I have the same problem as Michael B. Have for years.
I've tried high altitude/regular. I've simply added extra flour- unbleached All Purpose .
I've used all sorts of pans, greased and w/parchment.
I don't put dough on warm sheets.
I bought fresh baking soda this year.
I tried some on convection, some regular baking.
This year I tried cooling the dough, sat covered in fridge overnight.
The only thing I have not tried that was suggested here is replacing some butter, but I see Nancy uses all butter without problem. Mine OTOH look they will be OK thru the first few minutes of baking time and then progressively flatten. They do taste good, exactly as they should IMO. Anyway, Michael, you are not alone!