These had the best texture; they were more I guess on the chewy side...hard to express. They were so good.
But as I mentioned, I find that it is butter that makes a difference. Had a friend who used to wonder why my chocolate chip cookies were so much better than hers. She used one of those margarine substitute in a crock things that have lots of added air and water to make them less caloric, and I use butter - same recipe from the back of the bag. The type of shortening you use makes a big difference because the beating and cooking breaks down the bonds and allows that water and air to separate and cook out. There's not as much fat to combine with the flour and sugar and it just changes the texture so much. The old stick-type margarines worked better as a butter substitute because they were trying to be like butter.