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.
Jan
I hesitated to make these because I am not a maple flavor person. No residual maple flavor. I used 100% maple syrup. They were anything but flat.
These are SPECTACULAR!
Jean
OMG!! Just OMG!! So good!! Amazing!!
Ashley Cook
You weren’t lying when you said these chocolate chip cookies are the worst! I have literally gained 5lbs since I discovered this recipe. Ha! My boys demand that I keep these made at all times.
FIVE STAR RECIPE FOR SURE! I have shared the link to this recipe with so many friends and coworkers who’ve claimed I made the best cookies they’ve ever eaten.
Emily @ Sugar Spun Run
They are truly the worst! 😄 Thanks for sharing our recipe and coming back to leave a rating–we appreciate it!
A person
Brought this to my class and now they constantly ask for more and I am well known for my cookies. Thank you! 🍪 💕
Emily @ Sugar Spun Run
We’re so happy they were a hit! 🥰
Michele
Our favorite chocolate chip cookies! My family asks for these way too often!
Buck
These are worth the hassle! Love yourself just a li’l more & replace the maple syrup with “Roasted Pecan Syrup” & add a cup of squashed pecans.
Chris
Wow outstanding!! The only worst thing I can say is that they are very addictive. I could easily eat several at once just like several of the other from scratch chocolate chip cookie recipes I have tried. I made those cookies for a party I was invited to and everybody loved them and some asked for the recipe. I do not bake like I used to with just my husband and I. We are mostly eating low carb and pretty much cut down on sugar so those cookies were our once in a while special treat. I have tried keto sugar free recipes but hardly compares to this recipe.
Melissa Peebles
How do you put a recipe on your website like this. These cookies should come with a warning attached to them….. WARNING EAT AT YOUR OWN RISK!!!!
These cookies can cause an overwhelming urge to not stop eating them.
For anyone reading these comments I just want to concur don’t omit the maple syrup the maple syrup makes this cookie along with the cornstarch!!!
Linda R
Just a suggestion. My neighbor adds malted milk powder and very good
Love yours also
Kathy
We love these cookies! They are the best!
Pam
I usually never read a blog about recipes, but just had to find out why they were referred to as the worst. I laughed reading the blog, but stopped laughing after I ate 4 cookies, and I am not a sweets eater! I made these for my husband’s coworkers, who were all missing the goodies from the holiday season. So far everyone who has had one has given rave reviews.
Emily @ Sugar Spun Run
We’re so glad you enjoyed the cookies and the post, Pam 😊
Marty R
I use maple syrup in my monster cookies and yes, it’s a game changer! Great recipe!
Caitlin
When I read the description, I kinda chuckled at it but mostly scoffed. That was back in December, which is the first time I tried the recipe. Recently I realized that ever since I made them, I find myself craving a cookie every night before bed and I’m no longer satisfied with normal store bought chocolate chip cookies. I literally seek out reasons to make the cookies. So they really did ruin my life. All of my friends are obsessed with them too, so many of them have asked for the recipe!
Btw I added up the calories in all the ingredients and it added up to 6,660. I think it’s a sign they really are evil!
Amber
This is actually the best chocolate chip cookie recipe ever. We used Log Cabin “natural” (cheap, non-maple, yet not a completely horrible alternative, syrup). My 8 year old did all the measuring. Absolutely amazing! Our new go-to 🥰 Thank you!
Emily @ Sugar Spun Run
We’re so glad the cookies were a hit, Amber! Thanks for the review ❤️
Sherry
Ooòoooooohhmygosh!!! Definitely addicted now!!! Absolutely Delicious!
Ryan
Alas, this was truly life ruining.
Had I been satisfied with the recipe as written, I would not have flown too close to the sun and still felt the glorious heat against my skin. Instead, never satisfied, I browned the butter (salted, as it was what I had on hand, and removed the salt from the dough), added toasted walnuts, used flaxseed eggs (not for flavor, because my mother is allergic to eggs and I thought I’d ruin her life with these cookies too), and I possibly over measured the flour because I didn’t take my adderall being consumed by this recipe since I woke up. Somehow, they came out as the most beautiful, elegant, chunky chocolate chip cookies. So Sophisticated that I should eat them with a glass of red wine, not with a glass of milk.
How could I have added so much, and yet the cookies are still glorious? (Albeit they won’t spread in the oven but honestly it’s fine). Truly the base recipe holds up amazingly, even to alterations. I’ll have to make a bulk batch of dough for the freezer, to have for rainy days.
This recipe is unforgivably good! Thank you for ruining my life.
Emily @ Sugar Spun Run
Thanks for letting us know how it went for you, Ryan! We’re happy to hear they ruined your life just like they ruined ours 🤣