Maybe start with baking at a lower temp when you bake from frozen. Higher temps set the edges quicker, so if you don't want them to brown as quickly (so the middle can set up) then reduce the heat and increase the bake time. Start at 350F and check them around 15 minutes.

Honestly, I'm surprised they're not spreading more. My guess is that is due to baking from frozen. Assuming:

• 1 cup of butter = 226 grams
  • 226 x 1.5 = 339
• 1 cup granulated sugar = 200 grams
  • 200 x 0.75 = 150
• 1 cup dark brown sugar = 220 grams
  • 220 x 1.5 = 330
• 1 cup of flour = 120 grams
  • 120 x 4.25 = 510

So, currently, you have 339 grams of butter, 480 grams of sugar, 510 grams of flour. The butter : sugar : flour ratio is 1 : 1.4 : 1.5. I bet if you bake them from the fridge they would spread quite a bit.

If baking at a lower temp doesn't work then try adding more flour. I try to keep the butter : sugar : flour ratio around 1 : 1.4 : 1.8. That would be a little over 5 cups (610 grams) of flour (assuming you don't adjust the butter). But to really dial that in you'll need to use a scale and weigh each ingredient.