Honestly didn't read ALL these comments but after reading quite a few of them I wanted to share what I've heard from a professional baker who just makes cookies. When I asked her this question she said "cut back on the egg". What I find in recipes is they never tell you what size eggs to use. I have made this recipe for years and one year they just came out flat. The reason was I used extra large eggs vs a regular size egg. AHHH so I went back to using regular size eggs and they are perfect again.

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