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tert in seattle

writes:
>Why is it that lately my CC cookies kinda bite? I always remember that
>the
>best CC cookies I've ever had/made baked flat, or they spread out(as
>opposed to up)
>as they baked and were buttery rich. These seemed a little too white
>as well.
>
>The ones I've made recently were from the recipe on the back of either
>the
>Nestles or Hershey's CC package. The first batch was too "cake like'
>and
>rose up, so the second time I made them I killed the leavening but the
>result was the same.
>
>What gives? Why is it I remember the BEST CC cookies I've ever had
>spread out thin as they baked and were super rich, not cake like.
>
>Do I need to add more butter, brown sugar? Recipe anyone?
>
>Thanks
>
>Mike

hi Mike

in addition to some of the other suggestions ... you might turn
the oven down by 25 degrees F or so and add a couple minutes to the
baking time -- that will allow the cookies more time to spread before
they set

also -- is your butter at room temp when you cream it with the sugar?
if not you might try that too