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.
The WORST Chocolate Chip Cookie Recipe
Ingredients
- 1 cup unsalted butter melted and then cooled for at least 5 minutes¹ (226g)
- 1 ½ cups light brown sugar packed (300g)
- ½ cup granulated sugar (100g)
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ¼ cup maple syrup² (60ml)
- 3 ¼ cups all purpose flour (415g)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips I used half regular semisweet chips and half mini semisweet chips
Recommended Equipment
- 1 ½ Tablespoon cookie scoop
Instructions
- In a large bowl, stir together melted butter and sugars.
- Add eggs, one at a time, stirring until combined.
- Stir in vanilla extract and maple syrup.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add flour mixture to wet ingredients, stirring until completely combined.
- Stir in 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
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.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.Why Did My Cookies Spread Too Much?
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.
- Your oven temperature is incorrect. Make sure the oven is fully preheated and at the correct temperature before baking your cookies. Many ovens do not report their temperatures correctly and run hotter or colder than they indicate. I purchased two inexpensive oven thermometers that I keep in my oven to make sure the temperature is right.
Why Did My Cookies Not Spread In the Oven?
Did your cookies not spread at all? Did they stay in balls even after baking? This might be the reason:- Flour was over-measured. It’s so easy to over-measure flour, especially when using cups rather than weight measurements. 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).
- Your oven temperature could be incorrect. See above note, just as it can cause your cookies to spread too much, it can cause them to not spread enough!
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.
Deborah
I followed the recipe, weighed the ingredients and weighed the cookie dough to be placed on the cookie sheet. I had to let them bake 17 mins and they spread a great deal. Is the dough supposed to be very sticky even after chilling.
Sam
Hi Deborah! I’m so sorry this happened! The dough shouldn’t be sticky after chilling. Was your melted butter really hot when you added the sugars? It may have needed to chill a bit longer if it got really warm while making the cookies.
Katie
Delicious and very tasty!! These turned out perfect and I used sugar free maple syrup. This recipe is definitely one of the best chocolate chip cookie recipes I have made. 🍪😀🍪
annette Peterson
After reading all the wonderful comments, I just had to try them. I don’t know what I did wrong, but they turned out to be “The worst” and I followed the recipe exactly.
I made sure the butter was not fully melted to the liquid stage, it was cooled, and I measured all the ingredients exactly as written and took them out of the oven at just the right time They were very thin and spread out like I’ve never had a CC cookie that spread so much. My only thought is, could it be that I live in a very high altitude. So disappointed – any suggestions?
Sam
Hi Annette! I’m so sorry this happened! The altitude may have something to do with it here. Did your dough chill long enough? I’m not very familiar with high altitude baking, but I believe you can add a little bit more flour to help prevent this. I’m not sure how much simply because I haven’t experimented with it. 🙁
Kirk
Hi Annette,
I ran into that same issue with other recipes. For me, it turned out to be the butter. First, I learned that lots of people have this issue if they use salted butter. I have also experimented and learned (through failed attempts) that some brands don’t work as well as others. All of this brought me to using only Land-o-Lakes UNSALTED butter for anything I bake. I’ve never had a flat cookie since! I hope that helps!
Raini
I love these cookies! Could I add peanut butter to the batter to make them peanut butter chocolate chip? If so, how much and do I need to adjust any other ingredients?
Thank you!
Sam
Hi Raini! I haven’t tried adding peanut butter here so I can’t say for sure how it would turn out.
Lee
can these be made into one giant cookie, placing all the cookie dough into a round 2 guart pan?
Sam
Hi Lee! I haven’t tried it myself, but others have done so with success. 🙂
Aisha
As I return from my coma, I would also like to ask a quick question. Because it is hard to eye ball the size of cookie dough for each cookie, I’d measured mine close to 55 to 57 g and I was able to see the golden crust on the outside in 13 minutes but the center was still undone. Maybe a little bit gooey, if not exactly undone. Maybe you can tell us what is the good measurement in grams for the size of each of the cookies to help prevent this from happening.
Sam
🤣 Unfortunately I haven’t weighed out each dough ball, but if your cookies are finishing around the edges and not cooking in the center, your oven temperature may be running a little hotter than it says. Also be sure to not place the dough on a hot/warm cookie sheet. I’m glad you enjoyed them. 🙂
Carol O'Neill
I use a small kitchen scale and weigh each uncooked cookie, 56-57 grams which makes a perfect cookie for this recipe. I always, always use an oven thermometer and preheat oven. 13-15 minutes. When I remove from the oven
I leave them on the cookie sheet for 5 minutes then put on cooling rack. They are still soft but get firmer as they cool. I also press the tops a little after they come out of the oven. No complaints from my grandchildren:))))
Sam
Thank you so much for your feedback, Carol! I’m glad all of the kiddos enjoy them! 🙂
Gabriella
I make these all the time & I cannot tell you the number of people that ask for the recipe or ask me to make them for holidays/parties. I’ll even add pretzels, sprinkles, etc. in the batter for a little twist 🙂
Emily @ Sugar Spun Run
We are so happy to hear that, Gabriella! Thanks for relying our recipe ❤️
Sandra
Turned out wonderful!! Do you ever make extra dough ahead and store as balls in the freezer? If so how did you store then and then what was your process to bake them from frozen?
Sam
I’m so glad you enjoyed them so much, Sandra! I do typically have these in my freezer for any time the mood strikes and I need one or 10. 🤣 I found the best way to freeze them is to wrap each dough ball individually with plastic wrap and then store them in a freezer bag. 🙂
Melissa
Do i have to use maple syrup or any syrups for that matter
Emily @ Sugar Spun Run
Hi Melissa! We would recommend our second best chocolate chip cookies instead if you don’t want to use the syrup. 🙂
annette Peterson
Y
Your recipe calls for melted butter. I read that using melted butter causes cookies to spread.
I like CC cookies that are round and chewy. If I use butter that is room temp, will your cookies come out that way
y
your recipe callsf
Sam
Hi Annette! I recommend making the recipe as written. Melted butter will cause the cookies to spread if it’s too hot. Make sure to melt your butter then let it cool until it’s still a liquid but no longer warm to the touch. 🙂
Aisha
These are the worst! You’re the worst. My life is done. I’m in a full coma or heaven I honestly can’t tell.
Jade
These are the best ever! the flavor and texture is amazing!!! These took me more like 2 hrs to make but other than that super easy!
Heather
I found your recipe way back in 2016 and I have not and will never usr anything else. These are the perfect cookies. Thank you for sharing!
Emily @ Sugar Spun Run
We just love hearing that, Heather! Thank you so much for your review 🥰
Christina Adams
I have gotten endless compliments whenever I make these. They are the best!
Emily @ Sugar Spun Run
We are so happy they’re such a hit, Christina! ❤️
Kelly Anne
I have been making these cookies for years and absolutely LOVE them! I add in a box of vanilla pudding powder and use Bobs Red Mill 1-1 Gluten Free flour and no one has been the wiser! When breastfeeding my LO, I made these vegan using vegan butter and chocolate chips and they were just as fabulous!
BB
I’ve made this recipe several times, always amazing. I was wondering, once the cookie dough is made, how long can leave it in the fridge and it stay good?
Sam
It’s typically good for about a week if wrapped tightly in the refrigerator. Alternatively, if you want to freeze them you can scoop the dough balls, wrap each one individually then store in an air tight container in the freezer for several months. 🙂
Katy H.
These cookies are unbelievable. I used to make Cook’s Illustrated chocolate chip cookies, but never again. These are the best cookies I’ve ever tasted in my life and I will never need another.
Emily @ Sugar Spun Run
We are SO happy these are a winner for you, Katy! 🥰