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.
Margie
One of the funnest things I’ve done in a long time is find YOUR website and blog! You are so gifted, thank you for sharing your talents with us… I think about all the fun desserts I am going to make more often than I should admit… that said, Wow! These cookies are a huge hit at my house! They are so delicious and everyone has raved about them. Even family members who don’t eat cookies eat these. I’ve made them now three times and the last time (thankfully) was a double batch… they lasted all of two days! I did have guests in the house so I feel a bit better about how many I consumed… ALOT.
Thanks for so many excellent recipes! Key Lime Pie next then onto the chocolate cream cheese frosted cake… and then the pumpkin cheese cake… and on and on. You have found your calling and I feel like we are the ones getting gifts because of it. I’m printing out recipes and making a binder. Anytime you create a book, I’m buying it. Thanks again!
Sam
Hi Margie! Thank you so much!!! In my mind there is no such thing as baking “more often than you should” 😂. I am so glad everyone enjoys these cookies and thank you again for taking the time to to comment. 😃
Kathleen Whipple
Do you think maple chips would be overkill for the maple flavoring instead of chocolate chips?
Sam
It would certainly add a good bit of maple flavor, while the cookie currently only has a very subtle flavor to it, however, if you like that flavor there shouldn’t be any issue. 😃
Ash
Omg I’ve received nothing but great feedback from these, did everything exact only added pecans with chocolate chips.. thank you so much for sharing.
Sam
Thanks for the feedback! I’m so glad everyone enjoys them! 😃
Audra Jeske
I loved these cookies. I’ve used my old stand by recipe for 20 years and this recipe will replace that one. Thanks for sharing.
Audra J
Sam
I am so happy to hear it! Thank you for commenting, Audra!
Ash
Currently in progress I’m excited, can’t wait .. my first time making scratch cookies.
Sam
I hope you enjoyed them!😃
michelle
Oh so disappointed. Followed recipe and video to a tee and triple checked before I left negative feedback. Not sure but these cookies were so flat and somewhat greasy. However they tasty buttery and chewy. the appearance wasn’t what I like in a cookie. I prefer a plump non greasy cookie. I actually put them on a paper towel after cooling to absorb some of the butter. And yes I measured correctly, cooked exactly as directions stated as well as cooled in refrig for 1 hour prior to forming and cooking ,then back to refrigafter forming to be sure they would hold shape. The were perfectly round but oh so thin. As for flavor spot on, but now I will go back to my old standby and add the cornstarch and see if it will keep soft but remain thick and chewy with no signs of grease.
Sam
Yikes, I’ve never had them turn out that way, they’ve never been greasy for me and I’m sorry to hear they turned out that way for you, Michelle! So disappointing! If you were to try them again I might recommend adding a bit more flour and seeing if that helps? Did you use cups or weights for your flour? Unless the butter was too hot when you added the other ingredients, that can make your dough greasy.
Sorry to hear they weren’t a hit for you!
Rocky
Same thing happened to me! Flat cookies that were greasy. I followed the directions exactly. Was especially careful with the butter. Disappointed, as these are for a wedding. 🙁
Sam
I’m so disappointed to hear that. 😟 They may have needed a touch more flour.
KIERA TAYLOR
Love it, prob going to be my new go-to chocolate chip cookie recipe! Thanks for sharing!
Sam
So glad you enjoyed them!! 😀
marcie
These cookies are the BEST Ive ever made!!! Do they freeze well?
thanks
Sam
Hi Marcie! I have only frozen the dough before baking and you will still need to chill the dough before you transfer it to the freezer. 😃
Selena
Has anyone ever tried adding pumpkin to these cookies? I have made these cookies a dozen times but I wanted to try to add some pumpkin. How would I go about doing that?
Sam
Hi Selena! I am not sure how you would go about adding pumpkin. I would be worried about the pumpkin making the cookies cakey. Let me know if you try it and what the result is.
Michele
Can I use a non stick spray for the pan if I don’t have parchment paper?
Sam
No spray needed, just used an ungreased cookie sheet. Enjoy!
Meriem Sefraoui
Hello !! i’m from morocco so we don’t have light brown sugar i can barely find brown sugar so can you please tell me how much brown sugar should i use instead of light brown sugar i don’t want them to be very sweet ..
Thank u so so much !!
Sam
Hi Meriem! Just use the same amount and they should turn out just fine! 😃😃😃
Jamie
Brown sugar can be made a tablespoon of Molasses to one cup of white sugar. I never buy brown sugar.
Kelley
Have you ever made these with almond flour to make them gluten free?
Sam
I have not, but I don’t think a straight 1 for 1 substitution would work in this case 😟
Corina
This is my absolute FAVORITE cookie recipe, and for anyone wondering yes chilling is such an important step. I made a batch tonight and was impatient. They’re still delicious but fall flat quicker. Good things come to those who wait 🙂
Sam
Thank you! These are definitely my favorite and yes the chilling is important although waiting is SOOO tough!!!
Evy
Hello, Do they need to be press down after they are roll into a ball? Also, Would it make a difference without the cornstarch? Thank you!
Sam
You just roll them into a ball and bake them that way. If you leave the cornstarch out, they will come out flatter. I don’t really recommend it.
Evy
Thank you so much for answering my questionss and thank you so much for sharing.
Lisa
I made these today. Amazing!
Sam
I’m so glad you enjoyed them!