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.
stacey
Hi there. Want to make these cookies, but have a quick question. Is it ok to substitute butter with margarine. I think it should be, just possibly not melt the margarine. What are your thoughts on this? Thank you
Sugar Spun Run
Hi, Stacey! I have never personally used margarine for this recipe, however, others have and reported success. I hope that they turn out well for you too. Happy Baking! ๐
Lonemama
I just tried these. They came out great. Iโve never made such good chocolate chip cookies. I needed to bake them a little longer, the way to make sure is to wait until they start turning a little golden all around the bottom. Iโm lucky I just happened to have maple syrup.
Sugar Spun Run
I am so glad that you loved them! Thank you for trying my recipe. ๐
Susan Hagedorn
I am going to try this recipe this week. I can not tolerate any corn products, including corn starch.
Shall I substitute tapioca or tapioca flour, or what do you suggest? Or leave out completely?
Sugar Spun Run
Hi, Susan! You can omit the cornstarch, however, the cookies will not be as soft and chewy. No need to worry they will still taste delicious. ๐
Bruce
I love it when my Fiancรฉ makes these cookies! They taste so amazing and they are my absolute favorite!!
Sugar Spun Run
That is so sweet of them to make them for you. I am glad that you enjoy them, Bruce! ๐
Lisa
They did not spread at all. And everything was purchased recently and measured precisely
Terrible
Sam
Hi Lisa! Please see my section below the recipe on why the cookies may not have spread.
kathi savage
I was so happy that mine didn’t spread. They remind me of a tollhouse cookie my Aunt Jo used to make when I was a little girl. I could never get a choc chip cookie to stay small and round and this recipe did. I am in love.
Sugar Spun Run
Well then, I am glad it worked out! ๐
Mary
I’m looking forward to making these! I was wondering …….All I have is salted butter. If I use that, should I eliminate the salt?
Sugar Spun Run
Hi, Mary! I am so excited for you to try this recipe as well. Yes, you can use salted butter, just omit the additional salt. Happy Baking! ๐
Michael
These cookies have ruined my life! I have to keep them frozen in balls and ready to bake at all times. My kids love them and always ask for them to be made.
Sugar Spun Run
I am so glad that these cookies have become a family favorite, Michael! Thank you so much for the feedback, I am so glad that you all LOVE them! ๐
Chris Brison
I haven’t tried this yet but based on the ingredients, I gave it a 5. My question is: can I make individual cookie dough balls, freeze it, then bake 1nor 2 (or more) at a time? If so, how best to bake them from frozen?
Sugar Spun Run
Hi, Chris! Yes, you can make individual cookie balls, freeze them, and bake them when you’d like a sweet treat. Baking frozen cookie dough will just take a few minutes to bake. I hope that you LOVE the cookies! ๐
Morgan
These are definitely the BEST worst choc chip cookies ever!! I’ll never make another choc chip recipe! Why would I – when these are PERFECTION! ๐
Sugar Spun Run
I am so glad that you enjoyed them, Morgan! Thanks for trying my recipe! ๐
Kate Brown
Subscribing — haven’t made them yet so can’t comment this time
Jennifer
I want to make these but I donโt have maple syrup, and because of the current situation and I donโt want to leave the apartment, can I substitute honey?
Sam
Hi Jennifer! The cookies will have a slightly different flavor but honey will work as a substitute. I hope you enjoy!
Lacie
I loved these the first time I made them and was going to make them again but I only have dark brown sugar. Is this an acceptable substitution?
Sugar Spun Run
Hi, Lacie! Yes, that will be fine. The cookies will just have a more toffee-like taste. Still delicious. Keep me posted on how they turn out. ๐
Sharon
Thank You for an absolutely Fantastic Cookie!!! Have made 3x and shared the recipe several times! Sinfully Delicious! Is my favorite cookie Now!
Sugar Spun Run
I am so glad that you now have a new favorite cookie recipe, Sharon. I am so happy that you loved it! ๐
Carolyn
These cookies do not disappoint! Just as delicious as everyone says. One question, though โ where do you live? Asking because my cookies were just a touch flat, and I measured my flour by weight. I live on the coast of northern California where thereโs a fair amount of moisture in the air. Thinking that the extra moisture in the air here might mean that a smaller volume of flour will weigh in at 415 grams here than what a similar volume would weigh in a dry climate. My dough had a slightly wet looking sheen on its surfaces before I chilled it for 45 minutes. But cookies were nevertheless the perfect combination of delicate crispness on the outside, moist and chewy on the inside. Crazy good!
Sugar Spun Run
I am so glad that you enjoyed the cookies, Carolyn! I live in Maryland, 991โฒ of elevation. If your cookies were flat, you may need to add a tad bit more flour next time and ensure that it was measured properly. Let me know the next time that you make this if it helps. Again, Thank you so much for commenting and trying my recipe. ๐
Ellee Rutherford
Iโm a little late to the game, but I just needed to say that these cookies turned out amazing & exactly like the pictures! They were the best tasting cookies Iโve ever made and really do live up to their expectations. Definitely give these a try!
Sugar Spun Run
I am so glad that you enjoyed them, Ellee! Thank you so much for trying my recipe and for commenting. ๐
Karen
Can I make this without cornstarch
Sugar Spun Run
Hi, Karen! The cookies can still be made without cornstarch however, they will not be as soft and chewy. I hope that you enjoy them. ๐