How do you keep chocolate chip cookies from spreading too thin?

It's easy my young lady, next time just take it into your mouth and let your stomach keep it warmly....finished.....no need to buy any container for it....just imagine your body is a huge container for your chocolates.....no money spending for electricity and save time......

I used a little bit more flour but at the same time adding some shortening and a cream of tartar powder. With this way, I can avoid my cookies from being thin. I think the temperature is not a big matter to control the thickness of our cookies, but how we makes our dough so our cookies will turn soft, thick.

mine never spread thin...maybe you need to add more flour... I always use a little less sugar and shortening than the recipe calls for and replace it with a little applesauce/pureed fruit.

Are you using butter in your recipe? Even though it is more expensive than margarine or butter substitutes, it will give you the best tasting cookie. Make sure your oven is calibrated too, if the temp is off even by ten degrees plus or minus, it could make the cookies bake too quickly or too slowly. I always bake on parchment paper, it makes cleaning up quicker and the bottoms never get brown.