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
Recommended Equipment
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
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 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.
Emily
I searched for the ideal cookie for about 4 years before finding this one. It did, indeed, ruin my life!!! When I make these, anyone who tries them asks for the recipe. In fact, anyone who just sees a picture asks for the recipe! I love these cookies so much that I use the same base for other types now—today, for instance, I added chopped graham crackers and mini marshmallows to make s’mores cookies. I’ve also added cocoa powder for chocolate cookies. It’s a formula you just can’t go wrong with. The best, of course, is still the classic chocolate chip. Kudos to you for this amazing recipe!
Sugar Spun Run
Thank you so very much, Emily! I am so glad that you have truly enjoyed this recipe of the years. I am so glad that it has become a staple of yours. Thanks for commenting! 🙂
C. Mendez
We’ve tried multiple cookie recipes this past month and this one is the BEST!
Sugar Spun Run
Thank you so much for adding my cookie recipe to your baking list, C! I am so glad that everyone loved them! 🙂
Brooke
These look amazing! Would it still work if I left out some of the sugar?
Sugar Spun Run
Hi, Brooke! I have tested this recipe to get it to what I believe to be the perfect cookie. You can cut back some of the sugar but I am not certain how they will turn out. You may need to experiment some. Keep me posted. 🙂
Victoria
I’ve just come across your recipe on a facebook page highly recommending your cookie recipe. I’m in the UK and maple syrup isnt as easy to get here, can it be substituted with anything else or can I use golden syrup ? Cant wait to try these 🙂
Sugar Spun Run
I am so glad that you came across my recipe, Victoria! I am excited for you to try it! If you do not have access to maple syrup or pancake syrup, others have used honey. I am not familiar with golden syrup but from what I have read online, I think that it SHOULD work fine as a substitute. Keep me posted on how your cookies turn out! Happy Baking! 🙂
Christina
The best cookies ever!! Thank you so much for this recipe.
Sugar Spun Run
I am so happy to hear that you loved them, Christina! Thank you for trying my recipe and for commenting. 🙂
Sarah
I just want to say, I’ve tried time and time again to make chocolate cookies from scratch and they don’t ever turn out right…. that is until now!!! These cookies are amazing, i followed the recipe just like you have in your video and they turned our delicious!! Thank you so much! <3
Sugar Spun Run
I am so glad that you finally landed on the perfect cookie recipe that you enjoyed, Sarah! Thank you so much for trying it and for commenting. 🙂
Alice Doyle
They were ok. Not the best I’ve ever had but not bad.
Sugar Spun Run
Thanks for trying my recipe, Alice! I am sorry that they were just OK. I appreciate the feedback.
Baker Gurl
LOVE!! My family and i agree that these are GOOOOOOOODD! U DO U GURL!
[PLEASE RESPOND] ;] :]
Sam
I’m so happy you enjoyed! Thank you for commenting!
Janet
I Would just like to start off by saying , I don’t usually take time to write reviews but OH MY GOD.
I have tried hundreds of times to make cookies and they ALWAYS came out TERRIBLE. My dough was too runny , they would come out cakey. Thanks to your recipe and your taking the time to go over every tiny detail I have FINALLY made DELICIOUS cookies. Thank you soooo much! My family LOVED THEM!I cant wait to make more of your recipes!
Sam
Aww thank you so much for taking the time to write, Janet! I am so glad everyone enjoyed the cookies so much. I hope you love everything you try. 🙂
Shay
If I don’t have cornstarch at home is there anything else I could use to substitute for that? Would it be a big difference if I left it out?
Sam
Hi Shay! The cornstarch helps with the chewiness of the cookies. You can add just a touch more flour. 🙂
Sara
You can also use vanilla pudding mix I did and it was just as good
Richard
About to make these! Super stoked. The butter- 1 cup before its melted (2 sticks) or 1 cup melted?
Sam
Hi Richard! You will want to melt 2 sticks, although it should still be a cup of butter after it’s melted. 🙂
Navea
So R u saying don’t make the cookies 🍪? I mean they look good but I like crunchy cookies how long would I bake them to be crunchy?
Sugar Spun Run
Hi, Navea! If you like a crunchy cookie I would suggest omitting the 2 teaspoons of cornstarch and then bake the cookies to your desired crisp. I hope you achieve what you are looking for. 🙂
Deniese
This is my dilemma! I really like how these cookies taste. They are very delicious hands down but they are very soft and chewy and I like crispy cookies
mary
is it okay if i use pieces that were cut from chocolate as chocolate chips? also if I use raw honey in place of the maple syrup, what difference will it make?
Sugar Spun Run
Hi, Mary! Cut pieces of chocolate will be fine. Others have also substituted the maple syrup with honey and had success. I hope that you do too! Keep me posted on how they turn out. 🙂
C. Strakbein
Delicious! We use half the chocolate chips
Sugar Spun Run
I am so glad that you enjoyed the cookies! Thanks for trying my recipe and for commenting. 🙂
Jaime
Seriously, these cookies are the worst! I can’t eat less than 6 a day after I make them, my husband eats around 12, and our son swears we need to lock them up to maintain control. I will never make another recipe, this one’s a life changer.
Sugar Spun Run
Thank you so much, Jamie! I am so happy that you have enjoyed the cookies! They never last more than a day at my house too! 🙂