I use all butter, room temp, add some cooled, brewed coffee, beat well, and then increase the flour by 1/4 cup, mix well and roll them into balls using my hands and bake at 350 and they are perfect each time. I use the recipe on the package with these changes. I have melted the butter and that works fine too. Learned a long time ago that butter needs more flour but it took time to get it down to where we liked the result. I NEVER measure the chips and the nuts--awful aren't I? I just take 3 or 4 handsful from the container and dump them in. The same goes for the nuts, empty some onto the cutting board and chop up and dump into the batter. I usually don't have time to cool the dough so don't do that either. Guess I probably wouldn't make a good student in a cooking class.

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