1-First Step: Start by preheating your oven to 350°F and lining your baking sheets with parchment paper or spraying them with non-stick spray. This sets the stage for even baking and prevents your soft batch chocolate chip cookies from sticking. If you’re adapting for dietary needs, use a vegan spray for a plant-based version right from the beginning.

2-Second Step: Partially melt the 14 tablespoons of softened unsalted butter by placing it in a metal bowl in the preheating oven or microwave until it’s about half melted, then let it cool to room temperature. This technique is crucial for achieving that perfect soft cookies texture using hot butter could make your dough too runny. For gluten-free adaptations, ensure your tools are clean to avoid cross-contamination.

3-Third Step: Beat the cooled butter with 1 cup granulated sugar and ½ cup brown sugar until the mixture is light and fluffy; this usually takes about 2-3 minutes with an electric mixer. If your dough seems too wet later, you can add extra flour here, but for low-calorie swaps, use a sugar alternative to keep things lighter. This creaming process incorporates air, helping your chocolate chip cookies rise nicely.

4-Fourth Step: Mix in 1 teaspoon vanilla extract and the 2 eggs one at a time, beating after each addition until just combined; this ensures even distribution without overmixing. For vegan versions, swap eggs with flax eggs and mix gently to maintain the dough’s consistency. Troubleshooting tip: If the mixture looks curdled, it might be too cold just let it warm up a bit.

5-Fifth Step: Add 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt, then mix on low speed until just combined. If the dough feels too wet, add flour one tablespoon at a time, up to 3 tablespoons, until it pulls away from the bowl. For gluten-free bakers, adjust with gluten-free flour and watch the dough’s hydration for low-calorie options, reduce fats slightly here. This step is where the structure of your soft batch chocolate chip cookies really comes together.

6-Sixth Step: Fold in 3 cups chocolate chips until they’re evenly distributed throughout the dough; use a spatula for this to keep the chips intact. If adapting for different diets, choose dairy-free chocolate for vegan swaps. Portion the dough using an ice cream or cookie scoop ¼ cup for large cookies or 1.5 tablespoons for medium onto your prepared sheets, leaving space for spreading, and lightly pat them down.

7-Final Step: Bake one tray at a time; large cookies need 10-12 minutes, and small ones take 8-9 minutes, but avoid overbaking to keep that soft, chewy center. Cool the cookies on a wire rack once done for troubleshooting, if they spread too much, chill the dough beforehand. This soft batch chocolate chip cookies recipe yields about 1 dozen large or 2 dozen small cookies, ready to enjoy with friends. For the best results, store them as per the tips shared earlier.