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    Home ยป Recipes ยป Cookies

    The WORST Chocolate Chip Cookie Recipe

    Updated: Dec 19, 2024 โ€ข Published: Mar 28, 2020 by Sam Merritt โ€ข 5,207 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Stack of worst chocolate chip cookies

    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.

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    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

    chocolate chip cookie broken in half to show the inside, perched on a shotglass filled with the secret ingredient (maple syrup)

    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)

    Ingredients
    Ingredients needed for the worst chocolate chip cookie recipe

    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?

    Overhead of the worst chocolate chip cookie on parchment paper on a wood surface, broken in half

    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

    a glass bowl of chocolate chip cookie dough
    The worst chocolate chip cookie dough

    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.

    Two chewy chocolate chip cookies on a dark backdrop

    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.

    Chocolate chip cookie with bite missing

    Frequently Asked Questions

    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.
    If your cookies are spreading too much, you can try stirring in a bit more flour or just chilling them (covered) for longer.

    Why didn’t my chocolate chip cookies spread in the oven?

    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).

    Can I substitute something else for the maple syrup?

    Honey or light or dark corn syrup would work instead of the syrup, just note that the flavor will be slightly different.

    Why do you call them the “worst” instead of the best chocolate chip cookies?

    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.

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    My apologies, it seems you've somehow stumbled upon the absolute worst chocolate chip cookie recipe. Turn back now or you'll end up like all the commenters on this post.
    4.90 from 2458 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 13 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 58 minutes minutes
    Servings: 32 large cookies
    Calories: 223kcal
    Author: Sam Merritt

    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

    • Mixing bowls
    • Cookie sheet
    • 1 ยฝ Tablespoon cookie scoop
    • Kitchen Scale

    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

    Serving: 1cookie | Calories: 223kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 119mg | Potassium: 12mg | Fiber: 1g | Sugar: 21g | Vitamin A: 500IU | Calcium: 10mg | Iron: 1.3mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Cookie Recipes That are Also Pretty Terrible But Not As Bad:

    • Peanut butter cookies with a criss cross fork design on top.
      The BEST Peanut Butter Cookie Recipe (Seriously!)
    • Stack of oatmeal cookies with pink cloth in background
      Oatmeal Cookies
    • chocolate chip cookie bar studded with chocolate chips
      Chocolate Chip Cookie Bars
    • plate of iced and decorated sugar cookies neatly arranged according to type, including christmas trees, gold stars, candy canes, and snowflakes
      Easy Sugar Cookie Recipe (With Icing!)

    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.

    More Easy Cookie Recipes

    • French toast cookies with a buttercream pat of butter and syrup being drizzled overtop.
      French Toast Cookies
    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies

    Reader Interactions

    Comments

    1. Deborah

      September 11, 2022 at 7:35 pm

      4 stars
      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.

      Reply
      • Sam

        September 11, 2022 at 10:24 pm

        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.

        Reply
    2. Katie

      September 09, 2022 at 10:51 pm

      5 stars
      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. ๐Ÿช๐Ÿ˜€๐Ÿช

      Reply
    3. annette Peterson

      September 07, 2022 at 12:25 am

      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?

      Reply
      • Sam

        September 10, 2022 at 9:21 pm

        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. ๐Ÿ™

        Reply
      • Kirk

        September 15, 2022 at 7:43 pm

        5 stars
        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!

        Reply
    4. Raini

      September 05, 2022 at 1:07 pm

      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!

      Reply
      • Sam

        September 05, 2022 at 9:32 pm

        Hi Raini! I haven’t tried adding peanut butter here so I can’t say for sure how it would turn out.

        Reply
    5. Lee

      September 04, 2022 at 9:32 am

      can these be made into one giant cookie, placing all the cookie dough into a round 2 guart pan?

      Reply
      • Sam

        September 05, 2022 at 9:15 pm

        Hi Lee! I haven’t tried it myself, but others have done so with success. ๐Ÿ™‚

        Reply
    6. Aisha

      September 02, 2022 at 6:19 pm

      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, Iโ€™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.

      Reply
      • Sam

        September 02, 2022 at 9:47 pm

        ๐Ÿคฃ 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. ๐Ÿ™‚

        Reply
        • Carol O'Neill

          September 04, 2022 at 10:12 am

          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

          September 05, 2022 at 9:14 pm

          Thank you so much for your feedback, Carol! I’m glad all of the kiddos enjoy them! ๐Ÿ™‚

    7. Gabriella

      September 01, 2022 at 10:38 am

      5 stars
      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 ๐Ÿ™‚

      Reply
      • Emily @ Sugar Spun Run

        September 01, 2022 at 3:58 pm

        We are so happy to hear that, Gabriella! Thanks for relying our recipe โค๏ธ

        Reply
      • Sandra

        September 03, 2022 at 9:33 am

        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?

        Reply
        • Sam

          September 05, 2022 at 9:28 pm

          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. ๐Ÿคฃ 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. ๐Ÿ™‚

    8. Melissa

      August 31, 2022 at 7:00 pm

      Do i have to use maple syrup or any syrups for that matter

      Reply
      • Emily @ Sugar Spun Run

        September 01, 2022 at 9:21 am

        Hi Melissa! We would recommend our second best chocolate chip cookies instead if you donโ€™t want to use the syrup. ๐Ÿ™‚

        Reply
    9. annette Peterson

      August 30, 2022 at 2:55 pm

      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

      Reply
      • Sam

        August 30, 2022 at 3:01 pm

        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. ๐Ÿ™‚

        Reply
        • Aisha

          September 02, 2022 at 5:51 pm

          These are the worst! Youโ€™re the worst. My life is done. Iโ€™m in a full coma or heaven I honestly canโ€™t tell.

    10. Jade

      August 29, 2022 at 10:57 pm

      5 stars
      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!

      Reply
    11. Heather

      August 29, 2022 at 9:06 pm

      5 stars
      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!

      Reply
      • Emily @ Sugar Spun Run

        August 30, 2022 at 10:24 am

        We just love hearing that, Heather! Thank you so much for your review ๐Ÿฅฐ

        Reply
    12. Christina Adams

      August 29, 2022 at 5:03 pm

      5 stars
      I have gotten endless compliments whenever I make these. They are the best!

      Reply
      • Emily @ Sugar Spun Run

        August 29, 2022 at 5:18 pm

        We are so happy they’re such a hit, Christina! โค๏ธ

        Reply
    13. Kelly Anne

      August 28, 2022 at 9:03 pm

      5 stars
      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!

      Reply
    14. BB

      August 23, 2022 at 10:43 am

      5 stars
      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?

      Reply
      • Sam

        August 23, 2022 at 2:22 pm

        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. ๐Ÿ™‚

        Reply
    15. Katy H.

      August 18, 2022 at 11:28 pm

      5 stars
      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.

      Reply
      • Emily @ Sugar Spun Run

        August 19, 2022 at 9:31 am

        We are SO happy these are a winner for you, Katy! ๐Ÿฅฐ

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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