When I'm making quick cookies for the masses, I often just use something similar to the classic Nestle Toll House recipe, often with some butterscotch chips added.
But when I have the time and space to let the batter sit in the fridge for a day or two, and want some larger cookies with a softer center and a crispier perimeter, I often use something more like the NYT cookie recipe.
https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies?smid=yt-nytfood&smtyp=cur
The cookies pictures are the ones I made this weekend. They were pretty tasty! Especially with milk or ice cream.
Vaughn tried to improve on the above recipe and has a few good suggestions like brown butter. Like this video, every time Vaughn has a baking video one of the top comments is something like, "Wow looks so good! The cookies are fine too" :P
https://youtu.be/X_5tAbWmby4?si=kS3l-YhQrZaFduPL
