Go no further, these chocolate chip cookies will ruin your life.
You have been warned.
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 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?
A Recipe For Ruining Your Life
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.
More Cookie Recipes You May Enjoy!
The WORST EVER Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and then cooled for at least 5 minutes¹ (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 syrup² (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
Recommended Equipment
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.
Notes
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.
- 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 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
Treat yourself to a FREE E-BOOK!
I originally published this 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.
Maria says
Hi Sam! I just wanted to say that I LOVE all your recipes. I’ve made at least 10 of them in the past month and every one has been delicious. These cookies are definitely no exception. Thanks for everything that you do :).
Sam says
Thank you so much, Maria! I am so glad you have been enjoying everything and I appreciate you taking the time to leave a comment. I hope you love everything else you try. 🙂
Janine says
Amazing recipes, last week i stumbled upon your nutella cookie recipe and i saw this worst cookie in the suggestion. Today i baked it and ut was so good. I made smaller cookies so i adjusted my baking time. But overall it is so good, crispy on the outside and still chewy in the inside.
My cousins who are 7 and 3 loved it so much!!! Thanks…
Sam says
I’m so happy to hear you enjoyed the chocolate chip cookies, Janine! Thank you for commenting! 🙂
Fides says
The best and the best chocolate chip cookies!!! It’s that secret ingredient that makes it so different from other chocolate chip cookies.
Sam says
Thank you so much! I am so glad you enjoyed the cookies so much! 🙂
Brian Austin says
Im a chef here in SanAntonio Tx ..made these for my crew….im pretty sure they all fell in love . Thanks for sharing this good work chef!
Sam says
I am so glad everyone enjoyed the cookies, Brian! 🙂
L says
Hi Can the butter be browned vs simply melted? Or would this alter the final product unfavorably? Thanks !
Sam says
I believe other people have with success. My only concern would be that you lose some of the liquid when you brown the butter, so you may need to reduce the amount of flour that you use by a bit. But man I bet these would be delicious with browned butter!
Audrey Chavez says
Hi Sam, I am baking for my granddaughters daycare and I wanted to see if I could just bring the butter to room temperature and use my stand up mixer , and just add all of the ingredients and chill the dough for 30 minutes and then bake them do you think that would work?
Sam says
I think it could work, the cookies might not be as soft/chewy though. I also strongly recommend mixing the dry ingredients together separately before adding to ensure everything’s easily combined. Ultimately my recommendation for the best outcome would be to make as written, but if you try it that way I’d love to hear how it turns out for you!
Audrey Chavez says
Okay thank you Sam, I will definitely let you know how they came out!
Patty says
I tried this today and I was already scared because the sugar butter mixture tasted really good after adding the maple syrup. I was afraid of how good it will taste further once the cookie bakes. This really is the worst kind of choco chip cookies!! I modified the chips and used 60% dark chocolate and added some pecans and macadamia. My life is never the same!!
Sam says
I am so glad you enjoyed the cookies so much, Patty! 🙂
Crissie says
I forgot the syrup !!! The main ingredient so don’t know how they will be . I was worried n a hurry but sure they will be ate
Sam says
I hope everyone still loves them! 🙂
Sarah says
These turned out wonderful! Thank you for the recipe! I wanted to ask you…What material pan do you use?
Sam says
I believe mine are steel 🙂
Sarah Rivers says
Can I use honey instead of maple syrup?
Sam says
Yes, but the taste will be different. If you like the taste of honey that won’t be a problem though!
Nati says
Perfection
Sam says
Thank you so much! 🙂
Natalie Noble says
This is my forever go-to for cookies!! I can’t keep them in my house!!
Sam says
I am so glad everyone enjoys the cookies so much, Natalie! 🙂
Rachel says
AMAZING.
Have been using this recipe exactly as shown for the last 7 months & will never use another recipe again. Chocolate chip cookies to die for.
Sam says
I am so glad you enjoy the cookies so much, Rachel! 🙂
Rebecca says
I always use scale when measuring ingredients for baking. I just wish all recipes gave information instead of cup measurer
Sam says
It is always so much easier. 🙂
Lena says
I’ve been using this recipe for a while now and I love it, but I got a question. If I wanted to make it into a single recipe, like a single cookie recipe, how much do I use for each Ingredient! I’m a part of a summer program and I’m in helping with the cooking class for kids and we want them each to make 1 cookie of their own!
Sam says
Ooh, I’m not sure, Lena! I’ve never scaled it down that far.
JD says
Can you divide the recipe in half?
Sam says
Absolutely! Enjoy 🙂
Janet K says
These cookies are delicious, that is coming from a gal that is known for her chocolate chip cookies. Only one negative, THE COOKIES AREN’T AROUND FOR LONG. Will definitely make again💞
Sam says
I am so glad everyone enjoyed the cookies, Janet! 🙂
Valerie says
These cookies are now my families favorite! Our first batch always spreads a little more than liked but that’s because no one at my house can wait for the dough to be chilled! They want a batch in the oven as soon as possible!
Sam says
I am so glad everyone enjoys the cookies so much, Valerie! Waiting can be tough sometimes. 😉
Sam says
We make these all the time and they are a huge hit! Do you know if I can freeze this dough in balls and bake from frozen?
Sam says
Hi Sam! Absolutely you can freeze them! I keep a batch in my freezer at all times for “cookie emergencies.” 😂 I roll the dough out into balls, wrap each one individually and then drop them in a resealable freezer bag. They will need another minute or two in the oven when you go to bake them. 🙂