If you like your Cookies a little more dense and not to flatten out so much try using less butter. Butter gives the cookies a great buttery flavor and a crispy texture, but they tend to be more flat. Last night I made a double batch of these cookies and I ran out of butter so I used just a 1/2 cup of butter and one cup of shortening. The cookies stayed a little more rounded and had a better mouthfeel because it held the flour together better.
Another technique I tried that I hadn’t before is freezing the dough and baking the cookies from frozen. I found that it works perfectly, as if they had never been frozen. I just lined a cookie sheet with wax paper and placed rounded tablespoonfuls of dough on the sheet close together. I covered the whole sheet with plastic wrap and stuck it in the deep freeze over night. This morning I removed them from the freezer and preheated the oven to 375 degrees Fahrenheit. I placed 12 on one cookie sheet and the rest I placed in plastic freezer bags in a single layer and popped them back in the freezer. The cookies went in the oven for 8 minutes and came out crunchy on the outside, soft on the inside and very delicious.