Mastering the Ultimate Chewy Chocolate Chip Cookies: The “At Their Best” Recipe Guide

Embarking on the quest for the truly perfect chocolate chip cookie can be a delightful, yet sometimes challenging, culinary journey. For many baking enthusiasts, the revered “Chocolate Chip Cookies at Their Best” recipe from the old Sunset Magazine holds a special place, promising an ideal balance of texture and flavor. This particular recipe captured my imagination, but it took a dedicated effort and several attempts to truly master it and achieve the iconic results depicted in that classic cookbook.

My initial batches, despite following the instructions diligently, consistently yielded cookies that were thinner and somewhat floppy, rather than the desired medium-thickness, chewy, nutty, and slightly grainy texture that defines this celebrated recipe. I quickly realized that the absence of precise gram measurements in the original Sunset recipe was a significant factor. My usual approach to measuring flour by volume likely resulted in an inconsistency – often using too light a hand, which can drastically alter the dough’s hydration and, consequently, the cookie’s spread and texture.

Furthermore, I began to suspect that the original recipe might have been developed using a higher protein all-purpose (AP) flour. The protein content in flour plays a crucial role in gluten development, which directly impacts the structure and chewiness of a cookie. A lower protein flour would lead to less gluten formation, contributing to a flatter, more delicate cookie. This insight became a pivotal point in my journey to recreate the “at their best” experience.

Since first sharing my experiences, I’ve revisited and refined this recipe countless times, and I’m thrilled to report that I’ve cracked the code to achieving those elusive “best” cookies. The most significant breakthrough came from adjusting my flour measurement. Instead of the standard 4.5 ounces (approximately 128 grams) per cup, I found that using a slightly heavier hand – aiming for 5 ounces (approximately 142 grams) of flour per cup when measuring by weight – yielded consistently superior results. This precise measurement provides the dough with the perfect structural integrity, preventing excessive spread and ensuring that coveted medium thickness.

In addition to precise flour measurement, the type of flour itself makes a notable difference. Opting for a higher protein all-purpose flour, such as King Arthur flour, significantly contributes to the desired chewy texture. Its slightly increased protein content aids in creating a more robust gluten structure, which resists crumbling and provides that satisfying chewiness. While individual results may vary, these two adjustments have been game-changers, bringing my homemade cookies much closer to the magnificent creations featured in that cherished old Sunset cookbook.

This recipe, originally designed by Sunset Magazine, is known for its generous yield and calls for a pretty substantial mixing bowl to accommodate the ingredients for approximately 36 large cookies. If you’re hosting a gathering or simply love having a large stash of freshly baked treats, the full batch detailed in the main recipe card below is perfect. However, if you’re looking to whip up a smaller quantity for a more intimate setting or a quick indulgence, I’ve also included a scaled-down version that produces a delightful batch of about 18 cookies. This small batch recipe is perfect for testing the waters or satisfying a sudden cookie craving without committing to a full-scale baking operation.

Chocolate Chip Cookies at Their Best: Small Batch Version

For those times when a full batch is just too much, this scaled-down version delivers all the incredible flavor and texture in a more manageable quantity. Follow the same meticulous steps as the full recipe for optimal results.

Ingredients:
½ cup (4 oz/114 grams) unsalted butter, slightly cool
¼ cup shortening (48 grams)
⅔ cup granulated sugar (130 grams)
½ cup packed light brown sugar (100 grams)
2 large eggs
1 ½ teaspoons vanilla extract
½ teaspoon lemon juice
1 ½ cups all-purpose flour (7 ½ oz by weight or 210 grams)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon (optional, but highly recommended for added depth)
¼ cup rolled oats (quick or old-fashioned)
12 oz semi-sweet chocolate chips
1 cup chopped, toasted walnuts or pecans

Instructions:

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare two cookie sheets by lining them with parchment paper. This prevents sticking and ensures even baking.
2. In a large mixing bowl, using an electric mixer, beat together the slightly cool butter, shortening, and both granulated and brown sugars. Cream this mixture until it’s very light, fluffy, and pale in color. Sunset recommends up to 5 minutes for this step, which is crucial for incorporating air and creating a tender cookie.
3. Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. Follow with the vanilla extract and lemon juice, beating until just combined. The lemon juice is a secret ingredient that brightens the flavors.
4. In a separate medium bowl, whisk together the measured flour (remembering the 7.5 oz per cup recommendation), baking soda, salt, cinnamon (if using), and oats. Ensure all dry ingredients are well combined to distribute the leavening evenly.
5. Gradually add the dry flour mixture to the wet sugar mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Once the dough is well combined, gently fold in the semi-sweet chocolate chips and the toasted walnuts or pecans.
7. Using a scant ¼ cup of dough for each cookie, drop portions onto your prepared cookie sheets. Space them about 3 inches apart to allow for proper spread.
8. Bake at 350 degrees F (175 degrees C) for 16-18 minutes for a perfectly chewy cookie with slightly crisp edges. For a softer, melt-in-your-mouth texture, you can reduce the oven temperature to 325 degrees F (160 degrees C) and bake for 17 to 19 minutes.
9. I personally always opt for the 350-degree Fahrenheit temperature to achieve that ideal balance of chewiness and a hint of crispness around the edges.

This small batch will yield approximately 18 delicious chocolate chip cookies, perfect for sharing or savoring yourself.

Now, let’s dive into the full recipe card for the ultimate batch, providing ample quantities for a crowd or for freezing. The following recipe is the complete, perfected version designed to deliver those unforgettable “At Their Best” chocolate chip cookies.

Full Recipe: Chocolate Chip Cookies at Their Best

Chocolate Chip Cookies at Their Best

Anna

These truly exceptional cookies boast a generous size and a complex symphony of flavors, making them an unforgettable treat.

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Cooling 30 minutes mins

Total Time 1 hour hr 3 minutes mins

Course Dessert

Cuisine American

Servings 35

Ingredients

 

• 1 cup butter slightly cool (salted or unsalted, 230 grams) – using high-quality butter, especially grass-fed, can significantly enhance flavor and texture.
• ½ cup shortening (96 grams) – contributes to chewiness and prevents excessive spread.
• 1 ⅓ cup granulated sugar (230 grams) – for crisp edges and sweetness.
• 1 cup packed light brown sugar (200 grams) – adds moisture, chewiness, and a deeper caramel flavor.
• 4 large eggs – binds ingredients and provides structure.
• 1 tablespoon vanilla extract – essential for classic chocolate chip cookie flavor; use good quality for best results.
• 1 teaspoon lemon juice – a surprising ingredient that brightens the overall flavor profile.
• 3 cups all-purpose flour (weighed at 5 oz per cup for a total of 420 grams) – precise measurement is key for proper cookie thickness and texture. Consider using a higher protein AP flour like King Arthur.
• 2 teaspoons baking soda – for leavening, creating that slightly grainy, chewy texture.
• 1 ½ teaspoon salt – balances sweetness and enhances all other flavors.
• 1 teaspoon cinnamon optional, but adds a wonderful warmth and depth to the flavor.
• ½ cup rolled oats – contributes to the desirable grainy and chewy texture.
• 24 oz semi-sweet chocolate chips – use high-quality chips for superior melt and flavor. Can also use chopped chocolate bars for varied texture.
• 2 cups chopped, toasted walnuts or pecans – toasting brings out their full nutty aroma and flavor.

Instructions

 

• Preheat your oven to 350 degrees F (175 degrees C). Line a couple of sturdy cookie sheets with parchment paper; this prevents sticking and ensures uniform browning and easy cleanup.
• In a very large mixing bowl, combine the slightly cool butter, shortening, granulated sugar, and packed light brown sugar. Beat this mixture with an electric mixer until it is exceptionally light and fluffy. The original Sunset recipe explicitly recommends beating for up to 5 minutes, so utilizing a stand mixer for this crucial step is highly recommended to achieve the desired aeration and texture. After creaming, add the eggs one at a time, beating thoroughly after each addition to ensure full incorporation. Finally, beat in the vanilla extract and lemon juice until just combined.
• In a separate, medium-sized bowl, meticulously stir together the precisely measured all-purpose flour, baking soda, salt, cinnamon (if you’re using it for that extra layer of warmth), and oats. This ensures that the leavening agents and spices are evenly distributed throughout the dry ingredients. Once combined, gradually add this flour mixture to the wet sugar mixture, stirring gently until just incorporated. Be careful not to overmix, as overdeveloping the gluten can result in a tougher cookie. When the flour is barely visible, fold in the semi-sweet chocolate chips and the toasted walnuts or pecans until they are evenly distributed throughout the dough.
• Using a scant ¼ cup of dough for each cookie (this ensures a generous, bakery-style cookie), drop the portions onto your prepared cookie sheets. Make sure to space the dough mounds about 3 inches apart to allow for proper spread during baking without them merging. Bake at 350 degrees F (175 degrees C) for 16-18 minutes for a cookie that is perfectly golden brown around the edges with a soft, chewy center. If you prefer a distinctly softer cookie, reduce the oven temperature slightly to 325 degrees F (160 degrees C) and extend the baking time to 17 to 19 minutes.
• I consistently use the 350-degree Fahrenheit temperature setting, as I find it delivers the ideal balance of crisp edges and a wonderfully chewy interior. For an even better texture and to prevent excessive spreading, I highly recommend chilling the pre-formed balls of dough before baking. Simply scoop the dough as directed, place the balls on a dinner plate or small tray, cover them loosely with plastic wrap, and chill for at least 30 minutes, or even overnight, until you’re ready to bake. This step allows the fats to solidify, resulting in thicker, chewier cookies with more concentrated flavor.

Keyword At Their Best, Chocolate Chip, Classic Cookie, Chewy Cookie, Sunset Magazine Recipe, Baking Tips

Tried this recipe?Let us know how it was! We love hearing from fellow cookie enthusiasts!

Tips for Achieving Chocolate Chip Cookie Perfection

Beyond the precise measurements and quality ingredients, a few key techniques can elevate your “At Their Best” chocolate chip cookies from good to truly extraordinary. Pay close attention to these details for a consistently perfect batch:

• Ingredient Temperature: Ensure your butter and eggs are at the “slightly cool” temperature as specified. This allows for optimal creaming with the sugars, creating a light and airy base for your dough, which is essential for the cookie’s texture.
• Accurate Flour Measurement: As highlighted, weighing your flour (5 oz per cup, or 420 grams for the full recipe) is critical. Volume measurements can be notoriously inaccurate, leading to too much or too little flour and thus affecting the cookie’s spread and chewiness.
• Don’t Skip the Shortening: While some modern recipes opt for all butter, the shortening in this classic recipe plays a crucial role. It contributes to a wonderfully chewy texture and helps prevent the cookies from spreading too thinly, maintaining that desired medium thickness.
• Creaming Process is Key: Dedicate the full 5 minutes to beating the butter, shortening, and sugars. This step incorporates air into the mixture, resulting in a lighter, more tender crumb. It’s not just about mixing; it’s about aeration.
• Toasting Nuts: Take the extra few minutes to toast your walnuts or pecans. This simple step intensifies their flavor and adds an extra layer of nutty depth to each bite, making the cookies truly stand out.
• Dough Chilling (Highly Recommended): While the recipe card mentions it as an optional step for better texture, I cannot stress enough the benefits of chilling your cookie dough. Even a short 30-minute chill helps the fats solidify, preventing excessive spreading and yielding a thicker, chewier cookie with richer, more developed flavors. For best results, chill overnight!
• Experiment with Chocolate: While semi-sweet chocolate chips are traditional, feel free to experiment with different types. A mix of milk chocolate, dark chocolate, or even white chocolate chips can add intriguing variations. Chopped chocolate bars also melt beautifully, creating pockets of gooey chocolate throughout the cookie.
• Oven Calibration: Ovens can vary widely in temperature. If your cookies aren’t baking as expected, consider using an oven thermometer to ensure your oven is truly at the set temperature.
• Cooling on the Baking Sheet: Allow the cookies to cool on the hot baking sheet for a few minutes before transferring them to a wire rack. This allows them to set up properly and prevents them from breaking.

Variations and Storage

Once you’ve mastered the classic “At Their Best” chocolate chip cookie, don’t hesitate to experiment with variations:

• Spices: Beyond cinnamon, a pinch of nutmeg or cardamom can add a unique twist. A sprinkle of flaky sea salt on top of the warm cookies after baking enhances the chocolate flavor beautifully.
• Other Add-ins: Consider adding dried cranberries, toffee bits, or even a handful of shredded coconut for different textures and flavors.
• Storage: Store baked cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, the baked cookies can be frozen for up to 3 months. For an even fresher experience, you can freeze individual dough balls and bake them straight from frozen, adding a couple of minutes to the baking time.

The journey to perfecting these “Chocolate Chip Cookies at Their Best” has been incredibly rewarding. It’s a recipe that celebrates the nuanced interplay of ingredients and technique, culminating in a cookie that is truly exceptional. Whether you’re baking a small batch for yourself or a large quantity for loved ones, these cookies are guaranteed to bring joy and satisfy even the most discerning sweet tooth. Enjoy the process, and savor every delicious, chewy bite!