The WORST Chocolate Chip Cookie Recipe

Introduction

These chocolate chip cookies have a unique twist that might surprise you. Although called “The WORST Chocolate Chip Cookie Recipe,” they deliver a rich, chewy texture with a hint of maple syrup for extra depth. Give them a try and see why sometimes “worst” can mean wonderfully unexpected.

Ingredients

• 1 cup unsalted butter (melted and then cooled until no longer warm to the touch)
• 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 ⅓ cups all purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips (half regular semisweet chips and half mini semisweet chips)

Instructions

1. Step 1: In a large bowl, stir together the melted butter and both sugars until combined.
2. Step 2: Add the eggs one at a time, stirring well after each addition.
3. Step 3: Stir in the vanilla extract and maple syrup until fully blended.
4. Step 4: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until completely combined.
6. Step 6: Fold in the chocolate chips evenly throughout the dough.
7. Step 7: Cover the bowl with plastic wrap and chill the dough for at least 30 minutes, or up to 3 days. If chilled longer, allow dough to sit at room temperature briefly before scooping.
8. Step 8: Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper or use ungreased cookie sheets.
9. Step 9: Scoop about 2 tablespoons of dough, rolling into balls slightly taller than wide, and place them at least 2 inches apart on the cookie sheets.
10. Step 10: Bake for about 13 minutes. Cookies may look slightly underdone but edges should just start to turn golden.
11. Step 11: Let the cookies cool completely on the baking sheet. Optionally, press a few chocolate chips onto the tops while still warm.
12. Step 12: Keep any remaining dough refrigerated between batches, and do not place dough directly on a hot cookie sheet.

Tips & Variations

• For a richer flavor, substitute half the butter with browned butter before melting and cooling.
• If you prefer a nutty crunch, add ½ cup chopped walnuts or pecans to the dough.
• Use all mini chocolate chips for a different texture and more even melting.
• Allowing the dough to chill longer intensifies flavor and helps control spread during baking.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days for optimal freshness. Dough can be refrigerated for up to 3 days or frozen for up to 3 months; thaw in the refrigerator before baking. To reheat cookies, warm in a preheated 300°F oven for 5–7 minutes to restore softness and aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is maple syrup used in this cookie recipe?

Maple syrup adds natural sweetness and moisture, contributing to a chewier texture and a subtle depth of flavor that complements the chocolate chips.

Can I skip chilling the dough?

While you can skip chilling, allowing the dough to rest improves flavor and texture. Chilled dough is firmer, making it easier to scoop and prevents excessive spreading during baking.

The WORST Chocolate Chip Cookie Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

This recipe for chocolate chip cookies offers a rich and chewy texture with a hint of maple syrup for added depth. Despite its playful name, it delivers soft-centered cookies with golden edges, perfect for those who enjoy a classic treat with a slight twist. The dough requires chilling to enhance flavor and texture, resulting in delicious cookies every time.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 13 minutes per batch
• Total Time: 48 minutes (including minimum chilling time)
• Yield: Approximately 24 medium-sized cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Wet Ingredients

• 1 cup unsalted butter (melted and cooled until no longer warm to the touch)
• 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

Dry Ingredients

• 3 ⅓ cups all purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Add-ins

• 2 cups chocolate chips (half regular semisweet chips and half mini semisweet chips)

Instructions

1. Mix Butter and Sugars: In a large bowl, stir together the melted and cooled butter with the light brown sugar and granulated sugar until well combined.
2. Add Eggs: Crack in the eggs one at a time, stirring thoroughly after each addition to ensure they are fully incorporated.
3. Add Flavorings: Stir in the vanilla extract and maple syrup to enrich the dough’s flavor.
4. Whisk Dry Ingredients: In a separate bowl, whisk together the all purpose flour, cornstarch, baking powder, baking soda, and salt until evenly blended.
5. Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, stirring continuously until a uniform dough forms without any streaks of flour.
6. Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.
7. Chill Dough: Cover the bowl with clear wrap and refrigerate for at least 30 minutes, or up to 3 days. Longer chilling enhances flavor and texture, although the dough will be firmer and require softening at room temperature before scooping.
8. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or use ungreased cookie sheets directly.
9. Scoop Dough: Use about 2 tablespoons of dough per cookie, rolling into balls slightly taller than wide, and place at least 2 inches apart on the prepared sheets.
10. Bake Cookies: Bake for about 13 minutes. The cookies might look a bit underdone, but edges should begin to turn golden brown, signaling perfect doneness.
11. Cool Cookies: Allow the cookies to cool completely on the baking sheet. If desired, gently press a few extra chocolate chips on top of the warm cookies for presentation.
12. Manage Dough Between Batches: Keep remaining dough refrigerated while baking subsequent batches. Avoid placing dough on hot cookie sheets to prevent melting and spreading.

Notes

• Make sure the melted butter is cooled before mixing with sugars to prevent cooking the eggs.
• The maple syrup adds a unique flavor and moisture, but can be omitted or substituted with honey if preferred.
• Longer chilling time (up to 3 days) improves cookie flavor and texture but makes dough harder to scoop.
• If the dough becomes too firm after chilling, let it sit at room temperature for a few minutes to soften before scooping.
• Parchment paper helps prevent sticking and makes cleanup easier, but ungreased cookie sheets work fine as well.
• Cookies look slightly underdone when removing from oven; they will continue to firm up while cooling.

Keywords: chocolate chip cookies, maple syrup cookies, chewy cookies, classic cookies, homemade cookies