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.
Alexis
Hi! I’ve made this cookie recipe twice now and can say without a doubt that they taste absolutely divine. The trouble is that they spread too much. I followed your troubleshooting tips for the problem as best I could – I measured the flour with a scale, waited for the butter to cool, used fresh ingredients, adjusted for my oven’s tendency to overheat, and waited for my sheet to cool completely before rolling out the next batch, but nothing seems to keep them from spreading and getting super flat. Are there any other tweaks I could make to the recipe/my technique to get that beautiful texture in your pictures? Maybe like more flour or less butter?
Any help would be greatly appreciated!
Sam
Hi Alexis! I would try adding a tablespoon or two more flour (or maybe even more if that doesn’t seem to quite do it) and see if that helps.
James
Hi Sam! I love this recipe, whenever I make your cookies my roommates make sure there’s never any leftovers for tomorrow 🤣🤣 One question though, every time I’ve made them the tops crack like crinkle cookies. I don’t love the crack (but I love the taste!) and you don’t seem to have the same problem going off the recipe photos, do you know what might be causing that? Thanks in advance!
Sam
Hi James! I am so glad everyone enjoys the cookies so much. Are the cookies dry at all? Sometimes they just crack, but as long as they aren’t dry, then it’s probably nothing you are doing. 🙂
Mark Christian
I thank you for sharing your secret, and I truly hope these cookies absolutely RUIN my life!
Your friend,
Mark
Sam
You’re very welcome! Enjoy! 🙂
Sarah Beth
Hi Sam! I have made these several times already. I’m not sure if its the texture, the maple syrup or what but they are my families favorite chocolate chip recipe. I’m making these today for my daughters dance recital. I’m sure they won’t last long!
Thanks for sharing your creations in the kitchen.
Sam
I’m so happy to hear that they’re such a hit with your family, Sarah Beth! Thank you so much for commenting and letting me know how everyone likes them, I appreciate it!! 🙂
Joshua Coleman
Goodbye gym life, hello diabeetus.
Sam
😂
Betsy Klassen
Ok not only are these the most amazing (crispy and flaky on the outside and soft and chewy in the middle)cookies in the world, the blog is hilarious! I cried I was laughing so hard😂 It’s a must read! Thank you for the entertainment and the incredible recipe. A new family favorite!
Sam
I am so glad you enjoyed the cookies, and the story, Betsy! 🙂
lara
hi I was wondering if I can not use honey and cornstarch❤️I really would love to know
Sam
Hi Lara! The recipe does not call for honey, and the cornstarch helps make them soft and chewy. 🙂
Chamara Kue
This is my favorite recipe. I’m grateful for finding your recipe they are a family and friend favorite! Making them for my family for tomorrow’s mother’s day festivities! Thanks again!
Sam
I’m so happy to hear this! Thank you for commenting, Chamara! 🙂
Ann
The Worst Chocolate Chip cookie recipe is the Best Chocolate chip cookie recipe. These cookies are addictive and you cannot eat just one. Will be making this weekend ! Thanks for the delicious recipe.
Sam
I am so glad you enjoyed the cookies, Ann! 🙂
Kristina
I made these tonight and my children kept sneaking the dough saying it was the best they’ve ever sneaked! My husband couldn’t guess the secret ingredient but he said he liked these better than others I’ve made. I love the crispy outside and chewy, caramely insides. I added some butterscotch chips and chopped pecans. Delish!
Sam
I am so glad everyone enjoyed the cookies, Kristina! 🙂
Brenda Sparks
I was wondering if I could use self rising flour & it still turn out right?
Sam
Hi Brenda! Unfortunately I don’t recommend it as self rising flour contains baking powder and salt, which means you would end up with too much baking powder and salt in this recipe and the cookies would not turn out as they’re supposed to.
Nate Garland
I have a batch of cookies currently chilling, I will soon let you know how they turn out! I did omit the cornstarch and only did 1 cup of sugar as opposed to 1 1/2 cups. I feel I’ve mastered chocolate chip cookies with my own recipe and have been making them for years so this will be a true test! Thanks for sharing!!!
Sam
The cornstarch really helps with the texture, but I think you’ll still love these. 🙂
Chef froggy
I doubled the recipe made over 7 dozen. 1st batch cooked 17 mins the right time is 15 mins they came out perfect. I only ate 1 taking them to the nurses at Baylor hospital who took great care of me during my heart surgery. The one I ate was yummy. Will make them again.
Thank you for the recipe
Steve.
Sam
I am so glad you enjoyed the cookies! That is a lot of cookies. I hope everyone else loved them too. 🙂
Chef froggy
Yes they did. Now I have to make more. 😂
Casaundra
Hi Sugarspunrun
Just made your worst choc chip cookie recipe. They were so delicious and they went so well with my family. Your recipes are so awesome. Love when you include the videos also. If I don’t use all of the cookie dough can I store the remaining in the fridge overnight until the next day?
Thanks again💜
Sam
Hi Casaundra! I’m so glad to hear you are enjoying the recipes and enjoyed the cookies! Yes you can definitely save leftover cookie dough in the fridge, just make sure to cover it so it doesn’t dry out. The dough might be pretty firm the next day when you go to scoop it so you might need to let that sit at room temperature for ten minutes or so to make it easier to scoop.
I hope that helps, and thank you for commenting!
Jackie
Is there a substitute for maple syrup?
Sam
Hi Jackie! You can substitute honey, but the flavor will be much different.