Sunset’s classic Chocolate Chip Cookies at Their Best is one of my favorite cookie recipes, though it took a few attempts to perfect. The original describes medium-thickness cookies that are slightly nutty, chewy and a bit grainy, but my first batches came out thin and floppy. After experimenting, I realized the recipe lacked precise gram measurements and I was under-measuring the flour. Using a firmer scoop (about 5 oz per cup instead of 4.5 oz) and a higher-protein all-purpose flour made a noticeable difference.
Since updating how I measure flour I’ve made this recipe many times. Using a slightly firmer hand when measuring the flour and choosing a brand with a bit more protein—King Arthur or similar—produces cookies that resemble the ones in the Sunset cookbook: thicker, chewier, and with better structure.
The original Sunset recipe yields a large batch—about 36 big cookies—and requires a roomy mixing bowl. If you’d prefer fewer cookies, there’s a small-batch version below. The full yield and recipe details are included in the recipe card.
Chocolate Chip Cookies at Their Best Small Batch
½ cup (4 oz / 114 g) butter, slightly cool (unsalted)
¼ cup shortening (48 g)
⅔ cup granulated sugar (130 g)
½ cup packed light brown sugar (100 g)
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 g)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon (optional)
¼ cup oats
12 oz semi-sweet chocolate chips
1 cup chopped, toasted walnuts or pecans
Preheat the oven to 350°F (175°C). Line one or two cookie sheets with parchment paper.
Cream the butter, shortening and both sugars with an electric mixer until the mixture is light and slightly fluffy—Sunset suggests up to 5 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla and lemon juice.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon (if using), and oats. Stir the dry ingredients into the sugar mixture until just combined, then fold in the chocolate chips and toasted nuts.
Portion the dough using a scant ¼ cup for each cookie. Place the dough on the prepared sheets about 3 inches apart. Bake at 350°F for 16–18 minutes for a slightly crisp edge and chewy center. For softer cookies, reduce the oven temperature to 325°F and bake 17–19 minutes. I personally always bake at 350°F.
For better texture and to control spread, chill the scooped dough balls before baking: scoop, place on a plate, cover with plastic wrap and refrigerate until ready to bake.
Makes about 18 cookies
Recipe
Chocolate Chip Cookies at Their Best
Anna
Pin Recipe
Ingredients
- 1 cup butter slightly cool (salted or unsalted) (230 grams)
- ½ cup shortening (96 grams)
- 1 ⅓ cup granulated sugar (230 grams)
- 1 cup packed light brown sugar (200 grams)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- 3 cups all purpose flour 420 grams
- 2 teaspoons baking soda
- 1 ½ teaspoon salt
- 1 teaspoon cinnamon optional
- ½ cup oats
- 24 oz semi-sweet chocolate chips
- 2 cups chopped toasted, walnuts or pecans
Instructions
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Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper.
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Beat butter, shortening and both sugars with an electric mixer until very lightly and fluffy—up to 5 minutes is fine. Add eggs one at a time, beating after each, then beat in vanilla and lemon juice.
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In another bowl, combine flour, baking soda, salt, cinnamon (if using), and oats. Stir the dry mixture into the wet until just combined, then fold in the chocolate chips and nuts.
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Use a scant ¼ cup of dough for each cookie. Place on the prepared sheets about 3 inches apart and bake at 350°F for 16–18 minutes. For softer cookies, bake at 325°F for 17–19 minutes.
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I always use the 350°F temperature. For improved texture and less spread, chill the scooped dough on a plate covered with plastic wrap until ready to bake.