Sorry for the bad links, here you go

The Puffy:
http://www.foodnetwork.com/recipes/alton-brown/the-puffy-recipe/index.html

The Chewy
http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html

The Thin
http://www.foodnetwork.com/recipes/alton-brown/the-thin-recipe/index.html

After trying out hundereds of CCC recipe, i'm still looking for ones that are not only chewy (got that down pat), but ones who stay thick. Love them nice and thick and chewy/soft in the centers.

Well I know that when I chilled my cookie recipe completely and spooned balls onto the pan, they didn't spread out much and were thick, and yes they stayed chewy. If I let them warm up a bit they spread out more. So try your own dough super cold and only bake for 12 minutes at 350, see what happens.

Although, I didn't ask the question, I was waiting on a reply too. I love chewy thick cookies. I will try this soon. Thanks.

I did try this with my CCC recipe but it spread just the same. I wonder if using a scoop makes a diff (so they are mounded)?

I made some cookies for Thanksgiving and froze a some dough per Deb's suggestion and baked a few last night. They were better than before and a lot thicker. So I think the suggestion of them being very chilled is a very good one if you're looking for thicker cookies.