Congrats for what sounds like a perfect CCC to me! I love them thick and chewy.
Browning is partially a matter of baking time, but also ingredients. Using your recipe - another minute or two in the oven would have made them darker. Spread (thick or thin) and crisp or chewy is a matter ingredients. By tinkering around with the basic recipe you can get thin and crisp, puffed and slightly crisp, or thick and chewy.
You can change the texture of your cookie in several ways - the fat, moisture, sugar, etc. Alton Brown did a good episode on this - Three Chips for Sister Marsha
- look at the recipes for The Thin, The Puffy, and The Chewy and compare them to see how subtle changes can drastically change your results. If you have a copy of Shirley Corriher's CookWise
you can also find a similar discussion on pages 128-132 but in a little more detail explaining how different ingredients behave.
Like jkath - I would love to know your recipe.