Mini chocolate make it so you can cut them out cleaner. Always check expiration dates on all ingredients. I have you roll out cookies to ¼ inch to prevent them from over crisping. The thinner the cookie, the faster they will brown and crisp. If you make them thinner then watch the baking time. Bake until puffed up and then remove from oven. Usually 6-7 minutes but know your oven because temperature can be tricky. Freeze unfrosted cookies for two hours or overnight before frosting to make them softer.
Higher humidity can effect the dough. If you are in a drier climate, you may need to decrease the flour by 2 to 3 Tbsp. Very high humidity can cause extra moisture in the dough, add 2 to 3 extra Tbsp flour if you have any spreading. Another fun hack is adding 1 Tbsp corn starch to prevent spreading.