Every time I make chocolate chip cookies, they come out puffier and thicker than I would like. I use the standard Toll House recipe. Last time I melted the butter and then refrigerated the dough, but that didn't make flatter cookies. I also tried lowering my oven temp so the cookies had more time to spread, but I ended up with burnt edges and undercooked-looking middles. I substituted more brown sugar/less white, tried baking powder instead of soda, and nothing is helping. My ideal cookie is the flatness/butteriness of Tate's packaged choc chip cookies, but I would be very happy if I could just get mine flatter! Any advice? Thanks!