These are Nestle Tollhouse chocolate chip cookies. You don't need me to tell you how to make them - just get a package of chips, read the recipe and put your butter out to soften. Or use your own recipe, which is just as good or better (is it? want to share it?)
I did, however, think it might be helpful to tell you what I do to maximize my homemade chocolate chip cookieness while minimizing my access to eating, say, twenty cookies in the course of a single afternoon.
Double the recipe. Get a cookie sheet and a spring-loaded, two tablespoon sized ice cream scooper (if you're feeling fancy; otherwise a spoon and your thumb work just fine.) Create as many dough balls as you can and then put the cookie sheets into the freezer for an hour or two. Pop the now frozen cookies off the sheet and store together in a ziploc bag in the freezer for a month or two.
To bake, preheat oven to 350°. Place cookie dough balls (make a couple at a time or make a bunch) with plenty of room between them because they spread a lot when you bake them frozen. Bake 14-16 minutes until the bottoms are just beginning to brown and the tops are no longer wet.
Notes: I should be ashamed of myself for posting this but it's what I did today and who knows? Maybe it never occurred to you to freeze the dough pre-clumped. Besides, last night we had fried egg sandwiches for dinner: toast, dijon mustard, sliced tomato, egg over easy topped with swiss cheese and then put under the broiler for a minute - delicious but you wouldn't want a picture of it.