i use, essentially, the Toll House recipe (on the chips bag), but with a few modifications: a) for the recipe’s sugar – i use 3/4 white sugar and 1/4 brown. b) after you mix everything up, including the chips, cover with plastic wrap and put it in the fridge for 36–48 hours. it allows the egg to better mix with the glucose in the flour. c) take the dough out, let it sit for ~20min, then use a tablespoon to scoop out the dough. Place on cookie sheet, and right before you put em in the oven, sprinkle JUST A LITTLE LITTLE BIT of kosher salt on top. you get a very deep flavored cookie this way, with hints of toffee, and the salt brings out the sweetness. trust me – i make them this way all the time, and i get requests constantly. cheers!