These chocolate chip cookies are deliciously imperfect, with a golden, crisp edge and a soft, chewy center that melts in your mouth. Packed with rich, buttery flavor and gooey chocolate chunks, they’re the kind of treat that feels like a warm hug. Ready in just under an hour, including a quick chill for the dough, they’re perfect for satisfying a sweet craving without a fuss.
Each bite delivers a perfect balance of sweet and salty, with a hint of vanilla that enhances the decadent chocolate. The texture is irresistible—crispy on the outside, tender on the inside, and loaded with melty chocolate pockets. Whether you’re baking for a crowd or just treating yourself, these cookies are sure to become a favorite go-to recipe.
Ingredients for The WORST Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter, melted and cooled (not warm to the touch)
- 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 syrup (optional, but adds moisture)
- 3 ¼ cups (415 g) all-purpose flour
- 2 teaspoons cornstarch (for chewiness)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340 g) chocolate chips (mix of regular and mini semisweet chips recommended)
Step-by-Step Instructions
- In a large bowl, stir together the melted butter, light brown sugar, and granulated sugar until well combined.
- Add the eggs, one at a time, stirring until fully incorporated.
- Mix in the vanilla extract and maple syrup.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until completely combined.
- Fold in the chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and chill the dough for at least 30 minutes (yes, chilling is required—sorry!).
- While the dough chills, preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper (or bake directly on ungreased sheets).
- Scoop about 2 Tablespoons of dough per cookie, roll into balls, and shape them slightly taller than wide. Place them at least 2 inches apart on the prepared sheets.
- Bake for 13 minutes. The cookies will look slightly underdone, but the edges should be just starting to turn golden brown.
- Let the cookies cool completely on the cookie sheet. For extra flair, press a few additional chocolate chips onto the warm cookies.
- Keep unbaked dough in the fridge between batches, and avoid placing dough on a hot cookie sheet.
Why This Recipe is “The Worst” (and How to Fix It)
Let’s address the elephant in the room: this recipe claims to be “the worst” because of the chilling step. But here’s the secret—chilling the dough actually helps prevent cookies from spreading too much and enhances flavor. If you’re short on time, skip the chilling, but expect flatter cookies. For best results, embrace the chill—it’s worth it!
Cookie Customization: Make It Your Own
While this recipe uses a mix of regular and mini chocolate chips, feel free to get creative. Swap in dark chocolate chips, white chocolate, or even peanut butter chips. Add a handful of chopped nuts, shredded coconut, or a sprinkle of sea salt on top before baking for a gourmet twist.
Storage Tips: Keep Your Cookies Fresh
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from the freezer, adding 1-2 minutes to the cooking time. Fresh cookies anytime!
Time-Saving Hacks for Busy Bakers
Short on time? Skip rolling the dough into balls and drop spoonfuls directly onto the baking sheet. You can also bake the entire batch at once by using multiple cookie sheets—just rotate them halfway through baking for even cooking.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to ½ teaspoon.
Why are my cookies flat?
Overmixing the dough or skipping the chilling step can cause this.
Can I use honey instead of maple syrup?
Absolutely, though the flavor will be slightly different. Happy baking!
The WORST Chocolate Chip Cookie Recipe
Ingredients
- 1 cup unsalted butter melted and then cooled until no longer warm to the touch (see note)
- 1 ½ cups light brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- 3 ¼ cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips I used half regular semisweet chips and half mini semisweet chips
Instructions
- In a large bowl, stir together melted butter and sugars.
- Add eggs, one at a time, stirring until combined.
- Stir in vanilla extract and maple syrup.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add flour mixture to wet ingredients, stirring until completely combined.
- Stir in 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.