alivea
I’m gonna replace the brown sugar with dark brown sugar! Is it okay if i do that??
Sam
Sure thing! Enjoy! 🙂
Alivea
Update!: It was really good! (I’m letting it sit overnight so maybe some more flavors can get deeper!) I also used half shortening and half butter, which did great also! This had an amazing flavor your recipe, I’m so glad I came across it, this ones a keeper! 🙂
Sam
That is so awesome! I’m glad you enjoyed it. 🙂
Letty
These cookies are amazing! I have made them for my family multiple times and they always come out crispy and delicious! I admit I have used honey before instead of maple syrup just because I ran out and they were so good. My twin toddlers always try to gobble them all up!
Sam
I am so glad everyone enjoys them so much! I am not sure how you have time to bake with twin toddlers!! 🙂
KKelley
I love these cookies! Usually my cookies are flat or too crispy but this recipe is awesome!
Sam
I’m so glad you enjoy them so much! 🙂
Sharon
I made these last night for my husband. He loves chocolate chip cookies, but unlike me, he prefers a soft cookie while I prefer my chocolate chip cookies crisp (I’m a die hard Toll House girl). After reading your recipe and the reviews, I figured these were exactly his kind of cookie, and I was right. He was very happy with the results, and wants them again. The only changes I made were due to my on hand ingredients. I didn’t have unsalted butter, so I cut back a bit on the amount of salt, a change I personally regret, but hubby say they’re fine. I also had to use a bag of chocolate chunks as I didn’t have regular chips. I’d never used chunk chocolate before.I had bought a bag on sale during the holidays. They were good, but it made scooping the dough a bit difficult. The first dozen cookies got an overdose of chocolate, while the last trays, though a bit deprived of chocolate, were still yummy. I’ll make sure to have chips next time. In fact, I think my husband might like all mini chips. I’m sure these will be asked for often. I’m anxious to try your recipe for the crisper cookie too. I also want to let you know I made your White Chocolate Macadamia Cookies (my favorite cookie) and they were SO good. In fact I just bought more nuts and chips for a second batch. They’re amazing !
Sam
I’m so glad they passed the test, Sharon! I hope you’ll enjoy the crispy cookies just as much as your husband enjoyed these. I know the struggle of having to bake with the chunks because that’s all I have on hand but it still turns out. I’m glad you enjoyed the other cookies as well. 🙂
Jen DiMartino
Absolutely hands down, the best chocolate chip cookie recipe I’ve ever tried… And I’ve tried more than is right to admit!! Thank you so much for sharing, it’s now my staple go to cookie recipe!! <3
Sam
I am so glad you enjoyed them so much, Jen! I won’t tell you how many I’ve tried. 🤣
liyah
Also wanna add that this site never steers me wrong, I swear. Anytime I need a recipe I search here and her recipes are ALWAYS the best. I now make perfect biscuits every single time in only 10 mins thanks to this woman haha
liyah
These were absolutely the cookie recipe I have been searching for. They are so darn goood!!! These are the kind of cookies that are almost cake like nice and soft and a tad chewy. The maple syrup really gave them a certain something but you can not tell what it is at all!! Only change I made was decreasing the chocolate chunks to a cup and a half..reserving 1/4 cup of that for adding to the tops. They were perfect with a cold glass of milk. We ate so many we skipped dinner lol.
Sam
🤣🤣🤣 Cookies for dinner is an awesome idea! I am so glad you enjoyed them so much! 🙂
Sabrina
Absolutely amazing cookie recipe!! I followed instructions to a tee, even weighing ingredients (much easier for halving recipe, which is what I did). The only “difference” is I browned my butter when I melted it (ANY recipe that calls for melted butter is better off if the butter is browned, TRUST ME), and the only syrup we had was some grade A bourbon maple syrup that my bf made. Either way, a gloriously delicious cookie!
Sam
I am so glad you enjoyed them so much, Sabrina! 🙂
Ray
Best cookies ever!! Maple syrup is genius! Love all your recipes! Keep it up!