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The Worst Chocolate Chip Cookie Recipe

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3.9 from 5 reviews

This chocolate chip cookie recipe yields soft, chewy cookies with a delightful blend of semisweet chocolate chips and a subtle hint of maple syrup. Despite its humorous name, these cookies are easy to make and perfect for chilling before baking to enhance flavor and texture. With a slight crisp on the edges and a luscious gooey center, these cookies offer a classic treat ideal for any occasion.

Ingredients

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 and half mini semisweet)

Instructions

  1. Combine Butter and Sugars: In a large bowl, stir together the melted and cooled butter with both the light brown sugar and granulated sugar until well combined.
  2. Add Eggs: Incorporate the eggs one at a time, stirring thoroughly after each addition to blend evenly into the mixture.
  3. Add Vanilla and Maple Syrup: Stir in the vanilla extract followed by the maple syrup, ensuring the mixture is smooth and uniform.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to evenly distribute all leavening agents and salt.
  5. Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, stirring continuously until the dough is fully combined without any dry spots.
  6. Add Chocolate Chips: Fold in the chocolate chips evenly throughout the cookie dough.
  7. Chill the Dough: Cover the bowl with clear wrap and refrigerate for at least 30 minutes and up to 3 days. Chilling enhances the flavor and texture but will make the dough firmer and slightly harder to scoop; allow it to soften a bit at room temperature if needed.
  8. Preheat Oven and Prepare Sheets: While chilling, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper. If unavailable, baking directly on an ungreased sheet is acceptable.
  9. Shape Cookies: Scoop approximately 2 tablespoons of dough per cookie and roll into balls that are slightly taller than they are wide. Space cookies at least 2 inches apart on the prepared baking sheets.
  10. Bake: Bake in the preheated oven for around 13 minutes. Cookies may look slightly underdone in the center but edges should be turning golden brown.
  11. Cool and Finish: Let the cookies cool completely on the baking sheet. Optionally, press a few additional chocolate chips gently onto the tops of the warm cookies.
  12. Manage Dough and Baking: Keep remaining dough refrigerated between batches and avoid placing dough onto hot cookie sheets to maintain cookie shape and texture.

Notes

  • Ensure butter is cooled to prevent cooking the eggs or melting the sugars prematurely.
  • Chilling the dough improves flavor and texture but extends preparation time.
  • If the dough becomes too firm after chilling, let it rest at room temperature briefly before scooping.
  • Baking on parchment paper prevents sticking and promotes even baking, but it is not strictly necessary.
  • Do not overcrowd cookie sheets to allow even heat distribution and proper spreading.
  • Cookies will appear soft and slightly underbaked when done; they firm up during cooling.

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