Go no further! This chocolate chip cookie recipe will ruin your life.
Consider yourself warned.
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 cookie recipe”, and dog-eared cookbooks of “award winning” and family favorite chocolate chip cookie recipes, you have somehow found yourself here, face-to-cookie with the actual worst chocolate chip cookie.
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 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 best-turned-worst chocolate chip cookie recipe), that will work just fine, too.
What kind of self-respecting cookie doesn’t demand purity and quality?
Only the worst kind.
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 to die for.
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 was. 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 recipe? 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 any other “delicious” cookie. 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 chocolate chip cookie 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 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 ever” 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 30ย 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.
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.
Letโs bake together!ย Iโll be walking you through all the steps in my written recipe andย videoย below! If you try this recipe, be sure to tag me onย Instagram, and you can also find me onย YouTubeย andย Facebook
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 ยฝ cups (300 g) light brown sugar firmly packed
- ยฝ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ยผ cup (60 ml) maple syrupยฒ
- 3 ยผ 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
- 1 ยฝ Tablespoon cookie scoop
Instructions
- In a large bowl, stir together melted butter and sugars.1 cup (226 g) unsalted butter, 1 ยฝ cups (300 g) light brown sugar, ยฝ 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, ยผ cup (60 ml) maple syrupยฒ
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.3 ยผ 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.)
- 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
ยนButter
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.ยฒMaple 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 the worst 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.
Crystal
This is one of THE best articles written with 100% fact…from the my husbands late nights away (in the kitchen with the cookies) to my jeans shrinking…(but not too bad) ..to I made them a dozen times the past two weeks.to snorting at any other cookie. .I want to share this so bad with my friends..but this is my cookie…my secret weapon.
Sam
I am so glad you enjoyed them so much, Crystal! ๐
Susan
I had no interest in making cc cookies. But you are both a professional baker and chemist (even if self taught). You have some very intriguing tips!
I love the โmelt the butter then chill itโ. And the added corn starch and maple syrup (really?! This is the intriguing part given you said none of your tasters could recognize it. That is astonishing. Now I have to try this โsecret ingredientโ.
Oh and not putting cold dough on warm cookie sheets (easy to do) and let the cookies continue to cook on the sheet. (Do you put the sheet on a cooling rack or not?)
You are also a great marketer. You drew me in with โthe worstโ. ๐คฃ smart.
As always, thanks for the great toos!
Sam
Thank you so much, Susan! I’m so glad you enjoyed them. I just pull the cookie sheet out of the oven and place it on a pot holder on the counter and let the cookies finish their baking. ๐
Susan
Makes sense!
And my comment was supposed to read:
Thanks for the great TIPS!
Sally
These are by far the BEST CHOCOLATE CHIP COOKIES! I am over 65 and have been baking cookies (all kinds) for years and this is the one I will use to show off with. Amazingly crisp outside and soft in the middle. They are showmanship cookies that you can be proud of. In the past, I would choose a recipe that you didn’t have to chill; but these are worth the chill. Thanks for sharing these wonderful cookies.
Sam
That is quite the compliment, Sally! I’m so glad you enjoy them so much! ๐
Karen
Can I substitute corn syrup for the maple syrup?
Sam
Hi Karen! Yes you may and the texture will be great, but the cookies will lose some flavor.
Chris C
Hi Sam
Am looking to make them into super duper tiny bitesize monsters. How should I adjust the temperature and the time? Thanks in advance!
Sam
Hi Chris! The temperature will remain the same, just reduce the bake time. I’m not sure how long they would need to bake but keep an eye on them. ๐
Chris
Hey Sam!
So ive made those baby monsters just 15mins back. Same temperature but for 5mins, then +1min +1min +1min (total 8mins) as they came out still a lil undercooked.
Any adjustments can be made to make it crispier instead of soft and chewy? Thanks babe!
Sam
So that’s tricky. This cookie is developed to be soft and chewy. I would recommend my thin and crispy cookies if you want crispy. You could try increasing the bake temperature to 375 to see if that give you a little crisp as well.
Marcy
These chocolate chip cookies really are THE WORST (and by that I mean THE BEST!!!)!!!!! LOVED THEM!!!! Gave these out to my work colleagues as well–one colleague asked if I put crack in them they were so good (I did not–I followed the recipe exactly). I did chocolate chunks with mini chocolate chips rather than regular chocolate chips and was delicious. Definitely making these again, thank you for sharing this!
Sam
I’m so glad you enjoyed them so much, Marcy! ๐
Kirsten
do you have to add corn starch to this recipe?
Sam
Hi Kirsten! You can leave it out, but you will want to add a little bit of extra flour to make up for it. The cornstarch really helps make these cookies soft and chewy. ๐
Diana
Amazing recipe! Iโve made those so many times already!! I was wondering – has anyone tried making them with browned butter?
Sam
Hi Diana! I know several others have with success. ๐
Michele Hilty
Made these cookies the other day and they were a hit. Thank you for sharing this fantastic recipe. So easy and so good.
Sam
I’m so glad you enjoyed them so much, Michele! ๐
Nancy Bempa
OMGenius!! I just tried making these for the first time and they are amazing!!!! Thank you so much for this amazing recipe!
Sam
I’m so glad you enjoyed them so much, Nancy! ๐
chris
Hey Sam
I would like to make them into really mini choc chips cookies. Like thumb/bite sizes.
Do you think I would be required to adjust the baking temp and time? Thanks in adv!!
Sam
Hi Chris! You will just need to shorten your bake time. I’m not sure how long, but keep an eye on them. ๐
CRISTINA CARDENAS
Hello, can you chill cookie dough over night and bake then next day?
Sam
That will work just fine. Just make sure to cover the dough so it doesn’t dry out overnight. ๐
Ashley
I love this recipe! Though, my kitchen is currently being renovated and we unfortunately hadn’t have an oven right now, I’ve been using my air fryer now, any suggestion at what temp and time to bake these for in the air fryer? Any help would be appreciated!
Sam
Hi Ashley! I know how tough a kitchen renovation can be! Unfortunately I don’t have any suggestions for air frying these as I have never tried it. If you do try it I would love to know how it goes. ๐
Elena
Really the best recipe for choc chip cookies. Now that I have mastered it I get requests from my sonโs friends to make it. Itโs always a hit when I bring to parties.
Remember to share this recipe with others. Sharing is caring. ๐
Sam
I’m so glad everyone has enjoyed them so much, Elena! ๐
Jen
how long can I keep to cookie dough I didn’t use in the fridge??
Sam
Hi Jen! It will be good for about a week wrapped tightly. ๐
sarah
is it possible to substitute the chocolate chips with m&mโs????
Sam
Hi Sarah! That will work just fine. ๐
Lisa
Okay, so I very rarely comment and never challenge anyoneโs recipe. After all baking is art, so itโs subjective. However, this recipe says it makes 32 cookies. Is this a typo? Has anyone actually gotten 32 cookies to the oven? IMPOSSIBLE! If you even lick your fingers on accident youโre going to eat half the dough!!! Also, who puts maple syrup in cookies? UMMMM EVERYONE SHOULD! Who knew maple syrup was gold? Iโm puttinโ that stuff on everything going forward! Watch out mashed potatoes! Made 2 batches in one afternoon and it was so easy and they are a BEAUTIFUL DISASTER. (Disaster because now I have to online shop for stretchy pants!) YOU DID SO GOOD!!! Thanks for ruining my life!<3<3
Sam
Thank you so much, Lisa! I feel the pain with the stretchy pants. ๐คฃ
Ratha Silva
Omg!!! Great recipe! I baked these once and planning to bake some more for friends but was wondering if they could be frozen into balls ahead of time? And how would I bake them coming out of the freezer? Thank you for sharing such an awesome recipe! I love your videos!!
Sam
Hi Ratha! These do very well freezing. I roll out the dough balls then wrap them individually in cling wrap and store them in a freezer bag. You can bake them from frozen they just need an additional minute or two. ๐