The best one I've used when making homemade cookies is the 'Thick and Chewy Chocolate Chip Cookie' recipe from the 'New Best Recipe' cookbook. The secret (IMO) is that they tell you to melt the butter down to liquid before mixing it into the rest of the mixture - basically, it's the perfect way to more evenly distribute the creaminess through the cookie. Really smart (and logical) - and makes for a delicious end result. I can scan the page in if you are interested.