I am no expert. I’m sure there are better bakers here like @TheCookie and @Happybaker and @Dommy, et al.
I just do original toll house with a couple of alterations. Know that I like my cookies to spread, not the thick ones. I can say that when I bake them, most people are shocked and in disbelief that they are based on toll house.
- Cream the hell out of the butter sugar mixture.
- Instead of using just semi sweet morsels use semi sweet chunks, semi sweet morsels, and milk chocolate morsels.
- I skip the nuts
- Refrigerate dough overnight
- Use the technique from above
- Dough should be kept cold right until the minute it goes to the oven
- Bake on parchment PAPER
- Bake a minute or two longer than what the recipe says but not more than when you see the edges get color. Mine come out crispy but soft inside.