Great question — answering as the UphillTech team:
Some keys to keeping cookies thick, beyond the chilled dough, are: use a starchier flour, use a fat with a high melting point, and use baking powder. A starchier flour, like cake flour, will spread less than a flour that has higher protein, like all purpose. If you can't find cake flour, you could replace some of the flour in your recipe with a starch, like cornstarch or potato starch. Shortening has a higher melting point than butter, replacing all or some of the butter in your recipe with shortening will allow the cookie to begin to set before the fat melts completely. Finally, baking powder contains acids which help to keep the dough tighter. This helps it to "puff" more and spread less....
Full answer by SourDoh: https://cooking.stackexchange.com/a/37592 (CC BY-SA 3.0).
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