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.
Eman
I’m planning on making those cookies with my BFF when she comes over, and I want to know:
*Can I substitute corn starch for anything?
*Can I put fewer choco chips?
*Can I use aluminum foil instead of a baking sheet (I bake so much there are no more in the house)
Sam
Hi Eman!
*I don’t recommend substituting the corn starch because it makes the cookies soft and chewy without making them cakey.
*Yes, you can reduce the chocolate chips, that’s fine 🙂
*I don’t recommend just using foil, when you try to remove the cookies from the oven they’ll be really soft and unless you can keep that foil completely flat they’ll crumple and lose their shape.
I hope that helps and I hope you love the cookies! 🙂
Kristina
Hello! I’ve been looking for a great cookie recipe and would like to try this one. However, maple syrup isn’t readily available in my country. Can I substitute corn syrup for it? Thank you!
Sam
Any type of pancake syrup will work well. I regularly use the store brand pancake syrup to make these cookies.
Rebecca Porter
Is the corn starch essential? Im out and dont wamt to make a store run
Sam
I don’t recommend leaving it out. If you do omit the corn starch you can add a little bit more flour, but the cookies won’t be nearly as soft and chewy as they should be.
Christine Teal
This is now my go to chocolate chip cookie recipe. Such great taste and texture. The kids also loved them. I added some sea salt to mine and they were so good. THANK YOU!!!
Sam
I am so glad you enjoyed them!
Emily
These are amazing! I never get cookies right because I don’t bake much, but thanks to all your helpful tips, I finally got them right! I halfed the recipe for my little family so we wouldn’t be AS tempted to overeat. And on the last batch I sprinkled a little kosher salt on top like another reviewer suggested and it was like fireworks! Perfect for salty-sweet fans like me.
Sam
I am so glad you enjoy the cookies Emily! Try not to make them too often! 😉
Pamela Marshall
The first 3 times I made this recipe, I thought it was a fluke. Now that I’m at 10 times, I’m convinced they are really the best I’ve had. Great recipe!
Sam
Thank you so much! They really are addictive, I am so glad you enjoy them! ☺️
Sarah
I am “the baker” in my circle of friends. I thought I had my chocolate chip cookie recipe on lock. I WAS WRONG. These are better and will be my new “go-to” – sorry Mom! Thanks for sharing <3
Sam
I am so glad you enjoyed them, Sarah! ☺️
Nicole
Can these cookies be frozen and baked at a later time? Or would that ruin them?
Sam
They are fine to freeze and bake later. I would roll out each cookie wrap it individually and then store in an air tight container in the freezer. ☺️
Emily
This is my go-to recipe for chocolate chip cookies, and it really is the best I’ve ever tried. I’ve made this recipe into bars when in a pinch for time and they turned out great! Every so often these cookies creep up in the back of my mind and stick there until I HAVE to make them – they really are the worst! 🙂 Thanks for the wonderful recipe!
Sam
I am so glad you enjoy them, Emily! ☺️
Lia
Can I replace the maple syrup with honey?
Sam
You can but it will alter the flavor. 😃
Paula Blacksmith
I want to take these to my son’s college homecoming this weekend…I just want to confirm the maple syrup is “REAL” maple syrup not “Mrs. Buttersworth”
Sam
Hi Paula! You can use either one in this recipe. 😃
Sarah
I had to share this on FB, great humor that I actually laughed at and the best/worst cookie recipe ever. Thank you! PS. Lucky me I love real maple syrup and happened to have some in waiting
Sam
Hi Sarah! I am so glad you enjoyed it! 😃
Jenny Malik
I just tried these killer cookies tonight. I was searching for a recipee that had maple in it. These turned out awesome! I halfed the sugar in it and replaced the white and brown sugar yours calls for with only organic coconut sugar and used the maple as called for. It worked perfect!! Still really dweet and the maple is such a nice and different accent to it. Thanks so much!!!
Sam
I am so glad you enjoyed them Jenny! They are one of my most favorite cookies of all time! I can never get enough!
Ramey
I’ve always failed miserably when baking cookies, even when following a recipe TO THE LETTER. But wow, I made these cookies and I made them damn good. Great recipe 10/10 will make every day.
Quick question though, my dough was a lot less thick than the dough pictured here, why would that be?
Sam
I’m glad they worked out for you 😃
Karen
Do you mean that the cookie was more flat? Or the actual dough? Cookies go flat when the butter is melted. Maybe it didn’t cool long enough? Or it didn’t refrigerate long enough? Those would be my guesses.
Melissa
This is a great recipe! I have another recipe that is usually my go-to, but it takes a bit longer to make the dough. This one comes together quickly, which is nice! The only changes I made (after following the recipe the first time) was to do 1.5 tsp of kosher salt (instead of 1 tsp), and 2 tsp of vanilla (instead of 1 tsp). I sprinkled just a bit of salt on top, before baking. I know that sounds like a lot of salt, but because these are a large batch, it works out really well. They’re a hit with my family!
Sam
I am so glad everyone enjoys them Melissa! Thank you for the feedback! 😃