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.
VennSync
I’ve made a lot of cookie recipes in my time but this one is dangerous. I never would have thought to put maple syrup in a cookie, although I have used cornstarch in the past. This recipe turned out beautifully and the cookies are still soft as fresh-baked on the second day. A note to those wondering, yes these cookies are very soft, they have just a bit of crisp around the edges. So if you like very crispy cookies maybe this isn’t the right recipe for you. But if you like cookies that basically melt in your mouth and taste like “what if fudge was cookie-flavored” then this is the one. I made them for a birthday party and didn’t want to share!
Sherry
My daughter made these cookies and they were puffy and perfect. Everytime I have tried to make them, they come out flat. I wait for the butter to cool down, and have also tried them with room temperature butter and they still come out flat. Any suggestions as to why? I have tried making them 3 or 4 times and I think I need to give up.
Sam
Hi Sherry! I would try just adding a few Tablespoons more flour, maybe 2-4 Tablespoons more. You don’t want the dough to be dry and crumbly but it sounds like you may just need a bit more flour. I hope that helps!
Ann
Love your sense of humor and of course, the heading got my attention as I was browsing for the “best” chocolate chip cookie!
Thank you for the surprise! The story and recipe were a real treat!
Keep that humor going!
Sam
Haha, I’m very glad you enjoyed the post, Ann 🙂
Thank you for commenting!
Sari
Hi can you freeze these cookies? We want to make them ahead of time. (This has got to be the most entertaining recipe I’ve ever read, by the way.)
Sam
Glad you enjoyed the recipe, Sari! I haven’t frozen the cookies but i think it would be OK, I’ve only made the dough in advance and frozen that, I do know the dough freezes well.
Kara
I made these and they were wonderful!
I consider myself a better than average cook and not so great baker . My boyfriend loves CCC so I hit the Internet. I love humor more than food (ok maybe tied) and I laughed so much reading this post I had to try it.
I read your feedback and did have to add a bit more flour to make dough less sticky. I used pancake syrup too and did not have parchment paper (missed that!)) so just Pammed the heck out of sheets. Othwesoe followed exact
My cookies looked like yours! I wish I could post a pic (yeah I took one and sent it to my sis). My bf used expletives in how good they were. He had a friend over and I sent him home with some and he later texted how amazing they were.
So thank you, thank you!!!’
Sam
I’m so glad you enjoyed them Kara! I love that everyone loved them so much!
Stacy
These were outstanding i couldnt stop. I also freeze the cookie dough in to ball shape and throw them in a bag and then freeze so u can take out as many as u want to eat. Thank u yummy recipes
Sara McGinley Wells
Hi Sari!
I made these then froze the finished batch before shipping to friends out of state and they held up beautifully through the whole process! Our friends loved them and requested the recipe not long after receiving them. Thanks for a wonderful recipe, Sam! Definitely a staple in our house now.
Sara
Marty Embry
Hey Sam, I just had to let you know that this recipe has yet to fail me. I truly have forsaken all other chocolate chip cookie recipes. The cookies look just as yours does in the pictures that you post and folks can’t eat just one…ever! Lol.
Thank you again for the recipe. I wish that we could post pics of the cookies. They taste as good as they look! They are truly addicting!
Martt
Jerbear
Hi Sam! I’m so excited to try this recipe! Can I make the dough the night before and bake it in the morning? If so, do you recommend refrigerating or freezing overnight?
Sam
Yes you can make the dough the night before, just cover it with plastic wrap or put it in an airtight container and store it in the fridge. The dough does get pretty hard to scoop after sitting for that long so it may need to sit at room temperature for a bit before you can easily scoop it. I hope you love the cookies! 🙂
Hannah Banana
OMG! Amazing recipe! I was scrolling among many recipes, as we all like to do, and saw ‘WORST’ cookies ever and I got curious. I’m glad I looked because this recipe has the whole apartment talking and has satiated my cookie craving…for now. 😉 thank you!
Sam
Yay! I’m so glad to hear you enjoyed the recipe, Hannah! Thank you for commenting 🙂
Steph
Can I make them if I don’t have cornstarch? Or should I wait until I have cornstarch?
Sam
I really do recommend the cornstarch!
Sara
This was the best cookie dough I’ve ever eaten! And that says a lot because i bake A LOT! The cookies are very good too! Even though mine look nothing like yours. Thanks for the great recipe!
Sam
So happy to hear you enjoyed, Sara!! 🙂
Sharon Shepherd
OK…so I thought to myself…it’s a chocolate chip cookie for Pete’s sake. They are either good or not. Well, I was wrong! THESE ARE FANTASTIGORICAL!!! Love, love, LOVE these cookies!
Sam
Haha I’m so glad they were a hit for you!!! Thanks for commenting, Sharon! 🙂
Liz
Absolutely awesome cookies! Followed the recipe exactly and I was pleasantly surprised with the results… okay I was amazed. So so good! Thanks for the recipe!
Andrea
Hey to all the people who has tasted this recipe! Just asking before I make the cookies, does the maple syrup added make the cookies taste like maple syrupy? Thanks!
Sam
None of my taste testers could tell that there was maple syrup added, if that helps 🙂
emma and fox
came across these while working, a customer had made some. best cookie ever and i asked for the recipe. great name as it makes it easy to remember and look up! thanks for sharing
Grisnel
This recipe is the absolute best chocolate chip cookies I ever made, EVER!!! I made it last Sunday and I had to repeat it today (Saturday) so my stepkids could take some with them on their plane trip back home. Simply Amazing!!! 😍😍
Matt Jones
These were awesome. I’m on my second batch and my grandkids love them. I apologize in advance for calling your recipe “my secret recipe”. These cookies will become a family tradition in my household. I do switch out all ingredients with organic ingredients, but your recipe is to die for. Thanks much for sharing.