When making chocolate chip cookies, make sure you use the freshest brown sugar you can find. As Carol Walter says in her book “Great Cookies — Secrets to Sensantional Sweets”, using stale (hardened) brown sugar will not only affect the creaminess of the dough, but after baking, the cooled cookies will become dry and hard.
I store brown sugar in an air-tight jar with one of those little terracotta gingerbread guys. If you don’t have a gingerbread guy, you can stick a slice of bread in the jar with the brown sugar. The sugar absorbs the moisture from the bread.
By the way, sorry I didn’t post a cookie recipe today. I made some brownies, but they were just “eh”. I’ll make something tomorrow.