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.
Kristyn
Fantastic. I switched out some flour with cake flour and did the butter in between melted and soft. I also added a bit more flour. I typically have problems with runny cookies so I wanted to make sure that didn’t happen. For the people with hard cookies, you had to have left out an ingredient (maybe the maple syrup?). Even over the 13 minute mark, these are super soft and splendid. Wonderful recipe!
Sam
Awesome, I’m so glad to hear you enjoyed them, Kristyn! 🙂
Catherine
Ok young lady, in my book you win the prize. I am an avid cook and baker and in my lifetime ( I am over 50, gasp!) i have tried so many different recipes. This is the best and I have made some pretty darn good ones. My 27 year old daughter loved them. Thanks for sharing, I so appreciate it !
Jan
I made this last night and I don’t know what I did wrong but they ended up rock hard. Any ideas?
Sam
Hmm, very strange, these should be soft and chewy! Is your oven temperature accurate, are your leaveners still good, and did you slightly underbake them and allow them to cool on the cookie sheet and finish baking that way?
Leah
made these today for some hungry hockey players! was tight for time so put dough in freezer for 15 minutes and it worked out just fine. Boys loved them, they stayed chewy and so yummy!
Nita
After reading all of the reviews, I can’t wait to try the recipe. From the reviews I can tell my one question is going to sound silly! How long after baking will the cookies stay fresh? I would like to make some for my neighbors during the holidays but want to work out the bake vs deliver timeline.
Sam
Nita I’m sorry I seemed to have missed this comment earlier! I’ve never been able to keep these cookies around longer than 2 days before they’re all eaten, but I imagine they would be good for at least a week. I don’t think they would go bad sooner than your average chocolate chip cookie. I hope this helps!
Eric
As a european I have no clue about US measurements and the like, so is it one cup of pure molten butter in the recipt? Or did you measure before, when it was in a solid form?
Sam
Hi Eric! It’s 227 grams which you then melt. Most of the rest of the conversions can be found online, but I do hope to have this in metric measurements as well, soon! 🙂
Amber
I just made these today and they are the best cookies I’ve ever made. Other “best” cookies recipes always came out too crunchy or too doughy. Never just quite right. These have the fluffy texture I’ve been searching for and even my husband admitted they’re the best I’ve made. Thank you for sharing this with everyone. I’m definitely keeping this as my #1 cookie recipe.
Sam
Yay! I’m so glad that you and your husband loved them, Amber! Thanks for commenting 🙂
Suzanne
Wow. No joke, these are the worst cookies ever. I made one batch and ever since everyone that tasted them won’t stop asking me to bake them :/ my husband (a former chef) requests them all of the time now and I hate making them because I eat way more than I should. By far the best cookie recipe I’ve ever tried though! I don’t know if I should be thanking you due to the above mentioned but I will anyway, thank you for the great recipe!! ;
🙂
Sam
Haha! Your comment made me smile, Suzanne! I’m so glad that you and your family have enjoyed the cookies so much. Thank you for commenting 🙂
Juliet Madden
I just made these they came out bug and fluffy not like yoirs i measured everything correctly.
Bray
I was wondering if it would be okay to refrigerate the dough overnight and if the cookies would turn out okay if I did refrigerate them longer, thanks!
Sam
Yes that would be fine, it will actually allow the flavors to develop even more. The dough can be refrigerated up to 2 days in an airtight container (or in a bowl covered tightly with clear wrap). It could possibly be refrigerated even longer, but I haven’t tried longer than 2 days. I hope you love them!
carol halpin
I have to admit that the title of your recipe is what caught my attention. I have become so disenchanted with all the “world’s best,” “the best in the universe,” etc. recipes and thought, “ah, a kindred spirit.” You are so right about your “secret” ingredient–it adds a flavor you can’t quite put your finger on. They were a total success and I shall replace my old “world’s best” recipe with “the world’s worst.” Thank you, much!
Sam
I am so glad that you enjoyed the recipe, Carol! 🙂 Thank you so much for commenting.
Stephanie
Oh my, my, my!! These were out if this world delicious…oops…”The worst” chocolate chips cookies ever …lol. I’ve tried different version, but never came across using Maple syrup. Love it. Thanks, however, my waist, butt and tummy..will suffer ?
Sam
I feel ya! These were bad news for any semblance of good eating habits that I had! So glad that you liked them, Stephanie! thank you for commenting! 🙂
Stephanie
I’ve already made 3 batches these past few days. For my husband, then my parents and then my son’s family wanted some. I do believe they’re a hit!!!
Thanks, again!
Sierra
I can now attest these ARE the best cookies. I can agree they are also the worst! 😉 I hate choco chip cookies because they’re never just right so I was really skeptical-but Oh My Gravy! I am having to stop myself from eating them all!!! Thanks for sharing the recipe!
Sam
Haha, I warned you! 😉 I’m so glad that you enjoyed them so much, thank you for commenting! 🙂
Mary M.
Well, I just made these amazing cookies…again! Special request from my husband. Does that tell you all you need to know? I have a lot of experience with chocolate chip cookies – based on my age alone – a whole lot of experience. My husband and I love soft CC cookies. These are perfect. The real bonus is that they keep their softness even after being stored. Now, admittedly, they don’t make it for very long, but they do remain soft.
Thanks for the super “worst” recipe. You definitely taught this “old dog some new tricks”!
Sam
I love this! So glad that you enjoyed them, Mary! And thank you for coming back and commenting 🙂
Have a wonderful weekend!
Michelle
These were perfectly delicious. Thanks for sharing your secret weapon.
Sam
I’m so glad you liked them! 🙂