My solution: always eat your chocolate chip cookies fresh baked and still warm off the tray! It's the best way, in my opinion. You can have a soft cookie that is actually all the way cooked and has a nice crunchy edge.
I have been using this recipe lately (with modifications): Chocolate Chip and Chunk Cookies by Averie Cooks.
- I use salted butter, and I also add the optional salt in the recipe.
- I use about 1 and a half cups of chocolate chips (no other chocolate chunks).
- I use the 2 cups of all purpose flour that she mentions, as an alternative to the mix of all purpose flour and bread flour.
- And the biggest modification: I make regular sized cookies (my scoop is 1 and a half tablespoons in volume) and I cook them for about 14 minutes to achieve a nice browning on the edges.
I do refrigerate my pre-made dough balls as she recommends. From my experience with this recipe, I suspect that if you cooked them straight away they would spread out a lot. If I cook my first batch several hours after preparing the dough it will still spread a little. But if cooked the next day (and subsequent days) they hold their shape really well.