I make my chocolate chip cookies with a little bit of corn starch and they stay soft for several days. Yes, they do brown nicely but not as dark as yours. They have a good taste. My recipe is more brown sugar than granulated. No chilling, no spreading.
I have one that does call for chilling, day one is more of a chewy/soft cookie. But day 2 and beyond it starts getting hard. Yes it is in a sealed air tight container.

What are your thoughts on corn starch and no chilling? I am one of KAF biggest fans.

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