I agree. To get a chewier cookie, I use all butter flavor Crisco. This is not as flavorful as butter but is a compromise to slow down the spreading during baking. I chill the dough for 3-6 hours, but no longer. I have found that chilling overnight causes the dough to get tough or dry out or something and they don't bake right. My recipe calls for 375 degrees and I bake until the edges are slightly brown and the centers are still a little light (this is usually 12-13 min.). I leave them on the tray for one minute after they come out of the oven before transferring them to a cooling rack. They are pretty soft at this point but firm up to a nice chewy cookie with crispy edges as they cool. I also use bread flour instead of all purpose. It is higher protein and more hygroscopic so it helps the chewiness. I tried convect bake once and they came out all wrong.

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