i made two batches of chocolate chip cookies thge other day. the first batch i made with margarine. not to brag, but they turned out ngreat, like they usually do. the second batch i made with butter, they still tasted good,k but they spread really badly & were totally flat! has this happened to anyone else?
I make my toll house choc chip cookies using real butter and about 1/4 or slightly more extra flour than the recipe calls for. I always take them out a bit early too so once they set they are soft and chewy.
As long as I add a bit of extra flour they never turn out flat and they are always REALLY really chewy and good. 
Gotta make some to ship to my bro for his birthday this week actually...hmmm.
It might be humidity or how soft the butter is...
I go by the consistency of my dough... if it seems really mushy I add more flour until it is a bit stiffer. Not too stiff but just enough so when it gets into the oven it does not melt everywhere.
Always makes a nice cookie for me.
i made two batches of chocolate chip cookies thge other day. the first batch i made with margarine. not to brag, but they turned out ngreat, like they usually do. the second batch i made with butter, they still tasted good,k but they spread really badly & were totally flat! has this happened to anyone else?
Butter and Margarine both have different moisture contents. As a result they will tend to make cookies spread at different rates.
With the butter recipe, you can try chilling the dough before placing them in the oven. This will reduce the spreading.
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