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.
Perry
Hey kiddos I’m a 72 year old guy who wants to surprise his wife, can’t wait to make these tomorrow, get over all the jokes about my age and what will surprise her. Cookies are eternal love
Denise M Castor
Can I use salted butter instead of unsalted? Thank you!
Emily @ Sugar Spun Run
Hi Denise! You can use salted butter, but you will want to reduce the salt by 1/2 teaspoon. You may find our post on using salted vs. unsalted butter helpful as well. 😊
Betty
This recipe is a total mic drop! Not only do they bake up picture perfect, they are outstanding in flavor. The mini and regular chip size mix is the true chocolate chip cookie hack i didn’t know i needed.
Emily @ Sugar Spun Run
We’re so glad they were a hit for you, Betty! Thanks so much for coming back to leave a review 😊
Shannon Bailey
I’ve used several of your recipes and they are the only ones I have found online that are actually edible and delicious! I am so glad I found your site!
Emily @ Sugar Spun Run
Thanks so much for trusting our recipes Shannon–it means a lot to us 😊
Laura
The most delicious cookies I have ever made….SERIOUSLY!!
Emily @ Sugar Spun Run
We’re so glad you think so, Laura! Thanks for coming back to leave a review–it means a lot to us! ❤️
Trish Hoffman
Can this dough be frozen? I would like to mix everything up but only bake part of the cookies right away. Thanks!
Emily @ Sugar Spun Run
Hi Trish! Absolutely–we recommend scooping the dough into balls and wrapping each one individually then storing in a freezer bag. You can bake them from frozen, they will just take a minute or two longer. 🙂
Tina
Every single recipe, every single time, works out perfect! I always have to comment. I made these cookies for the 20th time and they are even more delicious than every other time! I tell everyone to get on this site if they are looking for recipes!! You’re the real thing!
Emily @ Sugar Spun Run
You’re so sweet, Tina! Thanks so much for trusting our recipes and sharing them with your friends–it really means a lot to us. ❤️
Molly
I’m known as the cookie lady at my work and while I love trying new ways of making chocolate chip – I always come back to this one! It’s truly the perfect cookie and everyone goes nuts when I bring these into work. Full grown-ups running.
Thank you!
Emily @ Sugar Spun Run
We absolutely love hearing that, Molly! Thanks so much for trusting our recipe and sharing it with your coworkers 😊
Shannon Bailey
If you brown your butter first it makes everything so much better. It reduces by half so start out with twice as much. I never thought to use maple syrup what a great idea!
Tracey
I made these cookies tonight and they came out GREAT! How do you decrease the sugars in this recipe? Is it possible without ruining the recipe?
Emily @ Sugar Spun Run
Hi Tracey! We’re so happy you like the cookies. We haven’t made them with less sugar, but other users have commented that they have successfully. Without trying it ourselves, we’d just recommend playing around with the recipe and reducing according to your own taste and preference. Hope that helps!
Brian
Hi Sam,
I made these and they’re delicious! I’ve tried three of your recipes and they are all amazing!
Ashley @ Sugar Spun Run
We are so happy to hear how much you have enjoyed them, Brian! Glad that the other recipes you have tried have been a hit too. 🙂
Starr
Can I use this recipe to make a giant cookie?
Emily @ Sugar Spun Run
Hi Starr! Unfortunately, this recipe doesn’t work very well as a giant cookie. We recommend using our recipe for giant chocolate chip cookies instead. 🙂
Jen
I actually made a cookie cake out of this recipe, it turned out Fabulous! The cookies are the best! Thank you!
Emily @ Sugar Spun Run
Great to know, Jen! Thanks so much for commenting 😊
Angie M Cole
Im going to give this recipe a try
Emily @ Sugar Spun Run
We hope you love it, Angie!
Francis Morales
I’ve been making these cookies for a few years now. They are consistently the best chocolate chip cookies and everyone raves about them. I always follow the recipe exactly as written and get the same perfect result every time.
Skester
This is my go-to cookie recipe, my family loves them, Don’t change anything about the recipe, just make them, they’re perfect! The only thing I ever do differently is when I want to be fancy I’ll brown the butter, the browned butter and the maple syrup go wonderfully together. Best. Cookie Recipe. Ever.
Emily @ Sugar Spun Run
We’re so happy you love them! Thanks so much for your five star rating 😊
Fátima
Hi Sam
Can I freeze the dough?
Emily @ Sugar Spun Run
Yes, that should work fine! Enjoy 😊
Marlene harkcom
Can this dough be made a day ahead and refrigerated overnight?
Emily @ Sugar Spun Run
That will work just fine. Just make sure to cover the dough so it doesn’t dry out overnight. 🙂
Kim
If I were to brown the butter, would I have to make any changes?
Emily @ Sugar Spun Run
Hi Kim! We have made this with brown butter before (as have other commenters) and have not altered any of the other ingredients. Enjoy!