One of my great loves is the toll house or chocolate chip/cookie (no nuts of course!). Lately every batch I have been baking is just coming out too flat. Still absolutely tasty, but thin enough so the chips provide most of the height. I do prefer using butter, and I have changed flour from Pillsbury to Gold Medal to King Arthur, I've tried refrigerating the dough, I've tried hotter oven for shorter bake and cooler oven for longer bake, all to no avail.
Any great advice, explanations and suggestions out there to try? Thanx for the help.