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.
Jeneanne
This is my go to recipe now! I have used maple syrup and golden syrup before, also honey, and all are wonderful. The best come out with a semi sweet and mini chip combo. These have truly ruined my life, thank you!
Sam
I’m so glad you have enjoyed them so much, Jeneanne! 🙂
Patty Palmer
I followed this recipe exactly: cooled the butter, weighed the ingredients, chilled the dough properly, cold cookie sheets, proper oven temp, etc. etc. but mine still spread way too thin. All of my ingredients are fresh as well so not sure what happened.
Helaine
Question… I was thinking I’d like to use mostly semi-sweet chips with some milk chocolate chips. Yum or no yum???
Sam
That will work just fine. 🙂
Clary
“These cookies were incredibly delicious, chewy, and soft. The chocolate melted into rich, gooey goodness upon entering my mouth, and I can confidently say that these are the best cookies I’ve ever made!”
– A twelve-year-old chef.
Sam
I’m so glad you enjoyed them so much, Clary! 🙂
Nate Garland
Second time making these cookies, and they are 100% the worst cookies ever, hahaha!!! The greatest part of all is there is no stand mixer required!!! I’ve definitely found my new go-to chocolate chip cookie recipe! Thank you for sharing!!!
Sam
I’m so glad you hated them so much Nate! 😉
Pear
These are really the worst cookies ever.
I am not a sweet tooth and would eat 1 cookie a month and I ate 6 of them in one sitting and want more and dreading all that workout I will have to do.
I tried hard to share them with my friends and now they all want me to make more too. So thanks a lot!
Sam
I’m so glad everyone enjoyed them so much! 🙂
nancy
Have made these countless times. My favorite cookie. Unfortunately(for me) also also a family favorite. I have to freeze a bog for myself just to make sure I get a few before they are all gone.
Another winner! Thank you
Sam
I’m so glad everyone has enjoyed them so much, Nancy! Sounds like you will have to start doing some late night baking after everyone else goes to sleep. 🤣
BrittanyCT323
If you make a smaller batch how much do they make and how many calories? I’ve made these before and they are so damn delicious and my friends on a diet BUT I want her to try these lol!! Looking forward to exploring more recipes of yours:) Brittany
Sam
Hi Brittany! There’s a lot of variables at play here. This recipe as it is will make about 32 cookies. How big you make the cookies will also change the calories so it’s tough to say exactly. 🙂
Ele
These cookies are terrible! Here I am stuffing the 7th cookie in my face and am being asked to make more tomorrow! You were right. I should have listened. I should have grabbed another recipe but noooo I had to try this one out. These were the best cookies I’ve ever heard. Delectable, moist, gooey, sinful. Goodbye waist line, it was nice knowing you.
Sam
🤣 I’m so glad you enjoyed them so much, Ele! 🙂
Jen
Hi Sam!
How long does the dough stay good in the fridge? I made 12 cookies last night but kept the rest in the fridge.
Sam
Hi Jen! It should last about a week if wrapped tightly. You could also roll the dough balls, wrap them individually, and then store in a bag and freeze it. 🙂
Matthew
Let me start by saying I have a horrible track record of making cookies. It wasn’t until my son asked me to start making them for his kids that I decided I would be adventurous and give it a go once again. All I can say Sam is thank you for the simple, easy to follow recipe that ALL the kids loved.
Sam
I’m so glad everyone enjoyed them so much, Matthew! 🙂
Lindsay Heller
Thank you, Sam, for this entire website! I have followed several of your recipes from savory and sweets. They all turn out delicious!!!!! Anytime, I want to try something new, I come to your site. I usually suck at baked goods but following your instructions and recipes, even the baked goods turn out amazing. I also enjoy the simple tricks too, such as the buttermilk substitute and homemade whipped cream.
Anyone reviewing just one recipe on this website, I urge you to try any other recipe found here. You will not be disappointed!
Sam
Thank you so much, Lindsay! I’m so glad you have enjoyed everything so much. 🙂
Darrah
Perfection! Thank you for sharing the WORST recipe ever! So bad, there are never any cookies left in our home after two day! Haha. 💟 Love the secret ingredient. It definitely makes the flavor profile 5 stars!
Sam
I’m so glad everyone enjoyed them so much, Darrah! 🙂
Elizabeth
These are the best chocolate chip cookies I have ever made!!! Great recipe and easy to make. My family loves them. Thank you for this wonderful recipe!!
Sam
I’m so glad everyone enjoyed them so much, Elizabeth! 🙂
Candy A Morton
The only chocolate chip cookies I will make. These are so very addictive I have made many times.
Zara
Hi Sam? Would honey work instead of maple syrup?
Sam
Hi Zara! Many others have used honey with success. 🙂
Melanie V
Although these cookies were very good…soft, chewy, the right amount of sweetness and rich chocolaty goodness…I can’t say they were the “worst” 😊 I still give them five stars, though. I did have to add more flour, as mine were spreading too much and it seemed to be a flour issue (maybe I’ll have to invest in a scale 😊). They did stick to my non-stick pans (although they are getting a bit worn), so the parchment paper was definitely helpful. Oh, and since I just used my cookie scoop, I found that they only needed 11 minutes to bake, in case that’s helpful for anyone else.
Jo-Ann
Hi Sam, I like my cookies not too sweet. Can I cut down on the sugar? Will this changes alter the texture of the cookies?
Sam
Hi Jo-Ann! I know others have reduced the sugars a bit, but I can’t advise on how much to do it. I hope you love them! 🙂