My aunt swore I needed to chill my dough overnight and I finally listened

She's been baking for 40 years and always told me my cookies spread too thin. Last weekend I made chocolate chip cookies and stuck the dough in the fridge for 12 hours instead of baking right away. The difference was night and day. They came out thick and chewy instead of flat and crispy. I used the same recipe as always, just let it sit overnight. Has anyone else had a tip they ignored for years that turned out to be true?

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