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.
Whitney
I left out baking soda because I didn’t have any and doubled the baking powder. The cookies were super thick and soft and absolutely delicious! I also only let them chill for 15 min. And I used honey. (I was out of stuff and was in a hurry!) still, turned out awesome! I think I baked for like 17-18 min. They were just golden and super soft.
Sam
I’m so glad to hear you enjoyed, Whitney! Thank you for sharing your substitutions and the results! 🙂
Brigitte
I have made this cookie 3 separate times and each time my cookies come out flatter than a pancake. The only thing that I think I could be doing wrong is using dark brown sugar instead of light. Help, I really would like them to turn out better. I think I’m going to use the rest of this cookie dough as a pie crust foe a chocolate pie foe my grandson’s birthday. Thank you, and I’ve
tried, “with success” many of your recipes. Keep them coming. Sugar Spun Run is one of my favorite, go-to channels.
Emily @ Sugar Spun Run
We’re so sorry this keeps happening, Brigitte! The brown sugar wouldn’t be the issue. Is it possible that you added the sugars to the butter when it was still a bit too warm? Or maybe the dough needed just a touch more flour? Are you making any substitutions or using old leavening agents? Please let us know so we can help you troubleshoot!
Anita Earnest
can I use this recipe to make mini cookies I know you have a different recipe for that one but would like to try this one thanks
Emily @ Sugar Spun Run
Hi Anita! That should work fine, just make sure to shorten the bake time. Enjoy!
Rosie G
These cookies are delicious.
Mary Kay Merrifield
Omg the best ever this now my new chocolate chip cookie recipe!
They chewy and soft and just a little crunchy perfection!
Emily @ Sugar Spun Run
We’re so happy you found our recipe, Mary! Thanks for coming back to leave a review 🥰
Jessica Smith
These cookies are the worst. Too stinkin good.
Emily @ Sugar Spun Run
We totally agree, Jessica! 😉
Nina
This is now the one and only chocolate chip recipe I’ll ever use. Absolute perfection and so very easy to make.
Bobbi Ferrell
This has to be the WORST chocolate chip cookie recipe ever and we LOVED IT! I’m always trying different recipes of the same item until I’ve found THE ONE and this is it! Thank you for ending my 35+ year trial and error journey looking for my go to chocolate chip recipe!
Sam
I’m so glad everyone enjoyed them so much, Bobbi! 🙂
Betsy
Best recipe ever!!!! I have been using your recipe for over ten years.. thanks!
Des
Absolutely love these
Joni Gonzales
I made a big batch of these last weekend at my dad’s request (he’s a fabulous baker but when he wants cookies, he asks me for these). I froze a few scoops for later but now I’m not sure how to bake them. Do they need to be thawed first? I am NOT a fabulous baker so I need advice lol
Emily @ Sugar Spun Run
Hi Joni! Great question. You can bake the cookies from frozen, but they will take just a minute or two longer in the oven 😊
Joni Gonzales
Thank you! Unfortunately when I went to get them out of the freezer I found out my son had eaten them all while I was out of town :(. I don’t know if he ate them raw or baked them and I didn’t ask! Next time I will hide them in a bag of broccoli lol
Amanda Chatterjee
These cookies are amazing! Everyone loves them! It’s the only request I get before a playdate from my kid’s friends.”Please ask your mom to make cookies!”
Recipe is well-written and so easy to follow. Thanks for listing the ingredients in each step on the recipe card! Such a small step, but a huge impact to being able to cook quickly and easier when your hands are messy.
Jennifer
I agree, Amanda! Why doesn’t everyone do their recipes like this? I LOVE not having to scroll back up to the ingredient list for every single step!
Sheri
I’ve been trying to perfect my chocolate chip cookie recipe since I was a kid. I’ve tried and read everything on the topic. This is hands down, the best (or worst and she calls it) recipe, full stop. Meaning, I am no longer searching, I’ve found it. I follow the recipe exactly as it is written and it’s perfect.
V
Perfect chocolate chip cookies. My kids rate them 10/10
PattyC
I am new to your site, finding it by accident. I consider myself a chocolate chip (CC) snob; always on the lookout for the BEST recipe. I have tried more CC recipes than I can count. Never did I think to look for the “WORST” CC recipe. Great recipe name and amusing story through the description. The fact that NO MIXER is needed was a bonus. I always make half of a new recipe; BIG mistake on this one. The dough came together well and wasn’t sticky before putting it in the fridge for the ‘dreaded chilling.’ I formed it into a log on waxed paper for “slice-n-bake” instead of rolling into balls (i have hand issues). I bake the first batch on a warmed, Pampered Chef stoneware cookie sheet with a silicone liner. I topped the cookies with a few fine texture, sea salt flakes, to give them a savory/sweet taste. 11.5 to 12 minutes were good for my oven at 350*; left on pan to set before moving. It made 36 cookies. I took 30 of them to my drs office the next day. The doctor and staff (8) raved about them and said they were all gone by the time I left 45 minutes later. They asked me to bring them again to my next appointment! Thank you for this AWFUL recipe… I will definitely be make them again. I look forward to looking for other “worst” recipes on your site! Oatmeal is next on my list. Thank YOU!!
Emily @ Sugar Spun Run
We are so happy you found our recipe, Patty! Can’t wait to hear how you like the oatmeal cookies 🥰
Gao
delicious indeed. however, I stored in an airtight container and I noticed the texture was starting to get crumbly on day two, almost 48 hours later.