The WORST Chocolate Chip Cookie Recipe
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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
Thank you so much for the perfect cookie recipe. I have tried a few different homemade recipes over the years, (Ghirardelli, Nestle, etc.) but none of them compared! These are sooo good! I am a cookie snob and these just made me more so. My daughter and I thank you but my waistline hates you ♥️
I am so glad that you loved my chocolate chip cookie recipe, Samantha! Thank you so much for commenting! I appreciate your kind words. 🙂
I’ve searched everywhere for the best chocolate chip cookie recipe and these are the ones. I like to experiment with different add ins for the chips. I’ve used 1/2 dark chocolate and 1/2 milk chocolate, the usual semi-sweet chips, salted caramel chips with golden raisins but the favorite of all is white chocolate chips with dried cranberries. I always use Ghirardelli brand chips. I’ve found the Nestle chips leave a pasty/ waxy taste behind.
I am so glad that you enjoyed the chocolate chip cookie recipe, Stacy. I am so honored that you find my recipe to be the “BEST.” Thank you so much for trying my recipe and for commenting. 🙂
Made these last night and they are amazing! I did not have maple syrup so tried substituting light corn syrup and worked out great! So chewy and soft, yet fully baked!
I am so glad that the corn syrup worked well as a substitute, Cythina, and that you enjoyed the chocolate chip cookies. Thank you for commenting. 🙂
I attempted this cookies before and sadly they came out more cakey and round because I used too much flour. But I didn’t let that stop me! I just made these again yesterday and they are SO divine. I’ve searched all over for a soft cookie recipe and this is the best one ever! They taste even more amazing the next day.
I’m so glad I redeemed myself and I will definitely be making these when I’m craving for chocolate chip cookies!
I am so glad that you gave this recipe a second chance, Bernie, and this time with proper flour measurements they turned out perfectly for you. I am so happy to hear that you enjoyed the chocolate chip cookies. Thank you for commenting. 🙂
I can’t count the number of times I’ve made these cookies! I literally have some in the oven now! They are phenomenal! I love them as is, but sometimes I add special ingredients like mint chocolate pieces and it takes it over the top! If I don’t have the maple syrup on hand, I sub it with corn syrup. I usually mix up 2 batches and freeze one. Perfect for when you want a warm cookie, but don’t want to mix anything up!
Thank you so much, Jessica! I am so glad that you have enjoyed the chocolate chip cookies over and over again. I appreciate you using my recipe and for commenting. 🙂
So I’ve been making these for 3 years as Christmas gifts. My mother-in-law expects them now. Last year I was told that I could make money selling these, haha! No chance am I making these for strangers. Just made another batch as a thank you and to give to a grieving friend… and to eat… I was debating making all the dough because the raw dough is sooooo good. Had a bit of that too, of course. <3
What an amazing compliment, Audree! Thank you so much! I am so glad that everyone has enjoyed the chocolate chip cookies over the years. Thank you for being a fan of my recipe and my site, I greatly appreciate it! Enjoy your cookie (dough). 😉
Omg these are amazing! After killing myself laughing I could not keep from making these. They definitely lived up to their hilarious descriptions…thank you for the laugh and the xtra pounds…🤣
You are so welcome, Stephanie! They really are the “WORST” right? I am so glad that you enjoyed the chocolate chip cookies. 😉
These are the best cookies I’ve ever had!
I am so glad that you loved the chocolate chip cookies, April! Thank you so much for commenting. 🙂
These are AMAZING! My search for the perfect chocolate chip cookie is OVER. I have no idea if the maple syrup actually keeps these cookies soft for days because they didn’t last long enough in my house for me to test this claim. Thank you so much for this recipe.
I am so glad that the chocolate chip cookies were such a hit, Erika! Thanks for trying my recipe and for commenting. 🙂
I made these for Christmas presents and they were a big hit! I’ve now had a request for chocolate chip turtle cookies. Can this recipe be adapted to add caramel and nuts?
I am so glad that the chocolate chip cookies were such a big hit, Audrey! Yes, you can easily adapt this recipe. Let me know how they turn out. 🙂
The maple syrup caused the cookies to stick to my teeth. I thought it might be due to the syrup binding to the other sugars in the baking process; so I mixed the syrup into the melted butter first before adding the other sugars. I still have the same problem. The cookie dough has the best flavor ever but I can’t handle the texture. Any advice?
Hi Kelly! So honestly I have never experienced this before, do you mean it sticks to your teeth the way peanut brittle does? The texture should be similar to most cookies, softer and chewier but not chewy like a sticky candy. What kind of syrup are you using, I’m wondering if that might have something to do with it?
I used Archer Farms 100% maple syrup. (I may have been a little heavy handed with the syrup)
Yes it sticks to my teeth like those gummy orange slices or a bad batch of chewy caramels that stick rather than melt away.
Thank you for replying
That’s so weird! If you used A LOT of extra syrup that may do it, otherwise, I don’t really know why that would be happening.
Oh. My goodness. I’ve never really understood the saying “So good you’d slap your Grandma”… after one of these, I now do. If she was here, I’d slap her… then give her a bite of one of these cookies and all would be forgiven! Also. Where should I send the bill for all the new pants I’ll have to buy after discovering this recipe? Thank you!
Your comment made my day, Stefanie! These chocolate chip cookies really are worthy of the extra pant size right? lol. I am so glad that you enjoyed them! Thanks for commenting. 🙂
How long does the dough last in the refrigerator?
Hi Ken! The cookie dough will keep for up to 5 days, just make sure to keep it tightly covered or in an airtight container. The dough will be very firm after chilling that long and may need to sit at room temperature for 15 minutes or so to soften enough to scoop before baking.
These sound amazing and I can’t wait to make them. Any advice on the proper substitution of tapioca flour/starch to cornstarch? I have a ton on hand. Also, do you have a receipt with a secret ingredient for oatmeal chocolate chip?
I did a 1/1 substitution with Tapioca and they turned out perfect!
My sister n law made these and it was BAM!!! She now has to make these every year!!
I am so glad that you enjoyed the chocolate chip cookies, Sharlene! Thank you so much for trying my recipe and for commenting. 🙂
The best cookies on the earth hands doen, the maple syrup just wow !!!!
# Best cookie at home & work
#just Life!
I am so glad that you enjoyed the chocolate chip cookies, Gregory! Thanks for trying my recipe and for commenting. 🙂