Hello: I actually want less spread in my c.c. cookies, they're always too flat. But I also chill the dough just because it makes for easier ball making with my hands. So why do they still flatten out chilled with full sugar? Can I try baking powder instead of soda, using about 2x powder as the called for soda, and maybe all brown sugar? Or should I just learn how to use a spoon or scoop to get the damn un-chilled dough onto the baking sheets? And yes, I've tried ALL the standard "prevent spread" tips and rules. Thanks, this site is sooooo helpful, Louis.

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