I use 1/2 bread flour, 1/2 all purpose - I think Dorie Greenspan recommends that.

Why you should refrigerate the dough:
http://www.nytimes.com/2008/07/09/dining/09chip.html?ref=dining

I've posted my favorite ccc recipe here before--it's quick and easy because you mix it all in the food processor. I use a 2 tsp scoop and get about 30 cookies from this. They don't flatten out--love the texture of these.

http://www.dcurbanmom.com/jforum/posts/list/4010.page

Whatever recipe you use, substitute half the chocolate chips with toffee chips. Non-stop raves from anyone who tries one.

http://debbiekoenig.com/2011/12/14/the-best-homemade-chocolate-chip-cookies-in-the-entire-world/

This is the recipe that ended my search. I swear this one will be handed down to our kids it is so yummy.