Hi Susan! You'll get the best results if you use a recipe that's specifically calling for European-style butter. Cookies will spread more and may brown more quickly. Adding more flour could potentially make them dry so there isn't really a great way to prevent extra spreading. If a recipe doesn't already call for you to chill the dough though, 30 minutes in the fridge may help before baking. If you're using a recipe written to use American-style butter, try making a half-batch the first time so you can see how they turn out with the butter swap to see if you like them. 

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