Chilling the dough prior to baking at a lower temperature helps, but also most bakers beat the butter, eggs, and sugars at too high a speed. When the is done, tons of air bubbles are incorporated, also causing cookies to spread. When mixing in the ingredients, do so on a low setting and just until the ingredients are well-blended, THEN scoop the batter onto an UNGREASED cookie sheet, THEN place in the fridge for 30 mins before baking.

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