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.
Nan
I just wanted to complement you on this fab recipe. Being a low carb, no sugar eater – I took your recipe for a spin. It turned out so wonderful! KAF has a keto friendly wheat based flour out that I wanted to try and your recipe has been calling me for quite awhile. I did make adjustments using sf sweetners – swerve granular, Lakanto brown sugar and maple syrup and Lilly’s chocolate chips. The KAF keto flour acts a bit differently so I added an extra egg for structure. This recipe was absolutely delicious!!! Thank you so much for sharing this with us.
ni
Hi,
Would this work if I made it with only white chocolate chips as a white choco cookie instead?
Emily @ Sugar Spun Run
Hi Ni! You could, or you could make our white chocolate chip cookies 😊
Ella
These are just so stupid good. I’ve made them twice with regular flour for my friends and family, and just did them gluten free for myself. They are unreal!
Gluten free adjustments that worked for me:
1. 1-1 flour swap with Bob’s Red Mill All-Purpose GF flour.
2. Chill for at least an hour (I did 1.5, but I’m in Arizona and it’s August!)
3. Bake 12 minutes
Emily @ Sugar Spun Run
Thanks for letting us know how the gluten free version worked for you, Ella! ❤️
Cassidy
I’m going to make these cookies tonight because honestly those are the best looking cookies I’ve seen in my life and the recipe itself sounds absolutely to-die-for. Will update this with a rating later on tonight 🙂
Emily @ Sugar Spun Run
We hope you loved them, Cassidy! ❤️
Jessica
You’re right, these ARE the worst!! Simply because I can’t stop eating them! My new go to. Thank you!!
Emily @ Sugar Spun Run
We’re so glad you agree, Jessica! Enjoy 😉
Lisa
Can’t wait to try this recipe. I am wondering if I can use a smaller cookie scoop, say 1 Tbl? If so, how far to space them on the baking sheet and how long should I bake then? Thank you.
Sam
Hi Lisa! You could make them smaller. I probably wouldn’t put more on the tray though. I’m not sure how long they would take. I would just keep an eye on them. 🙂
Lisa
Thank you for your speedy response 😊. One more question, please. I see that someone in a previous comment asked if they could sub browned butter in this recipe. I would love to use browned butter but am wondering if the evaporation of the water in the butter that occurs during the browning process would affect the cookies? We have family coming in for a week-long visit and I plan to bake these wonderful cookies. Thanks again.
Sam
Brown butter should work here. There’s just already a lot of flavor in these cookies so I didn’t use brown butter here. Many others have done this with success. 🙂
Cecile
I made these cookies to take to my son’s new home. Everyone raved about them and my granddaughter asked me for the recipe. By the way, using melted butter makes it so much easier to stir for this old gal with arthritic wrists and thumbs! LOL
Junell Buzzurro
Love these! I’ve made them so many times and no one ever guesses the secret ingredient!
Jen
I just made a batch. And the butterscotch-esque batter was to die for. After patiently baking and cooling them, I dived right in. I was surprised the butterscotch flavor seemed to be non existent, tasting more like a regular chocolate chip cookie. I tried a couple different batches ranging between 11-14 minutes. Any suggestions on how to keep those rich flavors intact?
Sam
Hi Jen! My first guess would be that possibly the cookies were over-baked, could that have been the case?
Lauren Benningfield
These are absurdly delicious. I’ve never made or ate a better chocolate chip cookie. I’ve made it so much I have the recipe memorized.
Anna
Can I use molasses instead of maple syrup, or would that not be a good idea?
Sam
Hi Anna! Molasses could work, but it will fundamentally change the flavor of your cookie. If you are a fan of a molasses flavor then it’s not going to be an issue. 🙂
Claire
I don’t have any unsalted butter.. can i use salted butter?
Sam
Hi Claire! You can use salted butter, just be sure to reduce your salt by 1/2 teaspoon so they aren’t too salty. 🙂
Amie McKee
Literally the best cookies ever!! Thank you for sharing the recipe, it is my go to cookie now and I’m a hero to my kids!! Lol!!!
Christina
I am allergic to maple I see you put substitutions. I was just curious does the maple have a very strong taste in the cookie thank you
Sam
Hi Christina! There is not a strong maple flavor here, which is why the substitutions work well.
Ellie
Can these be made with brown butter?
Sam
Sure thing! 🙂
Sarah Allen
Could I make a chocolate chip sheet cake using this recipe? The cookies are so good !
Emily @ Sugar Spun Run
Hi Sarah! We’d recommend our chocolate chip cookie bars or chocolate chip sheet cake instead 😊
Carli
Love these cookies! How long will the dough last on the fridge?
Emily @ Sugar Spun Run
We’re so happy to hear that, Carli! It will last for about 5 days in the fridge 😊
Dee
Hi,
I have tried the recepie 2xs now and both times they came out flat. The first time I did it with the melted butter and let it cool per the instructions. 2nd time I tried with just room temperature butter but it still came out flat. The flavor was delicious though so I really want to get this right. Do you think I should try your big chocolate chip cookie recipe and add the maple syrup to keep the flavor?
Sam
Hi Dee! They may just need a touch more flour added in. Are you weighing your flour?
Kelli
These are the cookies I have been looking for all my life! I was sceptical as some online recipes seem to be just copy and paste with no real human behind them. But I really enjoyed the recipes I have tried from your site, so I tried them without altering it. They are everything- chewy, crispy and perfect! The only thing I did change was use a mixture of dark and milk chocolate bars chopped instead of chips and sprinkled with sea salt flakes when they came out of the oven
I have never posted a review of a recipe but these were outstanding cookies and I had to say thank you!
Sam
Thank you so much, Kelli! I put a lot of research and testing into my recipes to make sure they are good so I love to hear that they are appreciated. 🙂
Mariam
Amazing recipe thank you so much! I wanted to ask if I could use 1 cup unsalted browned butter instead?
Sam
That should work just fine. 🙂