Saw a tip about chilling cookie dough overnight and it actually fixed my spread problem

I read a random comment on a recipe site saying to chill dough for at least 12 hours before baking. I always skipped that because I wanted cookies right then lol. Finally tried it with a batch this past Saturday and my cookies came out thick and soft instead of flat pancakes. The flavor was deeper too. Has anyone else noticed a huge difference with overnight chilling or is it just this recipe? I used my usual chocolate chip recipe, nothing fancy, in my tiny 1990s oven in Tampa.

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