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.
Destiny
Hi!
I tried these cookies for the first time a little over a year ago and they were perfect! But every time since they don’t flatten out enough they just stay little puffed rounds. What do I need to change?
Cosie
The “worst” is correct. Like the others have posted, I’m on a cookie kick (due to my mother’s recent batch of scotchies), but I’m a butterscotch and coconut fiend! I used 1 cup butterscotch and 1 cup semi-sweet chips, some leftover pecans and shredded coconut. I know this has altered your original add ins, but WOW! This is an excellent recipe! Do you have a worst for you chocolate cake per chance? Thank you for sharing!
Macy
Hi Sam!
I would really love to try out this recipe, one quick question.. can I replace the butter with vegetable oil?
Sam
Sorry I’m just now seeing this, it got caught in my spam filter! I would not recommend it, the cookies will spread too much.
Kathryn
These are the BEST. I’ve made them about 20 times over the past year (and yes I have the five pounds on the scale to prove it). My 7 year old son and I make them together and send them off to our cousins and grandparents ! The maple syrup is the “secret sauce” . Thanks for a great go to – these are the only chocolate chip cookies we will make!
Sondra
Made double recipe for kids sports camp.
Kate
This is my new favorite cookie recipe! However, every time I make these or any other chocolate chip cookie recipe, my cookies are always really flat and they run together in the oven. Do you know what might be causing this and give me some ideas on how to fix it?
Sam
I’m so glad you love them, Kate! If they’re coming out flat I’d add a bit more flour, just stir in another Tablespoon at a time until the dough is stiff enough to roll into a ball without making a sticky mess in your hands (I’d say up to 4-5 Tablespoons).
Edita Peery
Ok so really is the best chocolate chip cookie recipe. I changed it a bit and made butterscotch butterfinger with pecans cookies and it’s your recipe but I used 1&1/2 cup butterscotch morsels 3/4 cup butterfinger morsels and 3/4 cup minced pecans instead of chocolate chips. Everything else stayed the same and…OMG. So thank you for the original recipe. Without it I could never have made mine.
Sam
YUM, I love all of the additions! I’m so glad you enjoyed, thank you for commenting!! 🙂
Nancy
Hi Sam!
I absolutely love this cookie recipe! And so does many of the folks I’ve shared with-my husband loves these especially.
I have several birthdays coming up soon & am going to make batches of these for some.
You are so funny & such a great writer. I really enjoyed the comments about these wonderful cookies.
Keep up the great work!
Nancy
Sam
Thank you for your kind comment, Nancy! I am glad everyone enjoys the cookies so much <3 🙂
Liz
This is the best chocolate chip cookie recipe I’ve ever found, I am an avid home baker so I’m always looking for new tricks to bring chocolate chip cookies back to life and this is the best recipe I’ve ever found. My husband ate one and is already hooked!!!
Sam
I am SO Happy to hear this, Liz!! Thank you for commenting to let me know how they turned out for you! <3
Julie
Thank you for the recipe, Sam! This looks amazing. This past year I taught “Science of Cooking” to my two daughters and niece, and we spent 4 weeks working on the “perfect” chocolate chip cookie. I made the control recipe and after learning about how ingredients affect cookies, the girls each chose one ingredient to alter for their own batch of cookies. We had such fun! I am going to try your recipe the next time I bake chocolate chip cookies. Thanks so much! And, by the way, you are a great writer, too!
Sam
Thank you so much for your kind comment, Julie! I love that you are doing the “science of cooking” with your daughters and niece, what a great thing to do together! I hope that all of you love the cookies! <3
Brandy
Hi Sam
This recipe sounds amazing and I can’t wait to Try it! I’m looking to make these into giant 8” and 6” cookies but still need to they stay soft and chewy. How would you suggest I go about that with these! Would you press them out into the 8” round or would you still roll these but into a 3”-4” ball? And what about cook time?
Any advice would be great!
Thank you
B.
Sam
Hi Brandy!! Ooh, that’s a little tough because I haven’t tried this myself before but I think I would spread the dough into 8″ or 6″ cake pans and bake them that way, it would keep them from spreading too much and becoming burnt on the edges/uncooked in the centers. Exactly how much to use, I’m not sure and cook time is also too hard to say for me for this size without having tried it, but I would look for edges that are *just* beginning to turn golden brown, and make sure to let them cool completely in the tin before removing them.
It may be helpful to you to reference my cookie cake recipe but the cook time would vary with the smaller size you’re using
Kelly
These were amazing!! Definitely the best I’ve had. Question, can you freeze the dough and use for later?
Pat
Hi Sam! You oughta be ashamed of yourself – these cookies are absolutely the BEST homemade chocolate chip cookie I’ve ever tasted!! I stumbled on to your website after being on this chocolate chip cookie kick and am soooo glad I did. I’m by no means any kind of baker but these are easy and great to simply bake off as needed. And of course, that is only if you can resist not baking all at once so you can eat them in one sitting which is something I would do so I have to pace myself. I cannot wait to try your chocolate chip oatmeal cookies next. I’ve been reading your other recipes you’ve posted and just start drooling; they all sound so good. This is my new favorite website. Thank you so much for posting. Very much appreciated. I love your tips too – very informative for us inexperienced cooks/bakers.
Sam
Pat, your comment just made my day! Thank you for your kind words and I hope that you love the oatmeal cookies just as much! Thank you so much for commenting <3
Stacy K Wayne
I love love these cookies OMG
Sam
I’m so happy to hear it!! 🙂
Ryan
Can I use honey instead of maple syrup
Sam
Yes and it will work the flavor will just be different.
Tori
These cookies are seriously just as good as the other comments say. Wow. Best chocolate chip cookies I’ve EVER made… and maybe even had. I baked some on a regular cookie sheet, and some on a baking stone (all were AMAZING) but the baking stone made them somehow even chewier and crispier on the outside and helped them rise a little more. THANK YOU for this amazing recipie!
Sam
I am so happy to hear you enjoyed them so much, Tori!! I’m going to have to try them on a baking stone now!
Graziella
I’ve been baking chocolate chip cookies for decades! I think these may be the best ever! Kudos!
Sam
Yay! Thank you so much, Graziella!