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Hot take: weighing your flour is not the fix for dry cookies, creaming your butter and sugar long enough is
Everyone in every baking group I'm in keeps yelling about kitchen scales, and I get it, but that is not why your chocolate chip cookies come out like hockey pucks. I baked 6 batches in my Toledo kitchen over two weekends and the flour weight was the same every time, what moved the needle was creaming the butter and sugar for a full 4 minutes instead of 30 seconds. The batch where I rushed the cream came out flat and sad, and the one where I let the mixer run until the mix was pale and fluffy spread maybe half an inch less and stayed soft for 3 days. If your butter is still cold from the fridge, no scale on earth will save that dough, it just won't trap air. I think the scale advice got popular because it's easy to say and makes people feel like scientists, but it skips the step that matters most. Try creaming for 4 full minutes with room temp butter next time and see if the texture moves, and if it doesn't, tell me what you did differently because I want to know.
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