Cold butter vs melted butter in cookies, the gap is huge

I spent Saturday making two batches of chocolate chip cookies to settle this for good. One batch used cold butter straight from the fridge, cut into cubes. The other used melted butter cooled to room temperature. Same recipe, same oven temp at 350, same baking sheet in my kitchen in Portland. The cold butter batch came out thick with a soft center and edges that held their shape. The melted butter ones spread into flat, greasy disks that burned around the rim after 11 minutes. I even weighed the dough balls to keep them identical, so it had to be the butter. I've always been a melted butter person because it mixes easier, but I'm switching over. Has anyone else done this side by side and seen the same result, or did I mess something up with the melted batch?

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