The perfect chocolate chip cookie IMHO has slightly crispy edges but a chewy and not cakey center, not too thin/flat but not too thick as then it's more a dense cake, not too sugary but still has a caramelized/toffee, notably buttery taste but not greasy.
Recipes for chocolate chip cookies abound! Along with questions like -- melted butter or cream the butter? Room temperature or cold butter? Refrigerate dough or not? Ratio of brown sugar to white sugar? Ratio of butter to flour? Ball, flattened or sliced dough on the sheet?
wonderful article on the science of chocolate chip cookies from Food Consultant J. Kenji López Alt from Serious Eats