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.
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.
Andres
How many grams for the chocolate chips?
Sam
A cup of chocolate chips is about 170g so you’ll need about 340g. 🙂
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! 🙂
Shandle D Pearson
Wanted to know can you make dough a day ahead. Will it be ok to keep in fridge overnight
Sam
Sure thing! 🙂