How to solve under-baked cookie centers? I've made 3 batches of this recipe for "The Best Soft Chocolate Chip Cookies" but I can't figure out how to keep them soft and have them fully baked.

I baked the batches at 350 degrees with the following variations:


Exactly like the recipe, baked 10 minutes. Under-baked centers.
Made with browned butter. Baked 16 minutes. Fully cooked centers, but not soft.
Made with browned butter and refrigerated dough. Baked 13 minutes. Slightly under-baked centers.


Any suggestions? I'm not attached to the recipe, so if someone wants to recommend a totally different one, I'm listening.
I agree with @Catija completely. Your oven may be running too hot. If the outside of the cookie is 'cooking' more quickly, or sooner than the middle, then your oven is too hot. Trying backing the temperature down 30-40F and see how you fair. Going to a hotter oven, would exacerbate the situation, since the outside would be crunchy and set, while the inside raw.