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.
Lynn
Ok, everyone has the “best” chocolate chip cookie recipe, so this one caught my attention. Quick question, what type of salt do you use with these, table or sea salt? I used sea salt, but wanted to know it I am getting the taste as intended. Loved the maple syrup addition. I experimented with that in my chocolate chip cookies years ago as well and love the flavor addition.
Emily @ Sugar Spun Run
Hi Lynn! We use table salt here. 😊
Victoria
Sam, I’ve made your WCCC recipe many times. Today, I browned the butter (adding back 2 tablespoons of water). Now, the cookies are even worse! Thank you.
Emily @ Sugar Spun Run
Yum! Love that idea, Victoria 🥰
Liz
My cookies seem to come out very flat. Taste delicious. What could cause this?
Emily @ Sugar Spun Run
Hi Liz! We list a few reasons for why this could happen in the FAQ section of the post. So glad you still liked them though! ❤️
Yolanda C
Listen, I don’t read blogs ( no particular reason) but for some reason was captivated by “worst” cookie. Therefore, I fast forwarded to the ingredients and decided to make the cookies. All I can say is that these devil worshipping cookies gave me LIFE! I baked 4 batches and insisted that I put myself on a time out after consuming the secret sauced cookies. The Bible say resist the devil and he will flee. But that was the problem. I went so far as to take these cookies to my infusion appointment and the nurses now side-eye me wondering if I brought the worst sweet treat ever. Lol Thank you for sharing for this is the best Worst Chocolate chip cookie I’ve ever made.
Emily @ Sugar Spun Run
🤣 sounds like they’ve corrupted you too, Yolanda! Thanks for coming back to leave a comment–enjoy those cookies!
JoAnne
Do you bake on convection or regular bake?
Sam
Regular 🙂
Lynsi
I Love this recipe. It is my go to! I do have a question? I want to make some cookies and some dough to put in the freezer for a mom who just had a baby. Do you think this dough would freeze well? And if so what would be the directions for thaw and bake?
Sam
Hi Lynsi! Congratulations to your mom!! This dough freezes very well! I actually have some in my freezer, almost year round. I roll the dough balls, wrap them individually and store in a plastic bag. When you want to bake them you can simply pull the frozen dough balls from the freezer and bake. They will take another minute or two to be finished baking. 🙂
Keisha J.
Oh my goodness, these cookies are ruining my life!
Such wonderfully crisp edges and a beautiful soft interior, these cookies have me by the stomach!
I thought I made them wrong before baking, because the dough was pretty soft, but it ended up PERFECTLY.
Help! Send chocolate chips!
Rayna
Is it ok to use a mixer? I don’t want to mess up these perfect cookies!
Emily @ Sugar Spun Run
Hi Rayna! You can use a mixer, but the melted butter makes these really easy to do by hand 🙂
JJ
Hi!
How can I incorporate oat meal in the cookies? What needs adjustment in the ingredients? Would love your thoughts.
Thank you for sharing the recipe for everyone to enjoy 🙂
Sam
Hi JJ! I would recommend trying my oatmeal chocolate chip cookies instead of trying to alter this one. 🙂
Kathy W
These are unbelievable! I never thought I could make cookies this good! They are not greasy like other recipes. I hate when people rave about a recipe and then talk about what they changed, but these cookies were PERFECTION so perhaps my two tweeks are worth mentioning. I used one cup of dark brown sugar instead of 1 1/2 cups light brown sugar. Also, since Sam said that using pure maple syrup might make the cookies flatter, I added a wee bit more flour. I used three and one-third cups flour instead of 3 1/4 cups of flour.
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Kathy! Thanks for coming back to leave a review ❤️
Moniek Buursink
They are really the Worst cookie recipe 😜 For real, they really have great flavor, chewy, crisp. I received awesome comments. Thanks again for sharing ☺️
Erika Colee
I made a huge batch and forgot to add the maple syrup. I scooped the dough and put it in the fridge overnight. Then realized this morning that I didn’t add the syrup If I take out the scooped dough, put it back in my mixer and add the syrup today will that work? Can’t believe I did that. I did a test bake of one cookie and it was really crunchy.
Sam
O man! You’d have to let it soften enough to let it be stir-able, but then I’m not sure how the dough would hold up or how they will turn out. It could be a worthwhile experiment if you are up for it, but they will still be a good cookie without the syrup. 🙂
Jill
DELICIOUS! Happy Easter 🐰
Krystal
Hi there! Do you think I could use shortening as an exact replacement for butter? Currently completely out of butter but I have a tub of shortening 🙂
Sam
Hi Krystal! I think it could work, but you may not want to melt it and it’s definitely going to change the flavor.
Laura Burton
Only Chocolate Chip Cookies that I make now. They are the best!!
Emily
Can I make these with white chocolate?
Sam
Hi Emily! White chocolate chips will work here. 🙂
Gabriela
Hi! I have made this recipe so many times that I lost count. This time I’m making for my daughter 1 year anniversary and I want to make 2 tipes of cookie.
Can I add powdered chocolate to the cookie dough? Do you know how much should I add?
Emily @ Sugar Spun Run
Hi Gabriela! So glad you’re loving this recipe! We’d recommend you make our double chocolate chip cookies instead of altering this one 😊
Jaime
I am dying to make these cookies but I do have a question before I make my attempt (I really want to make sure they are the worst!). I keep my maple syrup in the refrigerator. Should I bring that to room temp before adding it?
Thanks!
Sam
Hi Jaime! Ideally all of your ingredients would be at room temperature, but I’d be lying if I said I haven’t used it cold before. 🙂
Jaime
Thank you so much for the response. I can’t wait to ruin my life!
Denise
These cookie were delicious but mine did not come out as thin as I would like, they did not spread out as much as the picture shows. But loved them anyway and will make them aga
Emily @ Sugar Spun Run
We’re glad you enjoyed them, Denise! Sorry to hear about the lack of spreading though..could it be that your flour was over-measured? We cover this in the FAQ section of the post, if that helps!
Denise
Thank you Emily, I will be getting that scale for the next time…. because there will be a next time! I like to add walnuts, will that affect how they spread?
Sam
Adding in walnuts won’t cause the cookies to spread. 🙂