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 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.
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.
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and 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 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 ¼ 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 ½ Tablespoon cookie scoop
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 ¼ 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
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 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.
Rosanna T Oxhorn
The flavor and texture of these cookies are phenomenal. I’ve been making cookies for many years and these are by far the best I have ever made. All the hard work and testing by Sam has made us home bakers successful. Thank you Sam.
Christina
Could you provide some insight as to whether or not I could freeze the dough prior to baking. I’ve made the recipe more than any other cookie recipe in my household (sorry grandma!). I try and freezer cook as many items as possible because I’ve spoiled my family into thinking they can just eat any meal at any time. My husband has requested that I figure out how to freeze the dough because cookies seem to taste better when the entire house smells like fresh baked cookies. I’ve attempted to get it just perfect with your recipe but I seem to just consume all the test cookies resulting in me living in pajamas rather than the much too tight wardrobe I have…..apparently testing isn’t low in calories. Who knew?
I’d like to keep them roughly the same size, flash freeze and seal with the food saver. Do you think it would be best to thaw the dough in the fridge overnight (who has time for that?). Adjust cooking temperature, time or rack in the oven? Any help with this is greatly appreciated by my closet and the savings I’ll have by not needing to go shopping for larger sizes.
Sam
Hi Chiristina! You could certainly freeze this dough. I actually do it frequently. I typically scoop the dough, wrap each dough ball individually and then store in a freezer bag. I bake them from frozen. They will take a minute or two longer in the oven when baked from frozen. 🙂
Rye
im at a loss for words right now
Diane
These cookies are so delicious – new fav! They did spread too much, but I find that I consistently need to add more flour to cookie recipes so I’m thinking I must have more liquid from the eggs in my cookie dough – I don’t know what else it could be. According to America’s Test Kitchen, a large egg weighs 1.73 ounces – my large eggs are 2.2-2.3 oz. Joy of Baking says a large egg is 57 grams; my large eggs range from 62-65 grams. We must have some healthy, overachiever chickens here in Minnesota! So if you could include egg weight in your recipes, that would help people get accurate, consistent results. Thanks a lot!
Sam
I’m so glad you’ve enjoyed the cookies, Diane! When testing recipes, I typically use 55g as the standard. We have our own chickens and sometimes they make REALLY big eggs so we have to check regularly. 🙂
Amber
Humidity is often a big factor. Depending on how your flour has been stored…even before you buy it can change the end results.
Danielle M Varela
I haven’t even tried this recipe yet, but you had me laughing out loud. My husband wanted to know what was so funny and didn’t believe me when I told him ‘a recipe’
Kristen
This has been my go-to recipe for years now. I add toffee and mini chocolate chips to mine and make toffee chocolate chip cookies. I also don’t melt the butter, I use it at room temp. My cookies come out perfectly chewy every time.
Shruti
these cookies are the WORST. like, seriously, SO BAD. They stay soft, even after they’ve cooled and freeze really well, too. It’s terrible.
Tim
I have made these cookies no less than 50 times. I typically split the recipe in half. Here’s what I learned.
The best way this recipe comes out for me is to leave the dough on the counter at room temperature for an hour after mixing, prior to chilling.
Use 100% maple syrup for cookies that will stay fresh for longer. The cheap syrup will dry out the cookies faster.
I have used all kinds of different chips & flavored baking pieces to make these. Mixing the minis & regular chips is great, but I love how these taste with the big dark chocolate chips.
Lastly, choose high quality butter over high quality chocolate chips. It matters the most in this recipe.
Thank you Sam for this recipe. My friends & family have eaten dozens of these, but our doctor & dentist agree with you. These are the worst. Anyways. I gotta go make some more.
Linda Lacroix
Thank you for the recipe, these cookies are fantastic.
Tim
Just made these with my 11 year old daughter. They are the absolute “worst” chocolate chip cookies. And when I say “worst” I mean literally the best cookies we’ve ever made.
Rosalinda Garza
Can these cookie be be bake the next day? Made the dough but not able to make the cookies till tomorrow.
Sam
Sure thing! Wrap the dough tightly and store in the refrigerator. It may need to sit out for a few minutes to make the dough scoop-able the next day. 🙂
Manga
Hi Sam,
Can I half this recipe and do a smaller batch?
Sam
Sure thing! 🙂
Kelsie
They weren’t the ‘worst’ cookies but they aren’t my fave either.
Flavour was nice, (a tad too sickly sweet though).Mine turned out very flat – more like a subway style cookie, which I must confess I don’t love in a cookie.
Perhaps a tad more flour in the dough or minimising some of the sugar would make a thicker/sturdier cookie that’s also a bit less sickly sweet.
Thanks anyway
linda
hello for myself quite a few recipes I use are too sweet for me so if it say 1 c. I use 3/4 and the recipe turns out nice.. Also I do not use salt because of restrictions, I know butter has salt and most say to use unsalted and add salt…I use salted butter. And sometimes if a recipe turns flat they say refreg. 10 min. before baking. Each oven is diff. I am so enjoying going through Sam’s recipes. Have not tried any. But I want to try muffins for Friday…
Melissa
I have found my new favorite recipe! Delicious! Seriously making this my all time go to recipe.
Sam
I’m so happy to hear this, Melissa! Thank you so much for trying my recipe, I really appreciate it!
Rou
This recipe was good, and the instructions were easy to follow. However, I found the dough a little tough and ended up adding more oil (or butter). I chilled the cookie dough for about 30 minutes, and the dough was way too hard to scoop, a couple cookies in and I broke my ice cream scooper. These cookies also did not spread at all in the oven, but overall the flavor was lovely. No one else seemed to have these issues, so I believe I did something wrong on my end.
Emily @ Sugar Spun Run
Hi Rou! How did you measure your flour? It definitely sounds like you had a bit too much in your dough 😕
mg
I have a “best” favorite chocolate chip cookies recipe, so I decided to do a little bake and taste test at the same time using this one. I made both batches and let sit in fridge overnight. Both cookie batches taste delicious. The ” worst” ones, however, are the winner because of the aesthetic, even cook time, maple nuance, and consistency. My “best” recipe is great for a toffee like golden cookie but it spreads, so larger cookies are a little flat. I’m VERY impressed by this “worst version” and will be using it for gifting because the final presentation and taste combo is the best I’ve ever had in a homemade cookie period. I did use plain flour, cheap vanilla and butter, yet very high quality chocolate and nuts. I used 100% real maple syrup AND the thick pancake syrup with bottle shaped in a woman’s figure to even out the texture. I couldn’t have bought these better anywhere. Thank you so very much. I only bake with “best” recipes and your “worst” made it all the way to the top. My “best” is now second, unbelievably! To be sure, both versions were tested by others separately and they all chose yours as well. I’m amazed.
Laura
Cookies are amazing !