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.
Michelle
These are the BEST chocolate chip cookies. . . I will never use another recipe!
Emily @ Sugar Spun Run
We’re so happy you think so, Michelle! ❤️
Holley
I wish this recipe had been lying, but they’re a life sentence. Sooo good.
Kunna
Fantastic! Best that I have ever baked and so easy.
Mandy
Anyone who rates this anything other than 5 stars, is absolutely wrong. This cookie is perfect. I have spent years trying many chocolate chip cookie recipes. They are all ‘good’ but none of them were perfect. This recipe is amazing. I have been making these regularly for about 3 or 4 years and they are always a hit when I bring them somewhere and I eat way more of them than I should! I have changed that I only add 1/4 cup of white sugar (because I can get away with it without it changing the cookie) and I add a few extra grams of flour because I like my cookies thick. I always freeze these into balls to keep in the freezer, so I never cook them unfrozen. They are always the perfect texture, flavor, everything!
Emily @ Sugar Spun Run
So glad you found our recipe, Mandy! Thanks for your review ❤️
Deb
My go to for all family gatherings because they are so delicious
Jon Maestri
I like this recipe a lot. The only thing I do different is to stir the chocolate chips into the flour mixture. The flour coats the chips and keeps them from sinking or settling.
Colleen
For the love of all that is HOLY. You have done it. I have tried a bazillion different chocolate chip cookie recipes, all claiming to be the best. This one is, by far, superior. I cannot WAIT to take these to holiday gatherings. I followed your recipe exactly, and my result was heavenly. Seriously, honestly, just the best. Kudos! Love it and can’t wait to try more recipes! (My only issue will be finding a hiding place in the house – I have a husband and a four year old who are greedy little things.😉)
Tony
Im totally disgusted and ashamed with myself. I felt like some mad scientist weighing,measuring and checking volumes of liquid. You couldnt see the pattern on my island any longer due to all the ingredients. Once completed and refigerated I stared the process of molding the balls and placing them on my cookie sheets. At the 13 minute the first batch was removed . This was followed by another 2 trays. The shame and disgust was my due to my own destruction. I had 4 of these before the other 2 trays were ready and feel and addiction coming on . This is truly one of the lost scrolls that has finally been discovered . Congrats on this excellent recepie and sharing with us
Sam
🤣 Thank you Tony! I’m so glad you enjoyed them so much! 🙂
Ellen V
I just made these cookies and they are the very best chocolate chip cookie I ever ate! They tasted like carmel chocolate chip. I used pure maple syrup. I also made the m & m, the chocolate fudge or lava cookies and the heart shaped cream cheese. They have all been the best cookies. I share my cookies and everyone thinks I am the best cookie baker! Ha! Ha! Thanks so much for sharing your recipes I look forward to trying more recipes of yours.
Ginni
These are the best chocolate chip cookies. To make sure we don’t eat every cookie right away, I put most in the freezer. This way, we each get one every night, and they’re wonderful.
Emily @ Sugar Spun Run
We love that idea, Ginni! So glad you like the cookies 🥰
Lydia
Whenever I make these, they’re gobbled up and devoured by all. EVERYONE asks me for this recipe – they just have to have it, and I don’t blame them! I will never, ever use any other chocolate chip cookie recipe. This is it. This is all you need.
Emily @ Sugar Spun Run
We just love receiving comments like these, Lydia! Thank you so much for trusting our recipe ❤️
Ally
Can I brown the butter and let it cool to room temperature before creaming it for about 5 – 7 minutes? I prefer cookies made with creamed butter. Also, do I need to increase the butter by half a stick (4 tbsp) if I brown it? If I want to reduce the sugar, should I reduce both brown and white sugars to maintain the ratio? If so, how much sugar should I reduce from each?
Sam
Hi Ally! Others have substituted browned butter without needing to increase the amount. I am not sure how creaming it will work as the structure of the butter crystals changes once it’s been browned, but I don’t think the action of attempting to cream it will necessarily be problematic (though the mixture will likely be more sandy and oily rather than light and fluffy). As for the sugars, that’s a personal preference and I’m honestly not sure exactly how much you can get away with. If your cookies end up a bit thicker, it is likely due to the reduced sugar rather than the butter being browned, though.
Ally
Thank you. Just curious, could I add maple syrup to any soft cookie recipes? I have a chocolate chip cookie recipe I like and was wondering if I could add 1/4 cup maple syrup, keeping the total sugar amount the same.
Sam
In most instances it won’t work as most recipes aren’t designed to accommodate all that extra liquid. Most likely they’d end up spreading too much. Reducing the sugar will help some, but it depends on the precise recipe how else you’d need to tweak things.
Sam
Hi Ally, I just updated my response to your comment as I initially didn’t realize you intended to cream the browned butter.
Tracie Hercules
This recipe is so addictive! And, the commentary is the absolute best! I share the commentary every time I share the cookies! Nothing better than a good cookie and a good laugh! Thanks so much for both!
Samantha Rivenburg
These are my favorite cookies, I have been making them for years., I refuse to make any other chocolate chip cookies. I love telling people they’re the worst, they always ask why? It so much fun to say they will ruin their life. I always tell people about your recipe because it is so easy to find. Thank you!
Emily @ Sugar Spun Run
😆 That’s great! Thanks for trusting (and sharing!) our recipe, Samantha!
Carla
I find this amazing……I have been working on a chocolate chip recipe for many years. Several years ago I settled on one. Sent the recipe and a new cookie scoop to my kids and grown grandkids. My recipe contains the exact same ingredients. Some quantities are slightly different….. but the process has some differences. Thank you Sam…I’m excited to try your methods. So I can also, make the WORST Chocolate chip cookie ever……
Kristen
Amazing, of course! Curious about your thoughts on sprinkling a little sea salt on top?
Emily @ Sugar Spun Run
We LOVE that idea, Kristen! 🤤
Cookie Junkie
The name of the recipe is the total oposite. I moved to Colorado Springs 3 years ago and I always failed making cookies. They usually came out dry, cakey, hard, and flat. All the worse in a cookie. However, your recipe is the answer to high altitude cookies. Thank you so so much. Your recipe is a keeper until I move away from Springs.
Rachael
Hi Sam, my son and I LOVE all your recipes. This one is amazing as usual. Just wondering how to bake the cookies after the dough has been frozen. Do we thaw them in the fridge then bake? Or bake from frozen? Can’t wait to use them for smores on our fall camping trip 🙂
Thanks!
Emily @ Sugar Spun Run
Hi Rachael! You can bake straight from frozen–they’ll just need a minute or two longer in the oven. Those sound like some amazing smores! 🤩
Brigitte
Can you put a recess peanut butter cup in the center of one of these cookies? I love the cookies as they are, but I was watching another of your cookie recipes where you placed a recess peanut butter cup in the center.
Thank you
Sam
Hi Brigitte! I think it could work. You’ll need to make sure the dough is well chilled. I would wrap the dough around the reese’s cup before chilling. There is a slight chance the dough ends up spreading too much though. If you try it, I would love to know how it turns out. 🙂