Here it is, the recipe you’ve been waiting for… the FAT & CHEWY chocolate chip cookie. I’m not really sure if these are going to make it to your oven, ‘cause you’re just going to want to eat all of the dough anyways. Don’t say I didn’t warn ya.  - Duff

Makes about 2 dozen cookies.


  • 2 ¼ cup all-purpose flour

  • 1 teaspoon kosher salt

  • 1 teaspoon baking soda

  • 2 sticks butter, softened

  • ¾ cup lightly packed light brown sugar

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 2 cups semisweet chocolate chips


  1. Preheat oven to 375ºF.

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

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

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

  5. Eat a bunch of the cookie dough (kidding!).

  6. 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).

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

  8. 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.