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.
Cristina
Can I put less sugar?
Sam
Hi, Cristina. I don’t recommend it as it would alter the flavor of the cookies, but they would still probably turn out. 🙂
MrsS
These cookies ere painless to make and terrific! I am not a good baker but I wanted to make cookies with my kids. I thought this blog was so clever and the recipe was 5 stars that I decided to give it a shot. Keep in mind, I make cookies about once per year. They were a hit with the family so I anticipate we will be making them often 🙂
Sam
I can always find an excuse to make cookies, so I can make them year round. I’m sure you can do the same. Enjoy! 🙂
Gina
Can I use mixer on low ? Or is it better to stir by hand? Since I’m doing double batch thought it would be easier . Thank you
Sam
Honestly, either will work just fine here. 🙂
Jennifer
How long can I leave the uncooked cookie dough in the fridge for?
Sam
Hi, Jennifer. It should be good for up to a week. Make sure it is covered tightly to eliminate drying out the dough. 🙂
Nysa
Have you made this into either a sheet cookie or cookie cake?
Sam
Hi, Nysa. I have not, but I do have a Cookie Cake recipe if you’d like to try that. 🙂
Brittany Gill
My cookies rose a little bit to much (they spread just fine) and they where a very light color. Any suggestions on how to fix?
Sam
Hi, Brittany. There are two things that may have caused this, there could be too much baking powder, or too much flour. Hope that helps. 🙂
Cathy
This sounds wonderful! Gonna start the year right and gain weight! Happy New Year!
Sam
I hope you love them, Cathy! 🙂
Noura
Hello
Happy new year!!
This recipe sounds amazing, but I was wondering if you ever added pecans, hazelnuts or almonds???
Sam
Happy New Year, Noura! You can add your choice of nut, just reduce the amount of chocolate chips you stir in so you don’t overload the batter. 🙂
early
I tried these out hoping that these are the winners. My first set of cookies were paper thin I was not to happy and the had a crunch to them to. But my boys said they liked them.
Sam
That’s so weird, they shouldn’t be thin like that. Could the butter have been too hot when you added your sugar? That might’ve done it.
Kimberly
Can I leave out the maple syrup?
Sam
I really don’t recommend it. The maple syrup adds an extra flavor that’s really incredible. You don’t need authentic maple syrup, pancake syrup will work just fine. You won’t be able to taste it, I promise. 🙂
Kimberly
Ok thank you, what would you recommend pancake syrup or honey?
Sam
Definitely the syrup. 🙂
Beverly Harris
May I substitute dark for light , brown sugar?
Sam
Hi, Beverly. That will work, they will just be a little more rich. 🙂
Sarah Mntungwa
Can you chill this overnight?
Sam
You certainly can, I do it all the time. Just make sure you cover it so it doesn’t get dried out. 🙂
Kimberly
How about chilling for a few days? I made my dough 4 days ago and haven’t had a chance to bake yet. Was going to bake after work today, will they still be good? I have the bowl covered with Saran Wrap and a rubber band to secure it.
Sam
That’s fine! They’ll keep a week (possibly even longer) stored this way. Just keep in mind that the dough will probably be a pain to scoop because it will be quite firm, so maybe leave it out on the counter for 15 minutes or so to soften it enough to be scoop-able. Enjoy! 🙂
Anna
Every Christmas I try new chocolate chip cookie recipes, until now I have found the perfect one it’s absolutely amazing so delicious. My little family love them, made my first batch 2 days ago and I’m currently working on the second batch. Thank you so very much for this recipe. This recipe is being written in my go to recipes! ❤🍪
Sam
I am so glad everyone enjoyed them, Anna! 🙂
Shannon
Wonderful recipe and some of the best chocolate chip cookies I have made. Can’t wait to try your sugar cookie recipe!
Sam
Thank you so much, Shannon! I hope you love them too! 🙂
Karina
I made these and they were delicious! I will be making them again today but before I do thought I’d ask for some tips. For some reason, no matter the cookie recipe, my cookies always seem to rise too much and come out bread like. How can I avoid this? I always follow exact measurements, should I skip the baking powder/soda? Thank you!
Sam
Hi Karina! Are you baking with cups or with weights? I’m wondering if perhaps the flour is being over-measured, it’s unfortunately really easy to do this and it can make your cookies cakey and too puffy. I recommend using a scale to weigh your ingredients (I use an inexpensive Ozeri scale that I got off Amazon) or if you use cups then make sure you stir the flour first then spoon it into your measuring cup and level it off with a straight-edge (like the back of a knife). Don’t scoop the flour directly into the measuring cup, which can pack it in and make you end up with more flour than you actually need, and make your cookies cakey. I hope this helps!