Also, if you take the cookies out of the oven a few minutes before they are completely done and allow them to sit on the cookie sheet to finish cooking, the cookies will be crisp on the outside and soft on the inside. Adding baking soda to the recipe is a must for crisp/soft cookies ("start" the baking soda by mixing it with a Tbsp of hot water before adding to mix).

Try using butterscotch pudding in chocolate chip cookies, really ads to the flavor. You can add different kinds of chips in one batch and maybe some walnuts or pecans broken up.

Are those small boxes of instant pudding?

I've used applesauce to replace the butter, or go 1/2 and 1/2 with butter and applesauce. The cookies turned out lighter, softer. I reduced the sugar in the cookie recipe, especially with sweetened applesauce.

Also, take the cookies out early, before they brown too much. They seem un-done, but this makes them not too crispy.

Cream of Tartar makes crisp cookies, I thiink. I make Mrs. Fields chocolate chip cookies. It has 1 XL large chocolate candy bar that is shaved plus half a bag of chocolate chips. Always mini chips, dough balls are easier formed using them. It's not crisp, not really soft either.