Go no further! This chocolate chip cookie recipe will ruin your life.
Consider yourself warned.
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 cookie recipe”, and dog-eared cookbooks of “award winning” and family favorite chocolate chip cookie recipes, you have somehow found yourself here, face-to-cookie with the actual worst chocolate chip cookie.
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 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 best-turned-worst chocolate chip cookie recipe), that will work just fine, too.
What kind of self-respecting cookie doesn’t demand purity and quality?
Only the worst kind.
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 to die for.
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 was. 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 recipe? 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 any other “delicious” cookie. 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 chocolate chip cookie 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 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 ever” 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 30ย 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.
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.
Letโs bake together!ย Iโll be walking you through all the steps in my written recipe andย videoย below! If you try this recipe, be sure to tag me onย Instagram, and you can also find me onย YouTubeย andย Facebook
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 ยฝ cups (300 g) light brown sugar firmly packed
- ยฝ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ยผ cup (60 ml) maple syrupยฒ
- 3 ยผ 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
- 1 ยฝ Tablespoon cookie scoop
Instructions
- In a large bowl, stir together melted butter and sugars.1 cup (226 g) unsalted butter, 1 ยฝ cups (300 g) light brown sugar, ยฝ 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, ยผ cup (60 ml) maple syrupยฒ
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.3 ยผ 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.)
- 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
ยนButter
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.ยฒMaple 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 the worst 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.
Robin
I apologize for not saying anything last year, when I ended up making these three times in a month. They’re now my go-to cookie. I follow the recipe but add some chopped pecans and make them a bit smaller. I made something different yesterday for a cookie swap, and wound up making these today. You’ve ruined me for other cookies.
Sugar Spun Run
That is wonderful, Robin! I am so glad that you love the chocolate chip cookies. They are my personal favorite too! ๐
Kim
Hi, these cookies turned out AMAZING! I chilled the dough for 24 hours because I realized I didnโt have time to bake them due to dinner having to cook in the oven. Used 2 tablespoons worth of dough for each cookie and baked for 13 minutes as directed. They are absolutely perfect, thank you for my new go to cookie recipe!!
Sugar Spun Run
I am so glad that you enjoyed the chocolate chip cookies, Kim! Thank you so much for trying my recipe and for commenting. ๐
Honeybee
I love this recipe but they easily burn at the bottom if I leave it in any longer than 9 minutes ๐ I used foil instead of parchment paper, which I think may be the issue.
Sugar Spun Run
Hi! Foil could be the issue or your oven may be running too high. I recommend using an oven thermometer and checking for accuracy. I hope that you enjoy the chocolate chip cookies. Thanks for trying my recipe and for commenting. ๐
Jessica
Merry Merry Christmas to you and your new baby. I am starting on a double batch of these today. Can I freeze this dough? Thank you!
Sugar Spun Run
I am so glad that you enjoyed the chocolate chip cookies, Jessica! Yes, you can freeze the dough. ๐
Savannah Murphy
These are the best chocolate chip cookies ever! Working up a second batch right now, less than 12 hours after trying your recipe for the first time ๐ Followed the directions precisely, and the cookies came out magazine perfect.
I really appreciate your notes and tips. I learn so much from your posts!
Sugar Spun Run
Thank you so much, Savannah! I am so glad that you enjoyed the chocolate chip cookies. I am glad that you learned so much from this post and found the tips, helpful! ๐
Michelle
OMG….. just put one of these in my mouth!!! Amazing recipe, thank you soooo much!!
Sugar Spun Run
I am so glad that you enjoyed the chocolate chip cookies, Michelle! Thank you for trying my recipe and for commenting. ๐
Lisa Snead
Ive searched for years for a really good chocolate chip cookie recipe. The search is over!! These are amazing! Thank you so much for sharing. Im a skip to the recipe girl but i loved reading your blog. Merry Christmas
Sugar Spun Run
Hi, Lisa! I am so glad that you enjoyed the chocolate chip cookies! Thanks for trying my recipe and for following my blog. ๐
Leslie
Perfect and delicious.
Sugar Spun Run
Thank you so much! I am so glad that you enjoyed the chocolate chip cookies, Leslie! ๐
Hanna
These cookies are the absolute worst. I donโt know why I keep making them this way. They honestly donโt last in my house more than 2 days. Thanks for sharing this recipe Sam!
Sugar Spun Run
The WORST, right? They don’t last in our home either. lol. I am so glad that you enjoyed the chocolate chip cookies, Hanna! ๐
Diana
My goodness, a very good good cookie I was afraid of the maple syrup but I listen when you said don’t leave it out I’m glad now that I didn’t it’s an awesome cookie thank you
Sugar Spun Run
I am so glad that you enjoyed the chocolate chip cookies, Diana! The maple syrup really makes all the difference. I am glad you thought so too. Thanks for commenting. ๐
Jackie O.
Hello! Can these cookies be frozen? Sorry, if I missed this question previously. Thanks.
Sugar Spun Run
Hi, Jackie! Yes, they can. I hope that you enjoy them. ๐
BRIGITTE Couture
Could I bake this in a cast iron skillet?
Sugar Spun Run
Hi, Brigitte! I have not tried it personally, however, others have and had success. I hope that you enjoy the chocolate chip cookie! ๐
sarah seibel
These are hands down the most amazing chocolate chip cookies I have ever had!! Thank you for sharing!
Sugar Spun Run
I am so glad that you enjoyed cookies, Sarah! Thank you so much for trying my recipe. ๐
Amanda
Hi!!
This recipe is amazing, thank you!
However I have made them a few times now and even chilled the dough overnight, i rolled them slightly taller, to allow for the right thickness and shape and to avoid much spreading – but they still go so thin.
What could I be doing wrong ? Or what should I do to make them a bit thicker and not as spread and thin.
I make sure with my melted butter is cooled down enough, and all those tips you mentioned, but i just want them to be able to hold some topped chocolate/oreos/pretzels/candy bars etc…..
Any help or tips what I could do?
Thank you
Sam
Hi Amanda! Hmm, if the butter is cooled completely and your baking powder and baking soda are good I am not sure what the problem might be. I would try adding another teaspoon of cornstarch and an extra Tablespoon (or even two) of flour, this should help to make your cookies thicker. I really hope that helps!
Amanda Rampersaud
Thank you so much! I will definitely try that out!
Amazing cookies! I made your peanut butter ones as well and they were a hit!!
Sugar Spun Run
That is wonderful, Amanda! I am so glad that you enjoyed the peanut butter cookies. I hope that you enjoy these chocolate chip cookies too. ๐
Brianne
I thoroughly enjoy reading through your posts. You are well written with a great sense of humor! I am usually a โskip to the recipe galโ, but youโve caught my attention- as any good blogger should. Thank you for sharing your gift of cooking AND writing. It is a blessing to many! I am pinning away as I whip up cookie dough, so I have tried & true recipes to come back to!!
Merry Christmas!
Sam
Thank you so much, Brianne! I am so glad you enjoy my website so much. I am really glad to hear that. ๐
Gregory Scrbacic
Thank you for the recipe. Love the cookies and even though you add the maple syrup you don’t get a maple taste. I am also going to try making them with the pecans this weekend. Thank you again and we also love the Oreo truffles using peppermint Oreo’s with crushed candy cane on top.
Sugar Spun Run
Thank you, Gregory! I am so glad that you enjoyed the chocolate chip cookies. I hope that they turn out just as good this next go around. Happy Baking! ๐