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.
Video
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.
stacey says
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 says
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! 🙂
Lonemama says
I just tried these. They came out great. I’ve 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. I’m lucky I just happened to have maple syrup.
Sugar Spun Run says
I am so glad that you loved them! Thank you for trying my recipe. 🙂
Susan Hagedorn says
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 says
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. 🙂
Bruce says
I love it when my Fiancé makes these cookies! They taste so amazing and they are my absolute favorite!!
Sugar Spun Run says
That is so sweet of them to make them for you. I am glad that you enjoy them, Bruce! 🙂
Lisa says
They did not spread at all. And everything was purchased recently and measured precisely
Terrible
Sam says
Hi Lisa! Please see my section below the recipe on why the cookies may not have spread.
kathi savage says
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 says
Well then, I am glad it worked out! 🙂
Mary says
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 says
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! 🙂
Michael says
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 says
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! 🙂
Chris Brison says
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 says
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! 🙂
Morgan says
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! 🙂
Sugar Spun Run says
I am so glad that you enjoyed them, Morgan! Thanks for trying my recipe! 🙂
Kate Brown says
Subscribing — haven’t made them yet so can’t comment this time
Jennifer says
I want to make these but I don’t have maple syrup, and because of the current situation and I don’t want to leave the apartment, can I substitute honey?
Sam says
Hi Jennifer! The cookies will have a slightly different flavor but honey will work as a substitute. I hope you enjoy!
Lacie says
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 says
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. 🙂
Sharon says
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 says
I am so glad that you now have a new favorite cookie recipe, Sharon. I am so happy that you loved it! 🙂
Carolyn says
These cookies do not disappoint! Just as delicious as everyone says. One question, though — 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 there’s 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 says
I am so glad that you enjoyed the cookies, Carolyn! I live in Maryland, 991′ 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. 🙂
Ellee Rutherford says
I’m 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 I’ve ever made and really do live up to their expectations. Definitely give these a try!
Sugar Spun Run says
I am so glad that you enjoyed them, Ellee! Thank you so much for trying my recipe and for commenting. 🙂
Karen says
Can I make this without cornstarch
Sugar Spun Run says
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. 🙂