It might not be your recipe OP.
It could be your method.
Some of the reasons for having cakey dry cookies instead of soft and chewy are that you could be using too much flour, by not measuring it in the correct way. Don't dip the measure cup into the flour, use a large spoon and drop it gently into the cup, then level off with a knife.
Over mixing can develop the gluten in the flour and cause the cookies to become tough and cakey, mix only until just combined. Mix the wet and dry ingredients only till no streaks remain.
Butter shouldn't be too warm or too cold, and room temperature eggs are best to use rather than straight out of the fridge.
Brown sugar promotes more moisture than white sugar if you can use a bit of both... Some recipes only call for brown sugar.
You could try chilling the dough before placing on the baking sheet, chilling prevents the cookie from spreading too quickly, and becoming too thin and over-baking.
Be sure to bake only until the edges look set and the centre looks less set because while they're still on the hot baking sheet, before the cooling rack, the centre will firm up.
I hope this helps some!