I use the recipe on the Nestle chocolate chips package but use all dark brown sugar instead of granulated and light brown, add an extra tablespoon or two of butter (all butter, no shortening), and end up with somewhat thinner and perfectly crunchy cookies. If I refrigerate before cooking, the cookies are still perfectly crunchy at the edges but have a chewy center. I generally double the amount of chocolate chips and nuts (I use walnuts), with the result of more chocolate and nut flavor, but still a long way from a gooey, overly chocolate center. This makes the best chocolate cookie I've ever eaten and is the result of about 30 years of experimentation. The cookies are darker colored because of the dark brown sugar, but that's fine with me.

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