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    Home ยป Recipes ยป Cookies

    The WORST Chocolate Chip Cookie Recipe

    Updated: Dec 19, 2024 โ€ข Published: Mar 28, 2020 by Sam Merritt โ€ข 5,207 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Stack of worst chocolate chip cookies

    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.

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    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

    chocolate chip cookie broken in half to show the inside, perched on a shotglass filled with the secret ingredient (maple syrup)

    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)

    Ingredients
    Ingredients needed for the worst chocolate chip cookie recipe

    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?

    Overhead of the worst chocolate chip cookie on parchment paper on a wood surface, broken in half

    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

    a glass bowl of chocolate chip cookie dough
    The worst chocolate chip cookie dough

    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.

    Two chewy chocolate chip cookies on a dark backdrop

    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.

    Chocolate chip cookie with bite missing

    Frequently Asked Questions

    Why did my cookies spread too much?

    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.

    Why didn’t my chocolate chip cookies spread in the oven?

    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).

    Can I substitute something else for the maple syrup?

    Honey or light or dark corn syrup would work instead of the syrup, just note that the flavor will be slightly different.

    Why do you call them the “worst” instead of the best chocolate chip cookies?

    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.

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    My apologies, it seems you've somehow stumbled upon the absolute worst chocolate chip cookie recipe. Turn back now or you'll end up like all the commenters on this post.
    4.90 from 2458 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 13 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 58 minutes minutes
    Servings: 32 large cookies
    Calories: 223kcal
    Author: Sam Merritt

    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

    • Mixing bowls
    • Cookie sheet
    • 1 ยฝ Tablespoon cookie scoop
    • Kitchen Scale

    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

    Serving: 1cookie | Calories: 223kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 119mg | Potassium: 12mg | Fiber: 1g | Sugar: 21g | Vitamin A: 500IU | Calcium: 10mg | Iron: 1.3mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Cookie Recipes That are Also Pretty Terrible But Not As Bad:

    • Peanut butter cookies with a criss cross fork design on top.
      The BEST Peanut Butter Cookie Recipe (Seriously!)
    • Stack of oatmeal cookies with pink cloth in background
      Oatmeal Cookies
    • chocolate chip cookie bar studded with chocolate chips
      Chocolate Chip Cookie Bars
    • plate of iced and decorated sugar cookies neatly arranged according to type, including christmas trees, gold stars, candy canes, and snowflakes
      Easy Sugar Cookie Recipe (With Icing!)

    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.

    More Easy Cookie Recipes

    • French toast cookies with a buttercream pat of butter and syrup being drizzled overtop.
      French Toast Cookies
    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies

    Reader Interactions

    Comments

    1. Desiree

      April 10, 2019 at 5:04 pm

      5 stars
      Omigerd! These are so insanely good. Just got the first batch cooled and had to eat one…..okay, maybe it was still a little warm. Now I’m trying to decide whether to share them, or tell my hubby that I “accidentally” put salt in instead of sugar so I can have them all to myself. LOL. These are absolutely the BEST chocolate chip cookies. I didn’t have quite enough semi-sweet chips, but had a few butterscotch left over from another recipe, so the 1/2 cup I used those, then used 1 1/2 cups of the semi-sweet. Beautiful!

      Reply
      • Sam

        April 10, 2019 at 7:05 pm

        ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚ I vote for telling him they are terrible! ๐Ÿ˜‚ I am so glad you enjoyed them. ๐Ÿ™‚

        Reply
    2. Dianna

      April 08, 2019 at 8:01 pm

      5 stars
      Sam, thank you for this recipe! These are truly the best chocolate chip cookies. I’ve been searching for the best recipe for so long and your tips are so helpful. Thank you!

      Reply
      • Sam

        April 08, 2019 at 8:47 pm

        You are very welcome, Dianna! I am so happy to hear you enjoyed them so much ๐Ÿ™‚

        Reply
    3. Alana Talley

      April 07, 2019 at 10:26 pm

      If I wanted to make these peanut butter chocolate chip cookies how much peanut butter would I need to add

      Reply
      • Sam

        April 07, 2019 at 10:37 pm

        Hi Alana! I haven’t tried it so I can’t be sure how much, or how it would turn out. I’m sorry. ๐Ÿ™

        Reply
        • Alana Talley

          April 07, 2019 at 10:41 pm

          Oh thatโ€™s okay still love this recipe though ๐Ÿ˜๐Ÿคค๐Ÿช๐Ÿฅ› #SODELICIOUS

      • Chase

        April 08, 2019 at 12:18 am

        1/2 cup

        Reply
    4. Amy

      April 07, 2019 at 1:43 pm

      I made these today and substituted Trivia for both the white and the brown sugar (just cut the sugar measurements in half) and they turned out soooo good!
      This will be my new “go to” recipe.

      Reply
      • Sam

        April 07, 2019 at 4:34 pm

        I am so glad you enjoyed the cookies Amy! Thank you for letting me know about the sugar substitution. ๐Ÿ™‚

        Reply
    5. Amy

      April 07, 2019 at 12:05 pm

      5 stars
      Awesome cookies!

      Reply
      • Sam

        April 07, 2019 at 12:34 pm

        Thanks so much, Amy!! ๐Ÿ™‚

        Reply
    6. Jas

      April 07, 2019 at 8:18 am

      Heyy
      These cookies look so yummy and Iโ€™d love to bake em! But the problem is that I donโ€™t have enough butter in my fridge. So, will these cookies still have the same lusciousness if I halve the recipe??

      Thanks!!

      Reply
      • Sam

        April 07, 2019 at 12:34 pm

        Hi Jas! Yes this recipe works great when cut in half. Enjoy! ๐Ÿ™‚

        Reply
    7. Joan

      April 05, 2019 at 9:00 pm

      My cookies didn’t spread in the oven after following all the ingredients and the measurements. I used gluten free flour though coz my husband is a celiac. Could that be the reason?

      Reply
      • Sam

        April 06, 2019 at 1:31 pm

        Hi Joan! I would guess that must be the reason if everything else was done precisely.

        Reply
    8. breanne

      April 03, 2019 at 2:28 pm

      can you double it ?

      Reply
      • Sam

        April 03, 2019 at 2:34 pm

        Hi Breanne! That will work fine! ๐Ÿ™‚

        Reply
    9. Billy

      April 02, 2019 at 5:16 pm

      5 stars
      Made these for my wife, and we loved โ€˜em!! That hint of maple kept them moist, and was a tasty lil subtlety, enjoyed by both of us!! Thanks!!

      Reply
      • Sam

        April 02, 2019 at 8:38 pm

        I am so glad you enjoyed the cookies Billy! ๐Ÿ™‚

        Reply
    10. Charlene

      April 02, 2019 at 4:54 am

      Hi Sam,

      I love your receipes, my problem is that we don’t have all purpose flour, we have cake floannd self raising flour, can the all purpose flour be sustituted for cake flour as i and how much would I need to use?

      Many thanks

      Reply
      • Sam

        April 02, 2019 at 3:47 pm

        Hi Charlene! I would not recommend using cake flour or self rising flour. There would be some different substitutions that would need to be made here and I haven’t tested it so I don’t know what they would be.

        Reply
    11. Cynthia Edwards

      April 01, 2019 at 10:09 pm

      5 stars
      Exactly as advertised. Crunchy on the edges, divinely chewy in the middle. Home run.

      Reply
      • Sam

        April 02, 2019 at 3:54 pm

        I am so glad you enjoyed the cookies, Cynthia! ๐Ÿ™‚

        Reply
    12. Summer

      March 30, 2019 at 1:45 pm

      5 stars
      These. Are. Amazing. I followed the recipe exactly. Not substitutes and no shortcuts. They baked so perfectly. This is now my go – to recipe! I brought them to a meeting for my husbands work and they were gone so fast. THIS IS THE BEST.

      Reply
      • Sam

        March 31, 2019 at 12:06 am

        I am so glad everyone enjoyed the cookies so much, Summer! ๐Ÿ™‚

        Reply
    13. Annakate

      March 29, 2019 at 6:50 pm

      I try to always weigh my ingredients but my flour says it is 120g per cup which only comes to 390 grams. Should I use 390 grams or 415 grams (which would be almost 3 ยฝ cups)? Thank you for your help.

      Reply
      • Sam

        March 29, 2019 at 10:08 pm

        Hi Annakate! For my recipe use the listed 415 grams that it calls for. ๐Ÿ™‚

        Reply
    14. Michelle

      March 29, 2019 at 2:46 am

      5 stars
      I tried this recipe substituting butter 1:1 with Earth Balance Buttery Sticks and also 2 eggs swapped out for 2 flax eggs.
      The chocolate chips were organic dark (on clearance!) but not vegan.
      Followed the instructions AND watched the video and my cookies turned out great! โ€œJust like the picture!โ€ Nice recipe.
      The batch I made tasted a little too oily, may have been the substitute. Roommate has requested dairy butter for next batch!
      Thank you!

      Reply
      • Sam

        March 29, 2019 at 3:49 pm

        Hi Michelle! Thank you so much for the feedback! I am so glad you enjoyed the cookies. ๐Ÿ™‚

        Reply
    15. Rose Holmes

      March 27, 2019 at 10:11 pm

      Can corn syrup be used

      Reply
      • Sam

        March 28, 2019 at 9:38 pm

        Hi Rose! I think corn syrup would work as a substitute for the maple syrup, but I haven’t tried it. ๐Ÿ™‚

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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