Go no further, these chocolate chip cookies will ruin your life.
You have been warned.
I can only assume 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 “best ever chocolate chip cookies”, and dog-eared cookbooks of “award-winning” and family favorite recipes, you have somehow found yourself here, face-to-cookie with the “worst” chocolate chip cookies.
I know what you’re probably thinking: It’s just a cookie, right? I mean, they look innocent enough, golden with melty chocolate chips, crinkled edges and melt-in-your-mouth interiors… but one bite and you’re 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.
How obnoxiously cliché, and, even more obnoxiously, intriguing.
I won’t drag it out, the secret ingredient is maple syrup. Sure, pure maple syrup (priced per ounce nearly the same as gold) would be just wonderful. But, if you have a sticky bottle of Aunt Jemima in your cabinet (as I did), that will work just fine, too.
What kind of self-respecting cookie doesn’t demand purity and quality? Only the worst kind.
I credit this “secret ingredient” for being the greatest offender in this recipe. It gives the cookies a subtle, caramelized flavor, as well as long-lasting chewiness and softness (these cookies stay soft for days, the cornstarch also helps with that significantly), and the flavor is to die for.
And while anyone who takes a bite will be able to detect the extra richness of flavor, no one who I shared these cookies with was able to identify any sort of secret ingredient. Just “really, really, good cookies”.
OK, so what’s so bad about really really good cookies?
A Recipe For Ruining Your Life
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 of the past and struggle to hold back scornful laughs at anyone who comments on a “delicious cookie”. Nobody likes a cookie snob, but you will become one.
Here comes that girl again, the one who’s too good for Chips Ahoy.
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 cookies readily available for consumption.
Perhaps worst of all is that these chocolate chip cookies can be made so easily. There’s no KitchenAid or any sort of electric hand mixer required to make these cookies. 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 dough from the refrigerator.
If you’ve made it this far, I fear it might already be too late for you.
It’s too late for me, unfortunately, 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 fridge 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 cookies and the family favorites. Those cookies are safe, they are your friends, made to be consumed by you.
These cookies will consume you, instead.
Good luck.
More Cookie Recipes You May Enjoy!
The WORST EVER Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and then cooled for at least 5 minutes¹ (226g)
- 1 1/2 cups light brown sugar packed (300g)
- 1/2 cup granulated sugar (100g)
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup² (60ml)
- 3 1/4 cups all purpose flour (415g)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups 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.
- Add eggs, one at a time, stirring until combined.
- Stir in vanilla extract and maple syrup.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add flour mixture to wet ingredients, stirring until completely combined.
- Stir in 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 2-2 1/2 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 hot 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
Why Did My Cookies Spread Too Much?
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.
- Your oven temperature is incorrect. Make sure the oven is fully preheated and at the correct temperature before baking your cookies. Many ovens do not report their temperatures correctly and run hotter or colder than they indicate. I purchased two inexpensive oven thermometers that I keep in my oven to make sure the temperature is right.
Why Did My Cookies Not Spread In the Oven?
Did your cookies not spread at all? Did they stay in balls even after baking? This might be the reason:- Flour was over-measured. It's so easy to over-measure flour, especially when using cups rather than weight measurements. 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).
- Your oven temperature could be incorrect. See above note, just as it can cause your cookies to spread too much, it can cause them to not spread enough!
Nutrition
Treat yourself to a FREE E-BOOK!
I originally published this recipe 3/21/16. I am re-sharing it today with a new photo and a new video and some additional notes that I’m hoping will be helpful. While I’d like to update all of my photos, they’ve become so well-known that I have chosen not to replace all of them at this time.
Mary coelho says
It ride it and will keep using it my family loves these cookies thank you for sharing
Sugar Spun Run says
I am so glad that the chocolate chip cookies have been a hit, Mary! Thank you for commenting. 🙂
Ordinary Average Guy says
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.
Lene says
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.
Sugar Spun Run says
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. 🙂
Fran Fetters says
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
Sugar Spun Run says
I am so glad that you and your husband loved the chocolate chip cookies, Fran! Thank you for commenting. 🙂
Beverly Nunn says
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!!!!!!!!
Sugar Spun Run says
I am so glad that you enjoyed the chocolate chip cookies, Beverly! Thanks for commenting. I am so happy they were the “BOMB!” 🙂
Lea says
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!!!
Sugar Spun Run says
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! 🙂
Ann says
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.
Sam says
Thank you for the feedback, Ann! And thank you for trying my recipe!
Lorraine Yniguez says
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.
Bella says
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.
Sugar Spun Run says
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! 🙂
Sarah says
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.
Sam says
Yup that’ll be fine!
Sean Ried says
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?
Sugar Spun Run says
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. 🙂
Bonnie says
In all the years I have been baking cookies, these are the best I have ever baked. Thank you for sharing.
Sugar Spun Run says
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! 🙂
Emily says
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!
Sugar Spun Run says
That is wonderful to hear, Emily! I am so glad that you enjoyed the chocolate chip cookies. 🙂
Mark says
The only chocolate chip cookies that I make now!
Sugar Spun Run says
Thank you so much, Mark! I am so glad that you enjoy my cookie recipe. Thanks for commenting. 🙂
Patricia says
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
Sugar Spun Run says
I am so glad that the chocolate chip cookies were such a hit, Patricia! Thanks for trying my recipe. 🙂
Jesse Brinkman says
Hi, is the cornstarch a necessary ingredient and if it is is there a substitute I could use if I don’t have it?
Sugar Spun Run says
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. 🙂