I've actually done extensive testing on that very subject, with the help on the KAF chat team, as I was fine tuning my Pepperidge farm thick and chunky chocolate chip walnut cookie clone. First, I use just melted butter. I know, melted, not cold? Yes. I use super cold almost frozen butter for pretty much everything that I bake, EXCEPT chocolate chip cookies. Because I found out that anything that adds air into the cookie dough will promote a flatter cookie as it cooks and the butter melts. So, barely melted butter. I don't overwork my dough, nothing that will add air into the batter. Then, I use dark pans, lined with parchment. Dark because the cookies set faster on dark pans, thus spreading less, parchment because silicone makes them spread more as well. I use a cookie scoop as soon as the dough is made and toss the sheets in the fridge for min 30 min. If you want the recipe, I've posted it a while ago on the community forums. Voila, hope it helps.

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