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.
Jill Robbins
These are my favorite cookies! Can I make them ahead and keep them in the refrigerator overnight?
Sam
Hi Jill! I’m glad you enjoy them so much! The dough will keep just fine in the refrigerator overnight. 🙂
Judy
I too made your Worst Chocolate Chip Cookie recipe and was so happy I did. They were a winner for sure. The next batch that I make, I would like to add chopped pecans to the recipe. What do you think would be the best measurement of pecans I should add? Thanks.
Casey @ Sugar Spun Run
Hi Judy! We’re so glad you enjoyed them! You could add 1/2 cup of chopped pecans into the batter along with the chocolate chips. If you wanted to add any more than 1/2 cup you may want to slightly reduce the chocolate chips so as to not overload the dough with mix-ins. Enjoy!☺️
Susan
I just love their chocolate chip cookies! I highly recommend them for you.
Brenda
the taste of these cookies are amazing! and the crispy edges are to die for. just wondering why they came out really flat. I used all the ingredients as listed. my niece made them also and hers came out flat too. just wondering if there anything I might need to adjust.
Casey @ Sugar Spun Run
Hi Brenda! So glad you enjoyed the cookies! They could be flat if you’re butter was too warm when you added the sugars, you want it to be no longer warm to the touch, or if your cookie dough wasn’t chilled long enough. Sometimes there’s just a flux in the baking universe and if you did all of the above and they’re still flat, you may just need to add just a little more flour. Hope that helps!
Lisa
Well….. I am putting the last tray of cookies into the oven….and I must say Congratulations, young lady……you hit it out of the ballpark with this recipe! A chocolate chip cookie worthy of a bakery.
Hannah
I have made this recipe so many times and with so many different candies, and it’s always delicious I highly recommend this recipe
Emily @ Sugar Spun Run
We are so happy you like them, Hannah! Enjoy 😊
Laura
Hello! These are delicious and I have made many times. However I realised I only have self raising flour now and not plain all purpose. Would this be ok?
Sam
Hi Laura! I wouldn’t recommend using self rising flour here. 🙁
Laura
I used it only as I had no way of getting normal flour and had already melted the butter haha.
I left out the baking powder and soda and they came out perfect and taste like your amazing recipe always does
I love these cookies so much – thank you
Sam
I’m glad they turned out! 🙂
Gary
I’ve made these twice and both times the batter was a bit dry
Casey @ Sugar Spun Run
Hi Gary! This sounds like you could have accidentally over-measured your flour.
Linda
Could I use the jumbo choc chips in this recipe?
Sam
Sure thing! 🙂
Nan Dischinger
Has anyone made these and added roasted salted peanuts?
Sam
I have not personally tried it, but you shouldn’t have any issues adding peanuts. 🙂
Nan Dischinger
Thank you Sam. I have some yummy Williamsburg hand roasted salted peanuts I thought I’d add them in but want to ruin a good thing!
Yesterday I made your shortbread cookies and scones….on a roll!
Vanessa
Hi! Is it okay if I prep and scoop the cookies on a sheet before chilling, so that they’re ready to go straight outta the fridge to bake? And I can’t quite tell if the recipe calls to melt the butter or not. I want to get this 150% correct to make the best-worst chocolate chip cookies I’ve ever made! Thanks in advance 🙂
Sam
Hi Vanessa! You can scoop the cookie dough balls and refrigerate. You do want to use melted butter. 🙂
Ivy
You were ABSOLUTELY Best… [ I mean Worst ] cookies ever! I made about 40 of them and they were gone within 2 days! They were SOOOO chewy and chocolatey and scrumptious! I can’t praise them enough! Thank you Sam for the worst [ LOL ] chocolate chip cookie recipe ever!!!!
Valerie
Made these with ‘mock better batter’ gluten free flour blend recipe (search for it online) that I mix up at home. Used the same amount of flour measured by grams. Since the blend already contains starch, I just added an extra 30g of flour. Recipe turned out perfect. Even my gluten eating family gobbled them up. Thanks.
Valerie
Made these with ‘mock better batter’ gluten free flour blend recipe (search for it online) that I mix up at home. Used the same amount of flour measured by grams. Since the blend already contains cornstarch, I just added an extra 30g of flour. Recipe turned out perfect. Even my gluten eating family gobbled them up. Thanks.
Harry
I got mine in the refrigerator waiting to go in the oven soon.. this is the second time I’ve made them. they are the absolute best.. I mean “WORST” chocolate chip cookies ever!!!😁
Abigail
Girl this recipe is FOOL PROOF🙌🙌 I’m obsessed. I’ve come back to this recipe everytime I make homemade cookies, my newest favorite thing to do is use a melon scoop to scoop the cookies, and make it a bigg scoop, that way when they bake, they still have chewy but crispy edges, and the middle is a big ball of gooey deliciousness. Also, Im a Vermonter born and raised so I typically use real maple for this recipe, but this last time I had run out, so I used some back of the cupboard “butter flavored maple syrup” and they are probably one of the best batches I’ve ever made. You rock💗