Giant Peanut Butter Chocolate Chunk Cookies. For even rounder and fatter cookies, chill the shaped dough balls overnight. Also, weigh your flour or really stir it and aerate it before measuring it in the cup. Too much flour makes cookies dry.
I've found that using a combination of European style butter (such as Plugra) and Peter Pan Simply Ground, a peanut butter made of of very finely ground peanuts, gives me thicker cookies. You don't have to use the European style butter, though. Also, the yield may vary depending on how you measure out the balls and how liberal you are with the add-ins. I tend to use chocolate chips and white chips these days and usually get 14 cookies rather than 12.