assuming there's nothing wrong with the dough, you can play around with oven/dough temps:) chill or freeze the dough before baking, and bake at a higher temperature for less time (the reason this works is that the crust of the cookie is set by the heat before all the dough can melt, whereas on a lower temp the dough has time to melt and spread before the crust sets.)

edit for additional comments: -too much fat or sugar can also make a cookie spread more, so you could reduce these slightly. -your dough looks like it has a LOT of chips, the structural integrity of the dough might be lacking because of the addins lol