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.
Kev
These cookies are incredible and easy to make. They have ruined my life because I keep getting asked for more!
For those in the UK like me, baking soda is bicarbonate of soda.
I’ll be trying the brownies after Christmas, but making yet more cookies for all those coming for the holidays.
Thank you for an amazing recipe
Sugar Spun Run
Thank you so much, Kev! I am sorry that they have ruined your life. lol. However, I am glad that they are requested often. Thank you so much for trying my recipe. I can’t wait to hear what you think of the brownies. 🙂
Christine
These are the best chocolate chip cookies I’ve ever made!!!
Sugar Spun Run
I am so glad that you enjoyed them, Christine! Thanks for commenting. 🙂
Sandy
Great taste!! My problem was 1) I got 4 huge cookies from recommended 2 to 2 1/2 inch scoop size so I tried just one scoop and made 12 that were a bit smaller and not so thick in the middle, then I tried my small scoop which made 5 but didn’t look that pretty. Cookie total was 22… I don’t see how you could get 33 cookies from the recipe….any suggestions?
Sam
Hi Sandy! You’ll actually want to make the cookies 2-2.5 tablespoons in size, not inches thick. That should yield more cookies for you. I hope that helps, and am so glad you enjoyed the chocolate chip cookies!
Kristen Parry
Hi Sam! Love this recipe. I’ve made it many times. The last few times I’ve made it, my cookies have come out really flat… haven’t changed anything about the ingredients I’m using, and I have swapped out the baking powder/soda and corn starch to ensure they’re fresh.. any idea what might be happening? They still taste great, but they’re not that amazing consistency they’d normally be! Thanks!
Sharon Bender
Love this recipe! I added 3/4 c. Pecans & decreased the choc bits by 1/2 c & that gave me a perfect Toll House cookie, soft, a little chewy & my new favorite recipe! THANKS!!!
Sugar Spun Run
I am so glad that you enjoyed the chocolate chip cookies, Sharon! Thanks for commenting. 🙂
Lynsey Thomas
This is the recipe that I will write down on an index card and claim as my own secret recipe. The best cookies I’ve ever made. (I appreciate the tips, as well. I could never figure out why my cookies were so cakey.)
Sugar Spun Run
I love it, Lynsey! I am so glad that you enjoyed the chocolate chip cookies. 🙂
Paula
Worked beautifully thank you!
Sugar Spun Run
I am so glad that you enjoyed the chocolate chip cookies, Paula! Thanks for commenting. 🙂
shawna
Mine went flat and I followed every weight measurement and direction wahhhhhhh
Sharon Bender
Love the idea of adding maple syrup! I want to add chopped pecans to this recipe & wonder how to adjust ingredients??? THANKS!!!
Sam
Hi Sharon! I would reduce the amount of chocolate chips by perhaps a half a cup and then add 1/2-1 cup of chopped pecans. No other adjustments necessary. I hope you love the chocolate chip cookies! 🙂
Amy Sciortino
These are delicious and the perfect cookie for my Christmas cookie platters!
Sugar Spun Run
Thank you so much, Amy! I am so glad that you enjoyed them. 🙂
Melinda
An you still use a kitchen aid mixer?
Sugar Spun Run
Hi, Melinda! Yes, that will be fine. Happy Baking! 🙂
michelle ruggiero
i give this 5 star for taste and texture but they are entirely to flat. i like a thicker cookie. any suggestions? should i add an additional tbsp of flour? i also want to know if i should use really soft butter instead of melting and cooling. wondering if this would allow the cookie from being so flat.
Theory
Did you catch the part about making them a bit taller than wide when you roll them out? I almost missed it, then read that last minute and mine came out well 🙂 Also, maybe elevation could be a culprit for you?
Billy
Hi Penny, I am really looking forward to trying these cookies. I was curious, do you have any tips/experience with storing the batter for future baking days. I got a lot of batches to make of different varieties and would like to make all the batter in advance and cook in the future. Also how long does the batter stay good for if you do have any suggestions.
Thanks Billy
Sugar Spun Run
Hi, Billy! 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. 🙂
Penny
I really dislike the taste of semisweet chocolate chips and usually substitute milk chocolate chips in recipes. With the added flavor of maple syrup, how do you think milk chocolate chips will taste here?
Thanks!
Sugar Spun Run
Hi, Penny! I think that the milk chocolate chips will work well in this recipe. Let me know how your cookies turn out. 🙂
Sherry
Discovered this recipe 3 years ago and I can assure you that milk chocolate chips are delicious in these cookies! Today I’m making one batch with the milk chocolate and another with Skor bits, butterscotch chips and maybe a handful of the semisweet. All for my daughter’s school bake sale. My husband is my willing guinea pig. Not sure if I spelled that right
Sugar Spun Run
Hi, Sherry! I am so glad that you have enjoyed the chocolate chip cookie recipe over the years. I hope that the batch you make today is a hit at the bake sale! Thank you so much for commenting. 🙂
Tatom
I’m not a fan of maple… does it leave a strong taste? Are you using real maple syrup?
Thanks in advance
Sugar Spun Run
Hi, Tatom! There is a hint of maple, but not it isn’t strong. If it helps, none of my taste-testers could tell it was even added. The maple syrup enhances the flavor. You can use real maple syrup or store-bought pancake syrup, both will work fine. I hope that you enjoy the chocolate chip cookies. 🙂
Dave Martz sr
The best damn chocolate chip cookies iv ever tasted/baked
Sugar Spun Run
Dave, THANK YOU! What a sweet comment. I am so glad that you enjoyed them. 🙂