Thank you all for the great information! My cookies don't spread out that much and are overall fine, but I have been trying to figure out how to make a really thick bakery style chocolate chip cookie. I have tried various recipes saying that they yield large and thick cookies, but they always turn out just a regular thickness. I have tried refrigerating the dough overnight, and baking at a lower temperature (325). I bake on parchment paper on cool cookie sheets. I haven't tried 1/2 shortening or extra flour yet. What about using bread flour instead of regular unbleached flour? Will that help? Or maybe start with half bread flour? I use all KA flours and love them! Any advice for really thick cookies?

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