I also use the Toll House chocolate chip cookie recipe. My tweaks are to add one tablespoon of water and one tablespoon of vanilla in addition to sifting the dry ingredients three times before adding them to the wet mixture. I use the entire batch that day, not refrigerating the dough. Bake eight minutes at 375 degrees. Take the sheets out of the oven and bang each one several times on the stove before putting back in the oven for two minutes. When completely cooled they get put into a zip lock bag or two with a slice of bread. I leave them overnight before removing the bread and putting the bags into the freezer. This way I don't have to put the oven on whenever I went a couple of cookies.

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