Chocolate chip cookies

Last night, after Jack went to bed, I got the urge to bake...so I decided on chocolate chip cookies (mainly because I had all of the ingredients!)  I usually use the Nestle Toll House recipe, but I am never happy with the results.  My cookies are always flat, crunchy and greasy looking.  So I did some research and got a few ideas to change it up a little.  My cookies came out so good!  I was shocked! They are soft in the middle and are chunky looking instead of flat...

My new baking revelations may not be news to some of you, but I just wanted to share and also keep a record, so I can do it again!

Here is the new and improved recipe my changes are in pink:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, melted
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tablespoon real vanilla extract
2 large eggs
2 cups (12-oz. package) of Semi-Sweet Chocolate Chips

Whisk together 2 1/4 cup flour, baking soda and salt in small bowl. Beat melted butter, sugar, brown sugar, and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  (Because the butter was melted, the dough seemed to be too liquidy, so I added an extra 1/4 cup flour.)  Stir in chocolate.

Cover bowl and refrigerate until completely chilled. (I actually chilled it over night, because at this point it was late.)

Preheat oven to 375.  (I used convection bake at 350.)

Drop by rounded tablespoon onto ungreased baking sheet.  (I really need to get one of those little ice cream scoop thingys)

Bake for 9 - 11 minutes or until golden brown.  Cool on baking sheets for two minutes; remove to wire racks to cool completely.

In between batches, I put the dough in the fridge and made sure that the baking sheets were cooled to room temperature by running under cool water before scooping the next batch. 

YUM! 

Does anyone else have any tips for baking chocolate chip cookies??? I'd love to hear!