I know I've been making them a lot. I've switched out the semi-sweet chocolate chips for milk chocolate chips and the a.p. flour with bread flour. I've tried it with both. 
Mrs. Fields' Blue-Ribbon Chocolate Chip Cookies
2 1/2 cups all-purpose flour (*used Gold Medal Better for Bread Flour*)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter
2 large eggs
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips (*used Ghirardelli Milk Chocolate Chips*)
Directions
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add the flour mixture and chocolate chips, and blend at low speed until just mixed. (Again, do not overmix.)
Drop the dough by rounded tablespoons onto an un-greased cookie sheet, 2 inches apart. Bake low and slow for 18-22 minutes or until golden brown. Transfer cookies immediately to a baking rack or cool surface.
Source:http://www.mrsfieldssecrets.com/blogs/blog/2010/02/recipe-blue-ribbon-chocolate-chip-cookies/
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