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.
Taryn Clark
Well, I’m back again with another review. As I stated in my last review of your pretzel coated chicken, I’ll be making all your recipes and rating them as I go. So far, all have been easily 5 stars, including this absolute WORST chocolate chip cookie recipe. The texture, the flavor, 13 minutes… everything is just perfect, per usual. Also, I’m a HUGE fan of corn starch. When my husband asked me why I said because it sounds like snow, to which he looked at me with a rather worried look. But if you know, you know! Ive never used it in cookies, so I looked up what benefits it adds to the cookie and I never knew! Fascinating. Thank you again, Super Lady. (Super woman and super girl have already been taken). You really are doing the Lord’s work.
Sam
I’m so glad they’ve been such a hit, Taryn! 🙂 🙂
James
This recipe is great. I really love the cookies. This will be my fifth or sixth time making them, and always love the results.
Thanks!
Tina
The best recipe for cookie dough!! I have been searching for YEARS for a basic, yet tasty cookie dough recipe and I’m so glad to have found this. I’ve made it countless times now and I’m still obsessed with how amazing these taste. I’ve been having fun with adding in different mix-ins! Perfect texture and just the right amount of sweetness.
Sam
I’m so glad you enjoyed them so much, Tina! 🙂
Tory
After making this recipe repeatedly, and telling everyone how great you are, I’ve begun adding 1/4 toasted milk powder (subtracting 1/4 of flour fro recipe). It amps up the caramel, toasty flavor.
Sheri
Do you just toast some milk powder? How did you get it toasted?
Victoria Malmer
I toast 2 cups at a time, on stovetop (it burns too quickly in oven). You can toast 1/4 cup in the melted butter, too.
Hillary
I found this recipe back in 2017 when I thought my chocolate chip cookies were unbeatable. I did a blind taste test with friends and family, and this recipe won—my old one got zero votes! One family friend even joked after a single bite, “She has to marry my son. I don’t care if they’ve never met—they’ll learn to like each other!” I now call these my “most requested chocolate chip cookies” because they’re a hit at every event. Thanks for sharing!
Sam
I’m so glad to hear they have been such a huge hit, Hillary! 🙂
Coleen
The taste of these cookies are amazing just made them this morning. Only thing I am not liking or understanding is why the tops of my cookies do not look smooth. They looked crackly. I did bake the first batch at 13 minutes and the bottoms were a little too brown so I baked at 11 minutes for the second batch and they came out perfect. Both batches had the same cracking top. Any suggestions? I did follow directions and I do have my ingredients measured on my scale. But again the taste is phenomenal.
Sam
Hi Coleen, sometimes the cookies become crackly if the butter/sugar/eggs are mixed quite vigorously and allowed to sit for a bit before the dry ingredients are added. Honestly this shouldn’t affect the taste, though.
Alli
My favorite chocolate chip cookie recipe ever!!!!! My son wants a giant cookie out of this recipe instead of a birthday cake! Any suggestions on how to transform into this with this recipe?
Sam
Hi Alli! I haven’t personally tried it, but I think it could work. I would just keep an eye on it to make sure it doesn’t over-bake.
Lena
I’ve been using this recipe for yearssss and love it. I’m always getting asked to bake cookies for family and friends!
I decided to try a “gluten and sugar free” version of it for my grandma since she’s diabetic and substituted quite a few things. I used:
– Almond flour instead of AP
– Splenda brown sugar instead of regular brown sugar (only used 3/4 cup)
– Granulated sweetener, instead of sugar
– Pecans and walnuts instead of chocolate chips (she don’t like chocolate)
Safe to say it still came out delicious! I will say though, unfortunately the batter came out more “liquidy” than I thought and once they came out the oven, it was just a tad bit underdone from the inside. I think next time I need to add more Almond flour to get a thicker batter and better outcome once they come out the oven.
Karen
Just to add to my other comment, I used a cooking baking group for 13 years
BC= before c**** shut it down.
we would have a pot luck each month a differed theme
but in December it was all about the cookie swap. So many people wanted to come so I two of them . I dont normally have rules in my group except the theme
The only rule I had for the cookie swap was NO CCC, one of my members gave me a hard time and said, what do you mean no CCC — I told her what I mean is no plain ordinary CCC– take it to the next level, add something to it
THIS WOULD HAVE BEEN THE ANSWER (THANKS for the recipe)
now if only I have or go to a cookie swap this will be what I bring
next BBQ (today 8/17/24)
Sam
I’m so glad you have enjoyed them so much, Karen! 🙂
meme Shereen
So good!
We think it is even better the next day!
Emily @ Sugar Spun Run
We’re so happy you like them! Thanks for the review 🩷
Karen
making it for the second time in two days bringing them to a smoking party ( not not that kind of smoking
smoking as in smoked food
but the people that tried it so far from Thursday bake cant stop eating them
thanks for the recipe
Julie
I love stumbling on recipes who claim the best and really are (or in this case the worst 😂). Most recipes don’t really change much they tweak them. This recipe is both different and the best!! Thank you for this wonderful recipe my new favorite. You explain well and truly gave us something different but absolutely delicious. The only thing I did different was use dark brown sugar and cut it back slightly.
Victoria M
The best chocolate chip cookie recipe. I love to tinker with recipes, but for The Worst recipe, I wouldn’t change a thing.
Emily @ Sugar Spun Run
We’re so happy you like the recipe, Victoria 😄
Jennifer
I have been using this recipe ever since I found it around two years ago. I’m not the biggest fan of plain chocolate chip so I use this recipe as a base and I add other ingredients such as white chocolate, macadamia nuts, pecans, cranberries, etc. I often bake a double batch and do not add anything to it and freeze it other ingredients later and bake later. Everyone that has tasted this cookie has said that it is the best cookie they’ve ever had in their life. It truly is. I cannot speak highly enough about this cookie.
Emily @ Sugar Spun Run
Thanks for commenting, Jennifer! We are so happy our recipe is a staple in your kitchen 🩷
Fredda Gordon
How do you think these compare to your brown butter chocolate chip cookies? I have made both but would like your opinion because I can’t decide. Also, what if I used brown butter in this recipe? Would that add anything?
Sam
I love them both! You can get the best of both worlds by using brown butter in the worst chocolate chip cookies as suggested. 🙂
Fredda Gordon
I read the whole thing but somehow missed that. Thank you for the note. I made it with brown butter! I compensated for the loss of liquid by starting with an extra stick of butter (for double the recipe) so the weight was correct. The cookies were a big hit! However, I wondered if you could tell me why they took longer to bake and didn’t bake evenly. The edges flattened and overcooked a bit because the middle stayed tall and needed more time than the edges. Everyone loved them but I would like them to be even better in the future.
Victoria M
Browning the butter alters the moisture in the recipe. I tried it. The flavor was good, but the texture was not as soft/chewy/perfect.
Fredda
Thanks for sharing your experience. I added more butter to compensate for the loss of moisture.
Jamie
Ooh I can’t wait to try this and see if I, or anyone else I have try them, can taste and detect the secret ingredient! I love making things that wow people, and if this delivers as promised I might need to add IT to my list of *EVERYBODY LOVES THIS* recipes 😜😁
Emily @ Sugar Spun Run
We hope you absolutely love them, Jamie! 🩷
Miranda
Hi Sam! For this recipe, would you recommend chilling the dough overnight (I’m sure it’s great without that step but I typically chill) or does it not make a difference at all here?
Sam
Hi Miranda! You do need to chill the dough for at least 30 minutes, but overnight can help develop the flavor even more. They may be a little more difficult to scoop after chilling that long.
Christine
I’m out of maple syrup. Do you think Grandma’s molasses would work? Anyways, I’m going to try and see. Thanks
Emily @ Sugar Spun Run
Hi Christine! Molasses will change the flavor quite a bit, but it will work.