Cookie Experimenting

Since I had under a cup of the Ghirardelli chocolate chips left over from the previous recipe I used, I decided to make a batch of the cookies that were shown in a recipe on the back of the bag.
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RECIPE
2 1/4 C unsifted flour
1 tsp baking soda
1/2 tsp salt
2 sticks butter (softened)
3/4 C sugar
3/4 C brown sugar (packed)
2 tsp vanilla extract
2 eggs
2 cups Ghirardelli semi-sweet chocolate chips
1 C chopped walnuts or pecans (optional)

Preheat oven to 375°.  Stir flour with baking soda and salt. Beat butter with sugar and brown sugar on medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low speed until incorporated.

Gradually add dry mixture into creamed mixture. Stir in chocolate chips and nuts (if desired). Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.  Yield 4 dozen.
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Here is what I did differently:
Had no nuts
Used under one cup chips
Used parchment paper on cookie sheet
First batch and second batch used room temperature dough
Third batch used refrigerated dough
Fourth batch used room temperature dough with raw sugar sprinkled on tray and over tops of cookies

Results:
First batch and second batch cookies rather small and raised - tasty and chewy
Third batch spread flatter and larger - tasty and chewier!
Fourth batch medium size - very tasty and crunchy
They were so scrumptious that we never even missed the chips at all.
We each ate three so there are 42 more to enjoy, unless someone stops in and we'll share.
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