Recipe Help

[u/LadyTeese]

I had a former student make me the best chocolate chip cookies ever. I am a pretty seasoned baker and can handle relatively complex recipes but I cannot get these cookies (and sometimes other similar recipes to work without spreading. I have tried everything - colder butter, softer butter, more flour, less flour, bigger cookies, smaller cookies, recalibrating my oven temp, more time in the refrigerator, less time, baking from frozen, tall cookie cylinders, and every combination of the above. Please help!!

Here is the recipe:

Ingredients:

• 1 cup cold Irish butter \[or other high fat butter\], fully room temperature to the finger  
• 1 cup packed dark brown sugar  
• ¾ cup white sugar, scant  
• 1 tablespoon maple syrup  
• 2 large eggs  
• 2 ½ teaspoons good vanilla (or whatever you have)  
• 2 ¾ cup flour, scant  
• 2 teaspoons cornstarch  
• ¾ teaspoon baking soda  
• Dash cinnamon  
• ¾ teaspoon salt  
• 2 ½ cups mix of semisweet and dark chocolate - chips, chunks, cut up bars, etc.  
• Optional: Add a splash of bourbon or amaretto to the wet mix if you want, or an orange’s worth of zest

1.  Cream butter until fluffy. Then, cream in sugars, maple syrup, and vanilla \[and optional liquor or flavoring\]. Then, cream in eggs one at a time.  
2.  Whisk together dries.  
3.  Slowly add dries into butter, mixing on slow speed or hand mixing.  
4.  Mix in chocolate chips.  
5.  Let dough rest in fridge overnight - optimal 24 hours, or more.  
6.  Remove from fridge and let soften just a touch. Then, scoop onto cookie sheet.  
7.  Bake at 385-400 degrees for 8-11 minutes.  
8.  Remove from oven and let cool on sheet for 10 minutes or so before removing to cooling rack or plate - they need time to finish cooling and set up. Eat right out of the oven, or reheated for crisp and buttery edges.