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.
It ride it and will keep using it my family loves these cookies thank you for sharing
I am so glad that the chocolate chip cookies have been a hit, Mary! Thank you for commenting. 🙂
Quite Awesome! I used Chocolate Chunks & put a few M&M’s on top before baking. I am going to try them with browned butter next time.
Hi!
This is one of my absolute favorite cookie recipes, and I bake these cookies all the time. However, I’ve been living overseas, and my European friends find the cookies to be too sweet (all of my American and Canadian friends disagree!), but for the sake of compromise, I was wondering if there was any way for me to cut down on the sugar without ruining the integrity of the cookies?
Either way, I love them just as they are.
Thank you so much, Lene! There are so many levels of sweet so it is hard to get the level just right for all. With that being said, this recipe was designed to my level so I haven’t cut back on the sugar to try. You are welcome to adjust it and see how it turns out. 🙂
You are spot on with these cookies & now you are my “go to” site for all our favorites, these ARE truly the very best chocolate chip cookies I have ever made(my husband agrees)! I did not alter the recipe at all & they were so easy to assemble! Thank you, thank you
I am so glad that you and your husband loved the chocolate chip cookies, Fran! Thank you for commenting. 🙂
These are the BEST cookies ever!!! When I saw the name I knew they would be great and. I was right!!! You’ve got to try this recipe. I really think it’s the combination of the corn starch, baking powder and baking soda that gives them such a great texture. I did this combination for oatmeal apple cookies and had the same result!! I could be wrong. I’m making them for the second time they’ve been a huge hit in my household!!! With comments like they’re the `BOMB’!!!! THANKS SO MUCH FOR SUCH A WONDERFUL RECIPE!!!!!!!!
I am so glad that you enjoyed the chocolate chip cookies, Beverly! Thanks for commenting. I am so happy they were the “BOMB!” 🙂
Can I use maple syrup instead of the brown sugar? I never buy brown sugar. I have organic white sugar and maple syrup. If I can use maple syrup what would the ratio be? Would it be the same as the brown sugar measurment wise? Any info on this would really help, thanks!!!
Hi, Lea! The brown sugar really brings out the flavor of the cookie, but since you don’t have any on hand you can just use 2 cups of granulated sugar. I hope that you enjoy! 🙂
After stumbling upon this recipe and reading all the rave reviews, I decided to give it a try. Followed the recipe exactly. They look picture perfect, have a nice chewy texture, but were much too sweet. If I try this recipe again, I will definitely cut back on the sugar. *I used real maple syrup.
Thank you for the feedback, Ann! And thank you for trying my recipe!
I have to admit the title is what got me to check out your chocolate chip cookie recipe. Very original I must admit and then there the constant search for a better recipe then the last. But I have to say great recipe pure maple syrup gave it the extra shot of flavor, followed recipe exactly except I pan melt n lightly brown my butter for the extra “toffee” flavor.
Love the way these cookies stayed fat n chunky, crisp on the outside but chewy inside. This recipe is going in my recipe file of favorites. Thanks for the great recipe.
After years & years of making the cookie recipe on the back of the chip bag, I began a quest to find the real best chocolate chip cookie recipe. After trying many others, I found “The worst chocolate chip cookies recipe” which turns out is the best cookie ever! These cookies are so perfect in every way. I will never need to search for the best again! Thanks from me & my family.
I am so happy to hear that your hunt for the best chocolate chip cookie has come to an end and my recipe yields the best cookie, Bella! Thank you for choosing my recipe and for commenting. I am so glad you love it! 🙂
I don’t usually roll my cookies into a ball…would it still work to just grab a bit and put on the cookie sheet? I’ve never tried it this way yet but love these cookies.
Yup that’ll be fine!
These look great haven’t tried yet but I’m going soon. One question I had is, why do you melt then cool the butter, could I just use room temperature butter and cream it with the sugar as I normally would?
Hi, Sean! Melting the butter will lead to a chewier cookie. You allow the melted butter to cool so it doesn’t “shock” the other ingredients and dissolve your sugar. I hope that helps. Keep me posted on how your cookies turn out. I hope that you love them. 🙂
In all the years I have been baking cookies, these are the best I have ever baked. Thank you for sharing.
Thank you so much, Bonnie! I am so glad that you enjoyed the chocolate chip cookies. Thanks for commenting. I hope that you enjoy this recipe for years to come! 🙂
I’ve made this recipe once and I’m about to make it for the second time. They’re delicious! Fabulous recipe. The only change I make is adding one teaspoon of cinnamon which is what I do for all my cookies 🙂 this is my new go to!
That is wonderful to hear, Emily! I am so glad that you enjoyed the chocolate chip cookies. 🙂
The only chocolate chip cookies that I make now!
Thank you so much, Mark! I am so glad that you enjoy my cookie recipe. Thanks for commenting. 🙂
Omg!! This cookie is oh so good and delicious. I enjoyed baking these cookie. I shared them with co-workers and they raved about the cookies
I am so glad that the chocolate chip cookies were such a hit, Patricia! Thanks for trying my recipe. 🙂
Hi, is the cornstarch a necessary ingredient and if it is is there a substitute I could use if I don’t have it?
Hi, Jesse! Cornstarch is used to soften the harsh proteins of the flour, making a more tender baked good. You can skip it, however, the cookie won’t be as soft. I hope that helps. 🙂