The WORST Chocolate Chip Cookie Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
13 mins
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Additional Time
30 mins
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Total Time
58 mins
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Servings
32 large cookies
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Calories
223 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
The WORST Chocolate Chip Cookie Recipe
Description
This cookie recipe blends melted and cooled butter with brown sugar, granulated sugar, eggs, vanilla, and maple syrup before incorporating dry ingredients and chocolate chips. The dough should be chilled for at least 30 minutes and up to three days, which deepens flavor and improves texture. Chilling also firms the dough, making it easier to scoop and shaping the cookies during baking.
The maple syrup adds a distinct sweetness and moisture, complementing both regular semisweet and mini semisweet chocolate chips. The cookies bake to a chewy consistency with some softness inside and a slightly crisp edge. The combination of cornstarch and various leaveners helps control cookie spread and texture.
Cookies can be prepared on parchment-lined sheets or directly on ungreased pans. The recipe allows some flexibility in chilling time, with longer chilling producing firmer dough and potentially thicker cookies. The distinctive maple syrup ingredient sets this apart from traditional chocolate chip recipes.
The dough can be frozen after scooping, wrapped individually, and stored for several months. Using gluten-free flour substitutions has been reported as successful by some cooks, though not tested by the author.
Ingredients
- 1 cup butter melted and then cooled until no longer warm to the touch (see note, unsalted
- 1 ½ cups light brown sugar firmly packed
- ½ cup granulated sugar
- 2 large egg 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 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) 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
- Melted butter should be cooled before mixing to avoid greasy dough.
- Maple syrup is essential for the distinctive flavor; honey or golden syrup can substitute but with altered taste.
- Cookie dough can be chilled up to 3 days; longer chilling firms dough and improves flavor but makes scooping harder.
- Cookies store well at room temperature in an airtight container for up to one week.
- Dough can be frozen after scooping, individually wrapped, for up to six months.
- Gluten-free flour may be substituted 1:1 with the flour for gluten-free cookies, based on reader feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32large cookies
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 223kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 119mg | 5% |
| Potassium | 12mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 500IU | 10% |
| Calcium | 10mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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