The Perfect Cookie

I can't cook to save my life. I even burn frozen pizzas. That's OK, because no one in my house actually eats food, so no one seems to notice. But, the one thing I can do and take great pride in, is baking. I can make a mean cake, scrumptious cookies, and I do not fear a pie or a homemade crust. I do have one flaw with all of these yummy talents. I have lame chocolate chip cookies. They taste great, but they end up completely flat as if they melted, with the chocolate chips sticking up like mountains among the flat desert cookie. Because they're so flat, the edges tend to get a bit too crispy, and when displayed, they just look bad. The flavor has always been there, but they look like a failure.
I have tried every recipe I can find and nothing seems to work. I would go to a party and see these fluffy billowy cookies and I would ask for the recipe. "Oh, I just use the recipe on the Nestle Tollhouse bag." WHAT??? I've used the same recipe! I switched from butter to margarine, to shortening, to less salt, more salt, fresh baking soda and I got nothing.
Until... I found a recipe that has given me the perfect chocolate chip cookie. One that I can display proudly, one that Rob will eat up, one that can be frozen and then doled out a few at a time for convenience. I will share this recipe with you so that no one has to ever endure lame chocolate chip cookies again.

Pam's Perfect Chocolate Chip Cookie
2 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) unsalted butter, melted and cooled slightly
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
2 cups semisweet chocolate chips

375* 9-11 minutes

Combine the flour, soda and salt in medium bowl. Cream the cooled melted butter and sugars together in a large mixing bowl with a wooden spoon until smooth. Add eggs and vanilla and mix well. Stir in flour mixture until just incorporated. Stir in the chocolate chips. Place bowl in the fridge for 10 minutes (or up to 6 hours) until dough firms up.
Drop by heaping spoons onto ungreased cookie sheet. (Don't be afraid to make big cookies, this dough can handle it!)
If you want to freeze them, drop the balls of dough onto parchment covered cookie sheet in the freezer for 20 minutes, then place in a ziploc bag. Just take out the number of dough balls you want to cook! You may need to add a few minutes to the baking for the frozen ones.