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.
Aaron
This was my first time ever making cookies from scratch.And they were a hit.I ended up with 63 cookies from this recipe.I’d say 23 or so are left after less than 24 hours.I did end up paying gold for the small jar of maple syrup and didn’t notice the part where regular syrup is fine,but that’s ok.I have enough left over to make this recipe again,and again.
Sam
Hi Aaron! I am so glad everyone enjoyed the cookies so much! If you want to save a couple of dollars the regular syrup is definitely fine. 🙂
Emily
Have you ever baked it as one big cookie cake? I’m planning this for my children’s birthday in an 11 by 17 cookie pan. Just wondering if I should bake it at the same temp and time, thank you!
Sam
Hi Emily! I have not tried, but I think it’s worth a shot. It will definitely take longer to bake. Just make sure to keep an eye on it while baking. 🙂
Kawthar Mousa
I loved these! I halfed the recipe but also browned my butter for that extra flavor. Then I refrigerated them overnight. This is the most beautiful and tastiest cookie i made!!
Sam
I am so glad you enjoyed the chocolate chip cookies so much, Kawthar! 🙂
Jami Dickson
My new fav &only choc chip cookie recipe now.
Sam
Thank you so much, Jami! I am so glad you enjoy the chocolate chip cookies! 🙂
Cherelle | The Inspired Prairie
Hi Sam,
First of all, I love how you call these the WORST chocolate chip cookies, haha. 🙂
Anyways, I love this recipe and many women from my church make this recipe at any of our get togethers and church potlucks, so it’s a church wide favorite!
I also wanted to let you know that I featured this recipe on my “49 Easy, Healthy and Nut-Free School Lunch Ideas” post round-up, with full credit back to you and your wonderful website.
Thanks for sharing such a great recipe with us!
-Cherelle
Sam
Thank you so much, Cherelle! I am so glad you enjoy the cookies so much! 🙂
Deidre Grayson
If you’ve been searching the Internet for the best ccc recipe, STOP NOW! I made these quite a few times in 2017, then changed phones so I didn’t have this recipe saved. Thankfully I found it by searching the secret maple syrup ingredient & just stuck the bowl in the fridge to bake them tomorrow. Sam…thank you soooo much for sharing! I also subscribed on YouTube. These are truly THE FREAKING BEST ever!! 🤗🙂
Sam
Thank you so much, Deidre! I am so glad you enjoy the chocolate chip cookies so much! 🙂
Joy
DELICIOUS!!! I love the flavor & the texture. And yes, I had to sneak the raw cookie dough too! (Mmmmm!)
These are a hit in my family. Thank you for the recipe!
Sam
I am so glad you enjoyed the chocolate chip cookies (and dough), Joy! 🙂
Jen
These are horrible! For exactly why they’re called “the worst”. They are actually very, very good. I thought they might be too sweet with 2 cups of sugar plus maple syrup – but no. I’ve made the recipe on the bag of chips my whole life. This is what I’ll be making from now on!
(I would have got a full 3 dozen if I didn’t eat a cookie’s worth of dough.)
Sam
I am so glad you enjoyed the chocolate chip cookies, Jen! 🙂
Taja
I did not believe you. That was a mistake.
Most delicious cookies i ever had an they’re not even baked yet.
Sam
😂 I am so glad you enjoyed the cookies! 🙂
JoAnn
Can you make these pan cookies? I love your recipes by the way.
Sam
I haven’t tried it. If you do, I’d love to know how they turn out. 🙂
Kathy
Can this recipe be doubled and still work? It IS the worst!! Can’t stop eating 🙄
Chocolate chip cookies have always been my downfall and your recipe is exactly how I love them and haven’t been able to find this soft chewy recipe. I think it might be the maple syrup.
Sam
Hi Kathy! This recipe can definitely be doubled without issue. The maple syrup is definitely a game changer. I am so glad you enjoy them so much. 🙂
Debbie
So while the biscotti was baking, I was scrolling through and found this recipe as well…..clearly these had to be made lol even though I read the flour measurement wrong, and added 3 1/2 c by mistake- these came out absolutely sinful. The uncooked cookie dough tastes almost like butterscotch-You just know they’re going to be decadent. They are definitely the worst cookie ever, all of my pants just shrunk at the same time 🤔 everyone agrees- these are perfect!
Sam
😂I am so glad you enjoyed the cookies so much, Debbie! 🙂
K Shadoan
can I keep cookie dough over night and bake cookies next day??
Sam
Absolutely! Just cover the cookie dough with plastic wrap or store in an airtight container. I hope you love the chocolate chip cookies! 🙂
K Shadoan
thank you for quick reply
Charity
Now, being that I was trying to accommodate someone with food allergies, I took a chance and modified the recipe you have here, so this is a judgement based upon that, which would probably be just as highly thought of even if it were the original recipe.
I took and made them with flax eggs (1 tbsp ground flax seed, 2.5 tbsp water, stir, let sit until thick.) and vegan buttery sticks. (swapping out eggs and butter with these two ingredients basically makes this a vegan cookie recipe.) along with raw sugar rather than normal white, and they turned out very, very good. It was like eating a crunchy piece of candy around the edges of the cookie, and then biting into a chocolate chip cookie flavored caramel in the middle once they had cooled.
With the ingredient swapping, you pretty much just make them all the same way with the steps you provided. Anyway… they tasted wonderful. I would use this over again. Thank you for the recipe!
Sam
I am so glad you enjoyed the cookies, Charity! Thank you so much for your feedback on all of your substitutions. I frequently get asked about substitutions and don’t always know the answer so this is incredibly helpful. 🙂
Miriam
Can I omit maple syrup?
And what can I substitute?
Sam
Hi Miriam! I really don’t advise omitting the maple syrup here. You can use a generic syrup and that will work fine. The recipe is really best if that syrup is added in. 🙂
Elena
I add walnuts. The cookie dough is attacked first then what’s left gets made into cookies. Then nothing is left. Really an awesome recipe
Sam
😂 I can’t say I don’t do the same thing. I am so glad everyone enjoys the chocolate chip cookies so much, Elena! 🙂