The WORST Best Chocolate Chip Cookies Ever
For a very long time now, I've been searching the web for the best chocolate chip cookies out there. To be fair, I've tried quite a few and yes, they were good, some even great, but none were as OUTSTANDING as these!
You can stop your search right here! These cookies are crispy around the edges and soft and chewy in the middle. Trust me, they're great warm, but once they've cooled and settled, they're just heaven. And they'll stay soft for days - though, they haven't really lasted long enough to test that theory out.
This recipe comes together quickly with everything a home cook usually has in their pantry, including maple syrup. Don't worry about that fancy grade, expensive amber liquid that comes in glass jars if that's not what you have on hand. The good old pancake syrup bottle, that was probably put away sticky, will do the trick just fine. For the doubters and those who claim they don't like maple syrup, just go for it! The maple syrup will add a subtle caramel undertone to the cookie and you can't even tell it's maple syrup.
Why call them the Worst Chocolate Chip Cookies? Because they're addictive!! It's just the hardest thing to try and control yourself from sneaking bits of the dough by itself while it's chilling, and an even worst thing to resist devouring a freshly made batch of these babies!
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| The Worst Best Chocolate Chip Cookies - Photo by JayDi Photography |
The WORST Best Chocolate
Chip Cookies
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 32 large cookies or 60 smaller cookies
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| The Worst Best Chocolate Chip Cookies - Photo by JayDi Photography |
Ingredients
- 1 cup unsalted butter melted and then cooled for at least 5 minutes*
- 1 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 3 1/4 cups all purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
Instructions
- In large bowl, stir together melted butter and sugars.
- Add eggs, one at a time, stirring combined.
- Stir in vanilla extract and maple syrup.
- In 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 (don't skip this step!!)
While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
Ready for the oven - Photo by JayDi Photography - Scoop about 2-3 Tbsp 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.
- 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.
Recipe Notes
*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 Tbsp-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.
*Adapted from: https://sugarspunrun.com/worst-chocolate-chip-cookies/
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