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.
Kim Grose
I had high hopes for these cookies. One of the reasons I was drawn to them is that it was mentioned that they stay chewy for days. I had such high hopes that I actually made a double batch because I planned to give some away to somebody who’s helped us on our house and I wanted to have some left over for us. The dough was so stiff it actually strained my KitchenAid and I had to finish mixing the chocolate chips in by hand (like literally using my hand) . They baked up beautifully (they actually were some of the most beautiful cookies I’ve made) and their flavor was Ok when they were hot out of the oven, but by the very next morning the texture was really unpleasant almost stale feeling. And the flavor was not very impressive either. I gave them away as a gift, but with an apology. So many people have made positive comments that either I have a different expectation of what a good chocolate chip cookie is like or something went wrong in my recipe though I don’t see that I did anything wrong. Nevertheless, I am still on a quest to find a good recipe for chocolate chip cookies and I won’t be making this one again. Thanks for your entertaining recipe though.
Sam
I’m so disappointed to hear that yo didn’t love them, Kim! However, I’ve made these cookies many, many times, possibly more than any other recipe, and I really think something must have gone wrong while you were making them if the dough was this thick. I’ve never used my KitchenAid to make them because they’re so incredibly simple to stir by hand, is it possible that the flour was over-measured? If you’re not measuring by weight, I would make sure the flour is spooned and leveled into the measuring cup and not scooped, which can pack the flour into the measuring cup. These are definitely soft and chewy and the biggest complaint that I get from people is that they come out too flat. I do appreciate the feedback and hope you’ll give them another try!
Holly
These cookies 🍪 are definitely the best I have ever made!! Thank you for sharing your receipe!
Andrea S
I have been on a quest to find the “holy grail” of chocolate chip cookies. I had found a pretty good one, and stuck with it for a few months before deciding I needed to keep searching. Well, I FOUND IT! This is the absolute best recipe out there. I am so particular about chocolate chip cookies. They need to be somewhat thin, but not flat. Chewy, but not cakey. Crisp, but not crispy! 😂 This is the best recipe around. So much so, that literally EVERY SINGLE PERSON I have made them for has asked me for the recipe! And it is so easy to give them, because I just say, “Google ‘The Worst Chocolate Chip Cookie’ and it will bring it right up.” These really are amazing cookies. The only thing I do is cut the chocolate by about half a cup, since I don’t like them quite as chocolatey. I can’t help but pack on the pounds when I make them! I guess I should have listened to your advice and stayed away! Oh who am I kidding, they are worth the “weight.”
Alie
Hi! My sister tried your recipe and stuffed the cookie with Oreos as well. My son, who lives with her chanced upon the cookies cooling in the kitchen counter. He said, he took one, took a bite, closed his eyes, turned his head left to right as if in disbelief and thought, these are amazingly good cookies! Since no one was around, he said, he took the risk of eating one more without asking permission. 🙂
I am trying these today!
Meredith
Fantastically wonderful recipe! But… these really are the “WORST” chocolate chip cookies. I used to have friends, neighbors, and co-workers… Now people just want me for my cookies! Your recipe has made me very popular =) I really actually feel like when I walk into a room people are hoping that I have more cookies lol
Jesse
I’ve made these a few times, and people always go nuts over them. I’ve encountered an issue, though! Maybe someone can help.
The first time or two that I made them, they were tall, puffy, hearty cookies. Soft, but big hulking things, and everyone loved it.
With each successive time that I’ve made them, they have become flatter, and less robust. I can’t think of what I could have changed? Maybe I accidentally added something the first few times? Or maybe I’m doing something wrong now? It’s bothering me. I feel like I’m losing my touch.
Eliza
Have you had your baking soda/baking powder for awhile? If you’ve had them for a few months, it might be worth replacing them (and don’t keep the baking soda in the fridge!). Are you using the same pan? It could also be butter issues…
Ariel
Just made these and my fiance and I love them!! I browned the butter and did half a batch of just chocolate chips and half chocolate chips/caramel chips and added some coarse sea salt on top and they are so good! Just like you said – chewy on the outisde, soft in the middle, and I can tell they will stay soft! I baked mine for 14.5 minutes as I like my cookies a little more well done and they are perfect.
Lauren
I’m not sure I can adequately express in words how amazing these cookies are. But let me try. I am an avid, experienced baker, and one thing that has always eluded me is the “perfect” chocolate chip cookie recipe. I’ve finally found it! I used regular store-brand pancake syrup. The only change I made to the recipe was using dark brown instead of light brown sugar, because my go-to cookie cake recipe calls for it and it’s a winner (and it’s all I keep anymore anyway. Haha). I can’t imagine these being any better, so I will definitely say the dark brown sugar worked out great! As soon as I read it called for the syrup, I thought “this is going to work,” because the only other great recipe I’ve found calls for browned butter, which also gives that toffee-like nuttiness. But the syrup is so much easier! I’ll never brown butter again.
The texture is flawless. The consistency amazing. The taste as good as (probably better than) any high quality bakery cookie.
So, thank you for this recipe. My hunt is finally over!
Katherine
Hi, I love nuts in my chocolate chip cookies, can these be made with walnuts? What do you recommend?
Sam
Hi Katherine!
You can definitely add nuts, I think a cup of chopped walnuts would be great in these. I would probably reduce the chocolate chips by half a cup and add the walnuts in at the same time with the remaining chocolate chips. I hope this helps, and I hope that you love them!
Chris Koyl
Just want to say these are awesome. Made them twice already. Thanks for sharing.
Mary
Definitely am going to make these. Would it be okay if I used dark brown sugar instead of light? It’s all I have right now. Thanks
Sam
Definitely, dark brown sugar won’t be a problem. Enjoy!
Shea
I made these cookies today, and they are all you want in a great CC Cookie. It’s the only recipe I will be using in the future. THANKS!!!
Larhonda C
I was very disappointed
That it took me over a year to find and make the best/worst cookies ever!!! I now hate Google and love them at the same time where have you been hiding my cookie search browsing life?? Your cookies are so worth the weight gain as I consume another. I didn’t have maple syrup (I just don’t like the taste of it) so I used butter pecan syrup oh my gosh delicious. Thank you for this recipe I do believe I may turn into that cookie snob you speak of.
Sam
Haha, I am SO glad to hear that you enjoyed them!!! I warned you they were addictive!! The butter pecan syrup sounds AMAZING!!!!
Thank you for commenting!
gerard paterno
Made these for a office party, other divisions kept coming in to try them! People were taking extras to give to friends, now everyone wants to know what I’m baking next…
Sam
So glad to hear this!
Suzanne
Thank you 💕First time I have ever made cookies that my husband approved of.
And yes, worst cookies ever! I want to eat more than should…will be making these again. Thanks for helping me finally make cookies I can be proud to share!