Go no further, these chocolate chip cookies will ruin your life.
You have been warned.
Chocolate Chip Cookies
I can only assume 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 “best ever chocolate chip cookies”, and dog-eared cookbooks of “award-winning” and family favorite chocolate chip cookie recipes, you have somehow found yourself here, face-to-cookie with the “worst” chocolate chip cookies.
I know what you’re probably thinking: It’s just a cookie, right? I mean, they look innocent enough, golden with melty chocolate chips, crinkled edges and melt-in-your-mouth interiors… but one bite and you’re 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.
How obnoxiously cliché, and, even more obnoxiously, intriguing.
I won’t drag it out, the secret ingredient is maple syrup. Sure, pure maple syrup (priced per ounce nearly the same as gold) would be just wonderful. But, if you have a sticky bottle of Aunt Jemima in your cabinet (as I did), that will work just fine, too.
What kind of self-respecting cookie doesn’t demand purity and quality? Only the worst kind.
I credit this “secret ingredient” for being the greatest offender in this recipe. It gives the cookies a subtle, caramelized flavor, as well as long-lasting chewiness and softness (these cookies stay soft for days, the cornstarch also helps with that significantly), and the flavor is to die for.
And while anyone who takes a bite will be able to detect the extra richness of flavor, no one who I shared these cookies with was able to identify any sort of secret ingredient. Just “really, really, good cookies”.
OK, so what’s so bad about really really good cookies?
How to Ruin Your Life with 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 of the past and struggle to hold back scornful laughs at anyone who comments on a “delicious cookie”. Nobody likes a cookie snob, but you will become one.
Here comes that girl again, the one who’s too good for Chips Ahoy.
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 cookies readily available for consumption.
Perhaps worst of all is that these chocolate chip cookies can be made so easily. There’s no KitchenAid or any sort of electric hand mixer required to make these cookies. They can be stirred by hand, dirtying only two bowls.
They do need to chill for 30 minutes, which would only serve as a deterrent if 25 of those minutes weren’t spent sneaking copious chunks of dough from the refrigerator.
If you’ve made it this far, I fear it might already be too late for you.
It’s too late for me, unfortunately, 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 fridge 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 ever” cookies, stick to Grandma’s chocolate chip cookies and the family favorites. Those cookies are safe, they are your friends, made to be consumed by you.
These cookies will consume you, instead.
Good luck.
Treat yourself to a FREE E-BOOK!
Treat yourself to a FREE E-BOOK!
More Cookie Recipes You May Enjoy!
- Peanut Butter Cookies
- Oatmeal Cookies
- Easy Sugar Cookies
- Snickerdoodle Cookies
- Chocolate Chip Snowball Cookies
How to Make Chocolate Chip Cookies
The WORST EVER Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and then cooled for at least 5 minutes* (226g)
- 1 1/2 cups light brown sugar packed (300g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup (60ml)
- 3 1/4 cups all purpose flour (415g)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips I used half regular semisweet chips and half mini semisweet chips
Instructions
- In a large bowl, stir together melted butter and sugars.
- Add eggs, one at a time, stirring until combined.
- Stir in vanilla extract and maple syrup.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add flour mixture to wet ingredients, stirring until completely combined.
- Stir in 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.)
- 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 2-2 1/2 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 hot 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.
Video
Notes
Why Did My Chocolate Chip 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.
- Your oven temperature is incorrect. Make sure the oven is fully preheated and at the correct temperature before baking your cookies. Many ovens do not report their temperatures correctly and run hotter or colder than they indicate. I purchased two inexpensive oven thermometers that I keep in my oven to make sure the temperature is right.
Why Did My Chocolate Chip Cookies Not Spread In the Oven?
Did your cookies not spread at all? Did they stay in balls even after baking? This might be the reason:- Flour was over-measured. It's so easy to over-measure flour, especially when using cups rather than weight measurements. 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).
- Your oven temperature could be incorrect. See above note, just as it can cause your cookies to spread too much, it can cause them to not spread enough!
Nutrition
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I originally published this chocolate chip cookie recipe 3/21/16. I am re-sharing it today with a new photo and a new video and some additional notes that I’m hoping will be helpful. While I’d like to update all of my photos, they’ve become so well-known that I have chosen not to replace all of them at this time.
Alexis says
May 23, 2019 at 1:54 amHi! 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 says
May 27, 2019 at 9:15 pmHi 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 says
May 21, 2019 at 9:31 pmHi 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 says
May 21, 2019 at 9:43 pmHi 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 says
May 17, 2019 at 7:35 pmI thank you for sharing your secret, and I truly hope these cookies absolutely RUIN my life!
Your friend,
Mark
Sam says
May 17, 2019 at 11:26 pmYou’re very welcome! Enjoy! 🙂
Sarah Beth says
May 17, 2019 at 12:17 pmHi 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 says
May 17, 2019 at 11:31 pmI’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 says
May 17, 2019 at 1:20 amGoodbye gym life, hello diabeetus.
Sam says
May 17, 2019 at 11:35 pm😂
Betsy Klassen says
May 14, 2019 at 1:34 pmOk 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 says
May 14, 2019 at 9:35 pmI am so glad you enjoyed the cookies, and the story, Betsy! 🙂
lara says
May 12, 2019 at 7:03 amhi I was wondering if I can not use honey and cornstarch❤️I really would love to know
Sam says
May 12, 2019 at 8:35 pmHi Lara! The recipe does not call for honey, and the cornstarch helps make them soft and chewy. 🙂
Chamara Kue says
May 11, 2019 at 10:18 pmThis 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 says
May 12, 2019 at 12:16 amI’m so happy to hear this! Thank you for commenting, Chamara! 🙂
Ann says
May 10, 2019 at 6:12 amThe 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 says
May 11, 2019 at 8:57 amI am so glad you enjoyed the cookies, Ann! 🙂
Kristina says
May 9, 2019 at 10:06 pmI 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 says
May 11, 2019 at 8:59 amI am so glad everyone enjoyed the cookies, Kristina! 🙂
Brenda Sparks says
May 9, 2019 at 9:46 pmI was wondering if I could use self rising flour & it still turn out right?
Sam says
May 12, 2019 at 12:32 amHi 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 says
May 8, 2019 at 9:43 pmI 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 says
May 8, 2019 at 10:00 pmThe cornstarch really helps with the texture, but I think you’ll still love these. 🙂
Chef froggy says
May 8, 2019 at 9:43 amI 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 says
May 8, 2019 at 3:31 pmI am so glad you enjoyed the cookies! That is a lot of cookies. I hope everyone else loved them too. 🙂
Chef froggy says
May 10, 2019 at 8:01 amYes they did. Now I have to make more. 😂
Casaundra says
May 6, 2019 at 10:34 pmHi 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 says
May 7, 2019 at 8:58 amHi 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 says
May 6, 2019 at 12:02 pmIs there a substitute for maple syrup?
Sam says
May 6, 2019 at 3:12 pmHi Jackie! You can substitute honey, but the flavor will be much different.