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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 2 sticks (1 cup) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup lightly packed light brown sugar
  • 2 extra-large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups semisweet chocolate chips


Serves: 2 dozen


Preheat oven to 375°F.

In a medium bowl, mix together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Mix in the eggs and vanilla.

Add the flour mixture and mix until well combined. Stir in the chocolate chips.

Eat a bunch of cookie dough.

Scoop what’s left of the cookie dough onto an ungreased baking sheet (I like to line mine with parchment paper for easy clean-up).

Bake the cookies for 8-12 minutes, depending on how gooey you want those centers to be.

Let cool for 5 minutes then transfer the cookies to a wire rack. You’ll probably eat them all before they cool because they’re so good.