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.
Brandi says
Hi,
Can I use sugar free maple syrup? Will it change the taste?
Sugar Spun Run says
Hi, Brandi! I haven’t tried it, but I think that it will be fine. Let me know how your chocolate chip cookies turn out. 🙂
Aimee says
Hello and Happy Holidays,
Will the cookies still turn out good if I don’t use maple syrup? Thank you for the recipe!
Sugar Spun Run says
Hi, Aimee! I don’t recommend making without the maple syrup unfortunately.
Sarah says
These look awesome ! I was wondering if there was any way to make the doah ahead?
Sugar Spun Run says
Hi, Sarah! Yes, you can. You can keep it in the refrigerator for a day or two before baking. You can also roll the dough into cookie balls and store them in the freezer until you are ready to bake. I hope that this helps! Let me know how your cookies turn out. 🙂
Sarah says
It is a big help, we have a cookie swap to do, and working full time, I need to have Something prepared ahead.
Your tips are awesome, and your video is the best! I hope you get your own tv show!
Sugar Spun Run says
You are too kind, Sarah! Thank you so much for your feedback. I am so glad that you find the video and tips helpful. Happy Baking 🙂
Wendy says
So I made these cookies & I introduced them to my kids as “The worst chocolate chip cookie”. I explained why. That supposedly they’re are so good that they’re bad that you’ll want more & more !! They both came back saying “They’re the worst cookie” Oh no why? Cause we want more !!!! Hehe Thanks
Sugar Spun Run says
That is the best story! Thank you so much for sharing, Wendy! I am so glad that your kids really found them to be the “WORST.”
I hope that you enjoy this recipe for years to come. Thanks for commenting. 🙂
Brittany Lynne says
If I cut the ingredients in half to make a half batch .. will the cookies come out the same!?
Sam says
Yup! Enjoy! 🙂
Ruby and Alizah says
My daughter found this recipe and we whipped some up….we are both delighted 😀 thank you for giving the secret ingredient
Sugar Spun Run says
Thank you so much, Ruby and Alizah! I am so glad that you enjoyed the chocolate chip cookies. I can’t wait to hear what you bake next together! 🙂
Mary says
Hi there, do I absolutely need the cornstarch or is there a substitute for it?
Sugar Spun Run says
Hi, Mary! You can do without the cornstarch, however, it helps make it soft & chewy. I hope you enjoy the cookies. 🙂
Barb P. says
Can I use dark brown sugar instead of light brown sugar? If not, what difference will it make? I love your explanations of things. They make sense. Still learning new things after all my 72 years! Love your blog!!💞
Sugar Spun Run says
Hi, Barb! Yes, you can substitute the dark brown sugar for the light brown sugar called for. The cookies will be slightly darker in colour and will have a slightly more caramelly/toffee taste to them. I hope that you enjoy the chocolate chip cookies. 🙂
Mark says
My wife loves these cookies. As you say their the worst, you are correct. The worst part for me is she loves them so much I’m lucky if I get one.
Definitely a winner , the best ever !
Sugar Spun Run says
I am laughing so hard at your comment, Mark! I can totally picture her hiding them (guilty here). Well, I am glad she enjoys them, sorry you don’t get the chance too. Thanks for commenting. I am so glad that they are loved. 🙂
Penny Schultz says
Can I use self rising flour instead of all purpose flour? Would I not use the baking soda and the baking powder?
Sugar Spun Run says
Hi, Penny! 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. I hope that you enjoy the cookies! 🙂
Autumn says
Theses are the cookies that my nephew request as part of his Christmas gift. So thank you for making his gift super simple for me 😂
Sugar Spun Run says
I love it, Autumn. What a wonderful and sweet request. Thanks for sharing. I am so glad that he loves the chocolate chip cookies. 🙂
Allison says
This is a must try recipe for anyone who is on the fence. My kids and I made these tonight. They came out amazing! These will be my go to chocolate chip cookie recipe from now on.
Sugar Spun Run says
I am so happy to hear that you and your kids loved the cookies, Allison! Thanks so much for commenting. 🙂
Sue says
Love, love these cookies. My only chocolate chip cookie recipe I use!! People are always requesting them.
Sugar Spun Run says
Thank you so much, Sue! I am so happy that they have become a favorite! 🙂
Sabina says
I’ve been baking these cookies since I found your recipe last year and honestly it has become my holy grail. Everyone loves them, they are so chewy and delicious, and so so easy! I’ve used this cookies for gifts, bake sales for my senior year of high school, family reunions, parties, EVERYTHING and they are always a hit. thank you so much!
Sugar Spun Run says
What an amazing comment, Sabina! Thank you so much. I am so glad that everyone has enjoyed the chocolate chip cookies! 🙂
Brian says
I tried this recipe last year. 😈 My family and friends loved them. I switch up the chips with dark and milk chocolate. This has definitely ruined me for other cookies so thank you for this “worst ever” cookie.
Sam says
I am so glad everyone enjoys the cookies, Brian! 🙂