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.
Laura
Hey Sam, I donโt have cornstarch, can I make the cookies without cornstarch?
Thanks, Laura
Sam
Hi Laura! You can make them without cornstarch. Sub in a little bit extra flour. ๐
Macarena Broomfield
Hi! Thank you so much I love the recipe. I am lactose intolerant can I substitute the butter for margarine?
Thank you!
Sam
Hi Macarena, I think margarine should work, but I honestly haven’t trie dit. Would you let me know how it turns out for you if you try it?
Mallory
Great cookies! Love the crisp edges and soft center. I am balling them up and freezing half of the dough. When I take them out, do I need to bake them longer or just put them frozen in the oven For 13 minutes?
Sam
Hi Mallory! When you take the cookies out of the freezer you can bake them from frozen, you will just want to add an extra couple of minutes to the cook time. Last time I did it from frozen they needed an extra minute. ๐
Mallory
Thank you!
Jen
Hi Sam
I donโt want to make the entire batch of cookies- can I keep the rest in the fridge? How long will they stay good?
Sam
Hi Jen! The dough should be good in the refrigerator for a week. If you want to freeze them you certainly can. I would roll out the balls of dough and wrap them individually then store them in a gallon freezer bag. ๐
Grace Anderson
This recipe is a keeper! I absolutely love these cookies! Would totally make these again. The only thing is that the dough was a bit dark. I’m wondering if the fact that I added corn syrup instead of regular maple syrup has anything to do with it. But over all these cookies were outstanding! By the way I love all your recipes they are always delicious!
Sugar Spun Run
Thank you for trying my recipe, Grace! I am so glad that you loved the cookies! As far as the color… did you use light corn syrup or dark? Did you happen to use light brown sugar, dark, or a combination? These could have caused the color to be on the darker side. ๐
Holly
Can we cut the sugar in half?
Sam
It will probably work, but the cookies won’t be as sweet. ๐
Natalie Meyerson
loved these! moved back home and my parents don’t have cornstarch, any swap recommendations?
Sam
Hi Natalie! You can just substitute flour. The cornstarch really helps with the chewiness of the cookies but they will still be tasty with the flour substitution. ๐
H-
Great cookies and a very creative way to put out your recipe. Thought it was hilarious and had to try it.
I will be making them again, sent your site to my family
Sugar Spun Run
Thank you so much, H! I am so glad that the name enticed you to try my recipe and that you enjoyed them! Thanks for commenting! ๐
Erica
My crew absolutely loved this recipe. The texture is soft, chewy perfection and the recipe is so easy. I followed it exactly except I rotated the trays halfway through baking and once I removed them from the oven at the end, I banged them on the counter to get that wrinkly top and flattening of the cookie. This will be my how-to CC cookie recipe from now on!
Sugar Spun Run
I am so glad that your family enjoyed the cookies and you now have a new go-to recipe. Thanks for commenting, Erica! Enjoy! ๐
Kristy
Hi!
These our my families favorite cookies ever. And Iโve tried so many. Can you freeze dough (in balls) then take out to bake?
Sugar Spun Run
I am happy to hear that this recipe has become a family favorite of yours, Kristy! To answer your question, yes you can freeze the cookie dough into balls and take them out to bake as needed. Enjoy! ๐
Milene
Really like these, will definitely make again. The only thing I would change is to reduce the sugar by 1/4 cup. The cookies are a bit on the sweet side, and considering the addition of maple syrup (I used real maple, which is quite sweet), I think cutting some sugar wouldn’t hurt. I used a cookie scoop, scooped the dough and put the dough balls in the freezer while the oven warmed up. I did end up cooking them for 15min (my scoop is on the large side) and they turned out beautifully. Nice and crispy on the edges and gooey on the inside!
Sugar Spun Run
I am so glad that you enjoyed them, Milene! Thank you for trying my recipe and for commenting. ๐
Penny
Sam, your recipes are the BEST! I made the brownies first and they were awesome! The best brownies my husband and I have ever had. No comparison to boxed. I will never buy a boxed brownie mix again. And your chocolate chip cookies don’t disappoint either. They were amazing! I have found that I prefer making only a few at a time keeping the dough in the refrigerator because (in my opinion) they are best when fresh rather than the next day. Fresh baked chocolate chip cookies at the end of the day are a real treat! I also tried the garlic cheese biscuits last night and my husband loved them and said I could make these everyday for him. No leftovers! Thanks Sam for your chef experience for everyday cooking. You make everything so easy. Love your cooking!
Sugar Spun Run
Thank you so much, Pam! I am so glad that you have enjoyed everything you have tried. I appreciate the feedback and your continued support. Thanks for being a fan of my work. ๐
Joanna
These are hands down the best chocolate chip cookies I have ever baked. They are devoured at family gatherings. Oh, and thank you for the tip about the flour, it made a huge difference.
Sugar Spun Run
You are welcome, Joanna! Thank you for trying my recipe. I am so glad that the muffins have been such a huge hit. Enjoy! ๐
Samantha
I though I already had a pretty good chocolate chip cookie recipe but whoa was I ever wrong!
These were amazinggg
Sugar Spun Run
I am so glad that you loved the cookies and now have a new go-to recipe, Samantha! Thank you so much for trying it and for commenting. ๐
Komal
Egg substitutes please as we dnt eat eggs
Sugar Spun Run
Unfortunately, eggs are needed in this recipe. I do have a chocolate chip snowball cookie recipe that is egg-free that you can try instead. ๐
Prabh
I used a vegan egg replacer and they came out AMAZING!
I found a recipe online that uses a mix of xanthan guM and tapioca starch
Sugar Spun Run
That is awesome! Thanks for sharing, Prabh! That is so helpful to know. ๐
Loretta
Hi, you can just add an extra bit of milk or mix up an “egg substitute” I do it all the time for cookies. Although I have not done it with this recipe YET.