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The WORST Chocolate Chip Cookie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://leofoster.com/the-worst-chocolate-chip-cookie-recipe/