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.
Boston Paul
AMAZING RECIPE!! This is the third recipe I’ve tried from this site and they just get better and better. I think the “tricks” here are the use of more light brown sugar than most other recipes, the cooled melted butter and letting the dough cool for 30 minutes.
I made the recipe as above and weighed all the ingredients. The only variations were: Used half Ghiradelli Semi-Sweet chips and half Scharffen Berger Dark Chocolate Artisan chunks, cooled for 90 minutes instead of 30, and used about 20% more dough per cookie and hence needed to bake for 16 minutes instead of 13.
I used a hard ice cream scoop to scoop out the dough in balls a bit larger than golf balls. I guess I used a bit more than the 2-1/2 tablespoon each because I got 26 cookies rather than the 32. I also needed a few minute more baking time.
My first batch I allowed to get a tiny bit of color across the cookie and the second batch I took out after just the edges were browned and the middle still looked a bit undercooked. Both batches came out amazing. Very good looking cookie and a bit thick, a good thing. The had a nice crispness on the bottom, but chewy all the way through.
Sam
I’m so glad you enjoyed them so much, Paul! 🙂
Olivia
Oh my goodness, these are sooo delicious!!! I definitely recommend them!
Sam
I’m so glad you enjoyed them so much, Olivia! 🙂
Darla
I have been wanting to try this recipe for a while now and I am so glad I did! They are soft & chewy but still have a slight crunch. My husband said it is the only recipe I should use!!
Sam
I am so glad you enjoyed them so much, Darla! 🙂
Emily
The absolute best chocolate chip
cookies EVER!!! My go to recipe and everyone requests them weekly!
Sam
I am so glad everyone enjoys them so much, Emily! 🙂
SallyBR
I realize this is a post from almost one year ago, but I stumbled on your article last week by chance (lucky me!) and made them today. I confess that all the time I was telling myself – “these cannot POSSIBLY be anything that special, such a simple recipe… etc etc etc”
I was wrong – these are absolutely delicious and I do think it is the maple syrup – I am totally sold
thank you!
Sam
Thank you so much, Sally! I’m so glad you enjoyed them so much! 🙂
Cheryl
I made these for the super bowl. Barely any left over and those were gone the next day. After the first batch I cooked 14 min, but I like a crunchier cookie. I’m going to make them again for Valentine’s Day! Thank you so much!
Sam
I’m so glad everyone enjoyed them so much, Cheryl! 🙂
Anna
Hi, this is now my go to recipe for cookies, it’s perfect! Do you think it would work with ground almonds and coconut flour as a substitute to the plain flour? I want to try and adapt it to have less carbs! Thanks
Sam
Hi Anna! I’m honestly not sure because I haven’t tried it. If you do try it I would love to know how it turns out. 🙂
Terri White
I’m sticking with sugarspun_sam Today I tried the recipe for “Worst Chocolate Chip Cookie” recipe. She had so many helpful tips that I’ve NEVER heard before! This photo is as is. No filters or special lighting. Yes, I had them too close together but ask me if I care. I do not. They taste fantastic! It’s tempting to “jump to the recipe” but don’t. I encourage you to read her full recipe notes and watch the video. They are so informative and entertaining! #sugarspunrun @sugarspun_sam
Sam
Thank you so much, Terri! I’m so glad you enjoyed them so much! 🙂
Shelly
Hello, I love these cookies! I’ve made them several times and always get asked for the recipe so I send them to your site. I’d like to try baking them in a heart shaped silicone mold for Valentine’s Day. Do you think the cookies would bake properly?
Sam
I’m so glad you enjoyed them so much, Shelly! I think they will turn out if baked in the mold, but I’m not sure how long they would take. Enjoy! 🙂
Lea
Superb! Don’t know how this recipe crossed my path, but I’m sure glad it did! Since the butter had to be melted, went all in with browned butter. So thankful you include weight not just volume measurements; so much easier to weigh everything. Added toasted, blanched slivered almonds instead of chocolate chips (I’m not a fan of chocolate – I know shock and horror;). The cookies stayed chewy for days. My husband declared them the absolute best “worst” cookies ever!
Sam
I am so glad you enjoyed them so much, Lea! 🙂
Z
Making these today and I’m so hyped! Question for you and sorry if you’ve already answered – does the dough freeze well?
Sam
Yes I freeze these often. I roll out the dough balls and wrap them in cling wrap and store in a freezer bag. 🙂
Michelle D
I love this recipe and made them several times now! But I have one question- the last time I made these cookies they came out a little bit puffy and cake like. Do you know what caused this? All the other times I’ve made these cookies they were the perfect texture. They still taste amazing I’m just wondering what I did wrong 🙂 I followed the recipe as normal the only substitution I had to make was using dark down sugar instead of light brown sugar. Thanks in advance for your feedback!
Sam
I am so glad you have enjoyed them so much, Michelle! 🙂 Often times if the cookies come out puffy, most of the time it’s because you may have accidentally over-measured the flour. I hope this helps! 🙂
Cindy H
I have baked frequently for years, lol I’m in my 60’s. This is seriously one of if not the best chocolate chip cookie recipes EVER. Thank you!!
Sam
I am so glad you enjoyed it so much, Cindy! 🙂
Mandel
These look great! Any chance they’ll turn out just as well with oil instead of butter? Will they be just as deliciously crinkly?
Sam
Hi Mandel! Unfortunately I wouldn’t recommend that. You get SO much flavor from the butter.
Sharon Firester
Thank you so much for this FANTASTIC chocolate chip recipe! OMG these cookies are amazing! Where have you been all my life? Easy to make and I appreciate all of your tips. I made your cheesecake twice and now I am going to look through your cake recipes because with your easy directions, there is no excuse for me to be using store bought boxes of cake!! Thank you so much Sam, I can tell you have put your heart and soul into your website and thank you for all the testing you have done to make these cookies so fantastic!!
Sugar Spun Run
Your comment made my day, Sharon! I am really glad that you enjoyed the recipes you have tried so far and that you loved the cookies! 🙂
Bill Friggle
Best tasting chocolate chip cookies I have ever had. I have made them numerous times and every time they are perfect. This recipe is my go-to recipe. Thanks for sharing it with us. I had tried a bunch of other recipes. And none are as good as this. It is just one of a number of your recipes I have tried and I have loved them all.
Sugar Spun Run
Thank you so very much, Bill! I am so glad that you loved them! 🙂