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.
Gina Uybungco
I’ve never made cookies from scratch and was trying to find something that wasn’t too complicated. I appreciated how you explained how to make these with your helpful hints. Weighing the ingredients on my kitchen scale really took the guessing out of it and I followed your recipe exactly using pancake syrup from my pantry. Just WOW! Cookies came out chewy and delicious!!! I just pulled these out of the oven 40 mins ago and they’re ALL GONE! Thank you so much! I’ll never buy ready made cookie dough ever again!!!
Sam
I am so glad everyone enjoyed them so much, Gina! I’m so happy to hear how helpful the recipe was. I think you’ll have to make a double or even triple batch next time. 😉
Kristen
I’m not really overly thrilled about these cookies😐🤷🏻I mean they were good, but personally I found them way too sweet. My kids really liked them though.
A
You can always reduce the sugar. Sweetness is a personal preference.
Rama
Hi,
I cannot find semi-sweet chocolate chips. So i bought the milk one and thought of reducing the sugar amount. Can i do that?
If yes, what would be the sugar measurement here 🙄
Thanks 😊
Sam
You can use the milk chocolate chips. The reduction of sugar is more of a personal preference. 🙂
Maria
Do you use pure maple syrup or imitation kind?
Sam
Hi Maria! You can use pure maple syrup, or pancake syrup, whichever you have on hand is fine. 🙂
Maria
OMG!
Now that I made them, using pure maple syrup, I can comment and rate them. They are delicious, my son asked me to only use this recipe from now on.
I was reluctant to take them out of the oven when the timer went off, they looked undone, but I did and kept them on the baking sheet until cooled and it was just right.
Before making them, the ratios seemed off to me, but I was wrong, the ratios are perfect the way they are.
Sam
I’m so glad you enjoyed them so much! 🙂
Angel
Amazing recipe!! I’ve now made these so many times I know the measurements by heart but keep page up just to checkmark ingredients as I go. My husband whom isn’t a big dessert lover, requests me to make these pretty frequently. Lol
Sam
I’m so glad everyone enjoys them so much, Angel! 🙂
Matt Pinkston
Greatest cookie recipe in the history of cookie recipes!
Sam
I’m so glad you enjoyed them so much, Matt! 🙂
Celine
Hi Sam, can I chill these overnight? Thanks!
Sam
Sure thing! Enjoy! 🙂
Angela
I just made these and love them!Thanks!
Sam
I’m so glad you enjoyed them, Angela! 🙂
Stacey JM
I just discovered this recipe today and I am all set to make them! Funny enough, I follow a Facebook page called Chelsea’s Messy Apron and she just posted an almost exact replica recipe to this. Maple syrup, corn started, added added chips after baking etc. It’s so weird how I have never seen a choc chip recipe this unique and I find two on the same day!!!
Sam
That is very strange! I just took a look and you are right, they’re basically identical, only hers is half of mine. My recipe was first published in 2016 and I know a number of people have taken note of how incredible these additions are to your average chocolate chip cookie, once you try it you won’t go back!
Brenda L Duling
My kids started if something taste wonderful they tell each other how bad it taste thinking they won’t try it. Well let me tell you these are the “worst” chocolate chip cookies ever! LOL They don’t stay around long at all! Thanks for the “worst” recipe ever and won’t try any more chocolate chip recipes!
Sam
🤣 That’s really cute. I bet it doesn’t work too well though, they’ve probably caught on to each other by now. I’m glad everyone enjoyed them so much. 🙂
Ying
Hi Sam, I was gifted a big bag of cake flour. Is it ok to use cake flour instead of AP flour?
Sam
I haven’t tried using cake flour for these cookies. I think it could still work, but the cookies may end up being a little crumbly due to there being less protein in the cake flour.
Marcy
Hi Sam, I came across your post and am excited to try baking the worst chocolate chip cookies!! I had two questions:
1) Do you leave the cookies to cool on the pan, or at any point do you transfer to a cooling rack (and if so, how long after baking?)?
Any feedback is greatly appreciated!
2) Can you use chocolate chunks instead of chocolate chips?
Sam
Hi Marcy! I let them cool completely to room temperature on the baking sheet. This allows them to finish baking without over-baking them. Chocolate chunks would work fine instead of the chocolate chips. 🙂
Angel
Chunks are AWESOME in these!! I use 1Cup Semi-Sweet Chunks and 1 cup of Semi-Sweet Mini chips. Soooo good!!
Maegan
These are so good! I’ve made them dozens of times and always get rave reviews. Question: the last time I made these cookies I got distracted and accidentally boiled the butter on the stove. It didn’t get brown, and only boiled for a few minutes. But I found the depth of flavor of the butter was so much better even just boiled. The volume of butter was maybe 2 TBL leas than normal, so I added an additional 2 TBL to the melted butter for a total volume of 1c melted butter. Could I use brown butter in this recipe? I’m not sure how much the volume of melted butter would affect the recipe. I know you have a brown butter recipe but I really would like to try this with the Worst Chocolate Chip Cookies. You input would be greatly appreciated!.
Sam
Hi Maegan! I know others have just done a straight substitution with no problem. I’m glad you enjoyed them so much. 🙂
Avneet B.
Yes these are the worst!!! These cookies are absolutely amazing. I’ve made a lot of chocolate chip cookies in the past but these are the best I’ve ever made. They’re very easy and the maple syrup is the perfect secret ingredient. I love that the butter is melted! Less planning ahead. The I love that you only have to chill for 30mins.
Sam
I’m so glad you enjoyed them so much! 🙂
Christina B
Thank you soooo much! I’m a bit challenged with making regular chocolate chip cookies but these came out perfectly & hubby loved them!!! Made them exactly as you said and followed your helpful hints. Also appreciated your reasoning/explaining why we had to do things a certain way. Will be using your room temperature egg trick a lot in the future!
Sam
I am so glad you enjoyed them so much, Christina! I’m so glad all of the tips were helpful for you. 🙂
Ramona
Love the flavor of these cookies. I know they’re supposed to be chewy but mine seems to turn out too soft? I tried leaving them in the oven (up to 18 mins, if longer they start to burn) but it still ends up a bit soggy in the middle. Any idea what I could be doing wrong? If only I could figure that out I’d have achieved the best or “worst” cookies ever.
Sam
Hi Ramona! They are a pretty soft cookie but they shouldn’t be “soggy” in the center. I’m wondering if your dough balls are larger than mine?
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! 🙂