-I ended up adding 1/4 cup additional flour to the dough.
-I also baked the cookies at 375 degrees then removed them from the oven to rest on the pan for 5 minutes before cooling completely on cooling racks. Although Jamie (from jamiecooksitup.blogspot.com) lives in Utah I still had a problem with the cookies coming out flat (a problem I typically only have when trying an out-of-staters recipe).
-I used "Private Selection" brand chocolate drops which I purchased at my local Kroger-owned store (Smith's). They are cheaper than Guittard, but are still a very large chunk of chocolate like the Guittard chips are. I love that these are extraordinarily large chips and most importantly, that even the milk chocolate drops melt (something I can't say for most milk chocolate chips). I used 3/4 bag each of milk and semi-sweet chocolate drops.
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