For the cookie dough, I just go with the recipe on the bag of chocolate chips, adding a little more vanilla and chocolate chips. I used Ghirardelli semi-sweet chips for these. My best advice is to use parchment paper instead of just the ungreased baking pan most recipes recommend. Your cookies will look better because they will slide right off the parchment and if you’re a messy baker like me you’ll be happy you don’t have to scrub the pans!