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.
Tori
It may be because I have not weighed the flour or dry ingredients, but my dough seems really dry. Is that normal?
Sam
Hi Tori! This isn’t an overly dry dough.
Farah
Hi… I would like to know if I can substitute honey for the maple syrup…
if not, is there any other substitute?
Thank you
Sam
Hi Farah! You can substitute honey for the maple syrup. It will obviously taste a lot more like honey and won’t have that maple flavor. 🙂
Malyssa
I found this recipe while looking for the perfect chocolate chip cookie recipe that I can’t screw up. I was going to meet my boyfriend’s firehouse family and I made these to bring. It was a huge hit! They keep asking for more! Thank you so much!
Sam
I am so glad everyone enjoyed the cookies, Malyssa! 🙂
Ree
I wonder what the outcome would be if I browned the butter? I’ve been baking chocolate chip cookies following your browned butter chocolate chip cookie recipe and that is ALWAYS sold out to friends and family. Now, I see this recipe with maple syrup and I just want to ditch work and try it out ASAP.
Sam
Hi Ree! It could work. When you brown butter, you cut a little bit of liquid, so you might need to use a little bit less flour. Let me know how they turn out! 🙂
Patrick
I would like to say my daughter made these this weekend and they are the best I’ve ever had. I thought mine were great but this recipe and hers blew mine away.
Thanks for the great recipe
Sam
I am so glad everyone enjoyed them, Patrick! 🙂
Hailey
Absolutely love them! I made these last night, and my whole family said to keep this recipe. Though, this morning they weren’t as soft as they were last night, do you have any tips on storing them?
Sam
I’m so glad to hear everyone enjoyed! Did you store them in an airtight container? That usually is sufficient to keep them nice and soft for me.
Jordan
This is my go to cookie recipe. Everyone always loves them so thank you! I want to add oatmeal for a different texture, like the chic fil a cookies if you’ve had one. Would you sub in say half a cup of oats for flour or adjust it a different way?
Sam
Hi Jordan! I have tried this recipe a few times adding oats and have unfortunately not had much success. If you try it and have success, I would love to know what you do. 🙂
Maritza
These cookies are easy to make and are really soft. I followed a different recipe and they weren’t very good .I would recomend this recipe.
Sam
I’m so glad you enjoyed, Maritza! Thank you for commenting 🙂
Chris
I made this recently and they came out fantastic. I definitely enjoyed the softer texture of these while still having good edges, it’s a hearty cookie. Having melted butter and mixing all the wet with sugars was easier than some other recipes in terms of prep. I was going to use my kitchenaid, but using two bowls then combining the mixtures worked out fine. I appreciate the details as well (letting the butter cool, recommending eggs room temp, measure flour properly etc).
Sam
I am so glad you enjoyed the cookies, Chris! 🙂
Alexis
Goes against my better judgement to melt the butter..ive always used softened butter.. maybe it’s time to get out of my comfort zone 🙂
Sam
I can’t wait to hear how you like them!
Lena
So because I don’t have a scale, you said I should take a spoon and put the flour into the measuring cup instead of just scooping it with it? By the way I’ve made these so many times and I love it, it just comes out a little thicker than usual
Sam
Hi Lena! You are correct. If you don’t have a scale, the best way to ensure that you don’t pack your flour is to spoon it into the measuring cup, that way you don’t pack extra flour in there. I am glad you enjoy the cookies! 🙂
Lena
Oh my goodness, this is the first time where I made your cookies and they come out undone from the middle but crispy from the edges! Help please!!
Sam
Hi Lena! I’m so sorry this happened. Most likely there wasn’t enough flour in the dough. I hope this helps. 🙂
Lena
I got it! I just added like 2 tablespoons of flour and changed the tray I was using and they came out amazing 🙂 thank you!
Sam
So glad it worked out in the end! 🙂
Danika
I’ve tried countless chocolate chip cookie recipes, and I’ve finally found my go-to. These turn out perfectly every time I make them – soft, chewy, and delicious. Thank you so much! 🙂
Sam
I am so glad you enjoy the cookies, Danika! 🙂
Michele
Excellent recipe! Turned out perfectly! My son loved them!
Thank you☺
Sam
I am so glad he loved them, Michele! Make sure you get enough for yourself before he eats them all! 😂
Susan
I’m not sure why so many recipe bloggers feel the need to ‘sell’ their recipe to readers. It’s not like you get a royalty every time someone makes it, right? Yep, I was lured in by this recipe – big build up and even a secret ingredient! I strayed from my favorite, tried and true brown butter chocolate chip cookie recipe. Fail. the cakey texture was not to our liking and no surprise, they didn’t spread out but instead baked into tall, perky ‘balls’ (I assume I’m not alone on this as it’s a recipe note). I consider myself a decently seasoned baker and the overwhelming majority of my projects turn out pretty darn delicious . . but not these. If the build up hadn’t been so major I might have a different take but for now I’ll just say that I agree, they live up to their name.
Sam
Hi Susan! Disappointed to hear that they didn’t turn out for you as they are truly so good and one of my most popular, best rated recipes (over 300 5 star ratings from people who have had success with this recipe!) Please see my notes below the recipe for chocolate chip cookies that didn’t spread enough. My best guess would be that the flour was over-measured, which is unfortunately really easy to do if you don’t use weights.
Viktoria Isakova
thank you sooo much for this recipe.
so many people look for the perfect cc cookie recipe, and this is IT!!
they taste exactly like the good pepperidge farm stuff.. and they are the hit of every party.
super clever post and funny writing too!
thanks a million
Sam
I am so glad you enjoyed the cookies, Viktoria! 🙂