Been doing this for years. Can attest. Refrigerating the dough at least overnight makes a huge difference.
The other interesting thing is if you’ll notice some of these cookies have this strange texture on top. Look at photos above of Fat & Flour and likely Proof. Some bakers in order to give the cookie more surface area to crisp and create different textures, and assure crisp edges and soft centers, scoop or spoon the ball of dough then refrigerate it at least an hour. Then cut or break in half and take it and invert it and press it lightly on top of the other half.
Like this:
(Had to find a photo online because I’ve never taken a picture of my prebaked cookie dough.)
More ridges and crevices to crisp up while staying soft in the center.