1. Have you ever taken a temperature reading on your oven to know if the setting matches the actual internal temperature? If your oven is too hot, you won’t get a consistently done cookie at that temperature.

2. Based on the altitude of where you live, you may need to adjust the liquid amounts in your cookie dough. If you’re closer to sea level you may need to ease up on the liquids.

3. What size are your eggs? If you’re using large or extra large eggs, you may be introducing too much liquid that way.

4. The recipe could just be wrong from Alton Brown. Try it with less liquid next time.

I’ve tried this recipe, the chewy version, and didn’t have a problem with it. However, I used whole wheat flour for part of the flour. Whole wheat flour has less gluten in it, so that could have made a difference. I’ll ask Matt if he’s ever made the chewy recipe exactly as Alton has written it.

but… it was a flop!
for some reason, my dough is SUPER moist, doesn’t have the usual cookie dough consistency! I’m sure I measured right, I even had someone double check me… I baked a batch right aftern making it, and another after it had chilled and solidified. in both cases, the cookies melted very flat, and stayed extremely soft, even though the edges were crisp and done.
have you tried this one out? any chance you might help me tweak it so it works? is there something I did wrong?

thanks for the help,
Jimena

http://www.foodnetwork.com/rec.....index.html

Also, a stay in the refrigerator is the best thing to add flavor and complexity to the dough.