The perfect chocolate chip cookie

I'm in search of the perfect recipe for chocolate chip cookies. I'm still not there, even though I ask everybody and have tried several recipes. The thing is, even when I find one that someone has baked that tastes near perfect, they tell me it's the simple recipe on the Toll House morsels bag with maybe one minor difference. One of my co-workers for example brought in cookies from his wife last week. He said the only thing she did differently was add extra chocolate chips. Don't know how this can be, when that recipe always turns out flat, crunchy cookies for me. They still taste great, especially warm from the oven with milk, but just not what I'm looking for.

What exactly am I looking for you ask? Well, I'd like a bit of a chewy cookie, with some body or substance to it, loaded with chocolatey goodness. The closest I've come so far is with a basic recipe from a cookbook titled "Chocolate for Breakfast," by Barbara Passino. It differs from the Nestle's Toll House recipe chiefly in the amount of sugar in the recipe (more), less butter and in the amount of chocolate chips (many more), which would seem to gel with what my co-worker's wife said. 

It calls for:
1/2 pound butter
1 cup brown sugar
! cup granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon vanilla
2 1/4 cups flour
33 ounces of chocolate chips, yes, nearly 3 pounds
     10 ounces large chocolate chips
     11 ounces milk chocolate chips
     12 ounces semi-sweet chocolate chips and
1 1/3 cups chopped nuts (though it says walnuts, I prefer pecans)

Cream sugars, butter and extract, stir in flour and other dry ingredients

I have changed up the variety of chocolate chips, but no matter which I tried these are very good. The last time, they weren't quite as chewy as the time before. Thinking I may have overbaked. Bake in a 375 degree oven until they're nearly done. I like them to be soft and collapse a little when they come out of the oven.