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