I've made this recipe countless times and never once have I had a bad batch. These cookies turn out moist and delicious each time...there are never leftovers! The only adjustments I made is to increase the brown sugar to 2 cups, add 1/2 tsp salt and I use 2 cups semisweet chips, 2 cups semisweet chunks, and 2 cups milk chocolate chips. I also substitutse cake flour (5 cups) instead of regular flour. I then use a melon baller to scoop them; this recipe makes just shy of 10 dozen. These freeze very well and do not need to be defrosted before cooking. Just plop them on a pan and throw them in the oven at 375 for 10-11 minutes. I like a softer cookie, so I cook them just until the edges are brown, remove them from the oven, let them sit on the pan for a couple of minutes, and then transfer to a cooling rack. This is the best recipe I have ever used and will be the only chocolate chip cookie recipe I will use for years to come. Like others have said, if you have had issues with the texture of your cookie being dry, no offense, but the err lies within the operator, not the recipe. Make these cookies and you will not be disappointed!
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I've made this recipe countless times and never once have I had a bad batch. These cookies...