Basically the trick to cakier cookies is a higher flour to fat ratio. I have a recipe like that for an Everything Cookies. In comparison to Nestle Toll House cookies, it calls for 3 cups flour versus the Toll House 2 1/4. But it also uses Butter Flavored Crisco rather than butter, and the recipe came to me with very strict instructions that the Butter Flavored Crisco was not to be substitued for. It uses the same proportion of goodies as the Toll House recipe, you just mix and match to suit yourself -- chocolate chips, butterscotch chips, raisins, craisins, M&Ms, walnuts, pecans, peanuts, engish toffee chips, bits of caramel...
I'm sorry I can't point you to the recipe itself. It came to me from my nephew-in-law, to him from a friend, to her from great grandmother. I suspect it probably originally came from Crisco, but a relatively quick Google search did not find it.