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.
Kim Baird says
These are definitely the worst chocolate chip cookies ever. They vanished within a day! Hahaha! Sooo good 🙂
Sugar Spun Run says
Yep… all that work and they are GONE just like that. TERRIBLE! I am so happy to hear that everyone loved them, Kim! Thanks for trying my recipe. 🙂
Annie Barnhill says
I’ve now made these twice. The first time they tasted okay but became HUGE like biscuits and a little dry. The second time tonight I made sure to weigh all ingredients, follow all tips and recipe exactly and while they taste great, the texture is like a fluffy biscuit and they are once again HUGE and FLUFFY. Ah! Maybe you can tell me where I’m going wrong? 🙂
Sam says
Hi Annie! You aren’t using self-rising flour by chance, are you?
Nancy Shirley says
awesome recipes… best cookies i ever made!!
Sugar Spun Run says
Thank you so much, Nancy! I am so glad that you enjoyed the cookies! 🙂
Mary Frances says
I just made the dough and put it in the fridge. Can I make these cookies tomorrow or would that be too much fridge time?
Thanks so much!
Mary
Sugar Spun Run says
Hi, Mary! Yes, you can make the cookies tomorrow. The dough may need to sit at room temperature for 10-15 mins so it can soften, making it more manageable to work with. 🙂
Jennifer Carmack says
These really are the worst! Today will be the 2nd time in three days we’ve made them. I can’t seem to bake enough to satisfy everyone 🙂 I sent some home with my boyfriend and as soon as he got home he wanted me to send him the recipe…and he is usually not a sweets person at all. I’m actually making him another batch tonight for his birthday. This is one of the recipes that my daughters (9 and 3 years old) have baked for their new cooking videos that they started since we’re stuck in the house with nowhere to go, although we leave the chocolate chips out of half the dough for my weird, non-chocolate-eating older child. Thanks for this recipe which has become a new family favorite!
Sugar Spun Run says
I am so happy to hear that this recipe has become a family favorite, Jennifer! Thank you for trying my recipe. I hope that your children’s cookie show goes over well (I love it!). 🙂
Liz says
I have a question before I make these, although I know I will love them. My husband on the other hand, doesn’t like soft cookies (I think he’s from another planet!!) If I bake them longer will they crisp up some or should I leave out the corn starch, which I could for his and put it in for mine. Just wondering if there’s a solution for crispy cookies. We’ve had this argument for years, can’t figure out how somebody could not like soft, chewy, chocolate chip cookies :).
Sugar Spun Run says
Hi, Liz! There are crispy cookie lovers out there… I too don’t understand. lol. Yes, you will want to omit the cornstarch and bake them a little longer. I would try baking a few without chilling the dough as well, this will cause them to spread more. Keep me posted on how it works out. 🙂
Liz says
I made them without the baking soda and they were perfect for my husband. They were crispy on the edges and just a little chewy in the middle, but he said they were perfect. I made a couple of batches without chilling them and then left to take a walk so put the dough in the fridge while we were gone and finished them later and they were still just as delicious. I still want to make them with the baking soda and enjoy the full benefit of soft, chewy cookies, my favorite!! Thanks for your advice to make them a little crispy and the maple syrup gives them such a sweet, rich flavor. Have a Blessed Easter!!
Sam says
I’m so happy to hear they were such a hit 🙂 Thank you for letting me know how they turned out, and Happy Easter to you, too!
Barbara May says
These definately are the WORST chocolate cookies I’ve ever made and I’ve been making them a long time. I followed the recipe precisely, chilled the dough, and they turned out flat and the taste is not amazing. total waste of time and ingredients.
Sugar Spun Run says
This is a favorite of many so I am sad to hear that you experienced an issue, Barabara. If your cookies were flat two things come to mind… 1) flour was mismeasured (too little) or 2) baking soda was old or expired. Mismeasuring flour is one of the most common mistakes in baking so I have created a guide that can be used as a reference for next time. As far as baking soda if it was not properly stored, expired or old it will not produce as much leavening action resulting in flat cookies. Again, I am sorry that you had an issue. I do hope that you give this recipe another try. 🙂
Ebru says
I made these cookies last night and they were delicious!!! My whole family loved them!!
The instructions were so thorough and I strongly suggest to others making this recipe that you must refrigerate the dough! It make shaping the cookies to be taller so much easier. I also substituted the eggs with Bob’s egg replacer as my niece has an allergy and the recipe held up great with it. I also baked them for 11 minutes instead because of this and they turned out so good!
I will definitely be making these again!
Sugar Spun Run says
Thank you so much for trying my recipe, Ebru! I am glad that you enjoyed them and happy to know that they turned out well even with an egg replacer. Thanks for sharing. This will be so helpful for others. 🙂
Linda says
Can I use caramel syrup instead of maple syrup?
Sugar Spun Run says
Hi, Linda! I am not certain how the caramel syrup will do, as I have never tested it. Others have used honey as a substitute and reported success. If you try the caramel I’d love to know how it turns out. 🙂
Joyce Zhu says
Tried these today and the flavor was great! Parents even liked them and they’re not exactly huge dessert fans. I was wondering about your reasoning behind using both baking soda and baking powder? Thanks for this recipe 🙂
Sugar Spun Run says
I am so glad that your family enjoyed the cookies, Joyce! The reason for both is because sometimes you need more leavening than you have acid available in the recipe. It’s all about balance. Another reason to use both baking powder and baking soda is that they affect both browning and flavor. Thanks for trying my recipe. 🙂
Jill Hunt says
We have been making these for a few years, your recipe! They are the worst (BEST!)! Between my kids and I eating all of the dough, or polishing off the cookies the same day, I rarely have any left. But, if I do, how to do you recommend storing them? They don’t seem to be quite as amazing the following days. 🙂
Sugar Spun Run says
I am so glad that your family has loved the cookies, Jill. If there any remaining (lol), I recommend storing them in an airtight container. They will stay fresh for up to one week. 🙂
Lisa Musotto says
My boys love these cookies. Thanks
Sugar Spun Run says
I am so glad that your boys love them, Lisa! Thank you for trying my recipe and for commenting. 🙂
Sandy Long says
Made these during these difficult days and they are not only delicious, I mean awful, they are easy to make and quite a pretty cookie.
Sugar Spun Run says
Thank you for trying my recipe, Sandy! I am so glad that you enjoyed the cookies. 🙂
Samrah says
Hi,
Can I use pancake sauce (American garden) instead of maple syrup?
Sam says
Absolutely! That’s actually my preference with this recipe. Enjoy! 🙂
Mike White says
Wow!these ARE the worst cookies I ever made,MAPLE SUUGAR??whats wrong with you?Im never ever gonna make these things again next week and the week after and next month n all year ok?…..😍🥰😋
Sugar Spun Run says
Like I said… they are the worst in the fact that I know you too will be making them over and over again… 😉