Chocolate Chip Crispy Cookies

I have the recipe for Toll House chocolate chip cookies memorized, and if there's one baked good I will gorge myself on, it's that. Resistance is futile. Call me lowbrow, tell me how amazing the 36 hour recipe is, I do not care. I love my Toll House.

My junior year of high school, my chemistry class had a cookie bake off (cause that's totally chemistry related, right?) and I was the victor with my old standby. My winnings consisted of an outdated, poster size periodic table and a large 3 Musketeers bar. So I don't do much messing around with the recipe. 

But I had this dang, half finished box of panko in my room, and by golly, I was going to put it into cookies. Lacking in the chocolate chip department, I chopped up some fun size Hershey brand crunch bars I had leftover from Halloween. The more crunchiness the better, right? They turned out pretty well, but nothing like the chocolate chip cookie I know and love. For some reason all the cookies I bake at school turn out weirdly puffy, and I can't figure out why. Let me know if you have a logical explanation. 

Chocolate Chip Crispy Cookies 

2 sticks softened butter

1/2 Cup granulated sugar

1/2 Cup packed brown sugar

2 eggs

1 Tsp pure vanilla exract

2  1/2 Cups all purpose flour

1 1/2 Cups Panko

1 teaspoon baking soda

1 cup chocolate chips (or chopped chocolate with crispy rice or something like that in it)

1.  Preheat oven to 350 degrees F.  Place butter and sugars into electric or stand mixer and beat until well combined.  Beat in eggs and vanilla until well combined.

2.  Place flour, panko, baking soda into a large bowl.  Mix to combine.  Slowly add to wet ingredients along with chocolate chips on low speed until just combined.  Scoop onto cookie sheets (mine didn't spread or stick to the sheets much)   Bake for 9-11 minutes or until edges just start to turn brown.  Remove from oven and let cool on baking sheet for 5 minutes before transferring to a cooling rack.