What I think separates these cookies from other contenders is the use of Crisco, dark brown sugar, course salt, and Ghiradelli Milk Chocolate Chips. Ghiardelli chips are my favorite. I love big hunks of chocolate in my cookies. Of course you can use light brown sugar too if it’s what you have on hand.
And of course, under-baking just slightly is key. Straight out of the oven they will be a little gewy. (That’s when the madness starts for me). But once they have set for a while, you will have the softest, chewiest cookie.
adapted from Nestle Toll House Chocolate Chip Cookies