The one change that makes this work is basically using one cup of flour instead of two. Two is way too much goddamn flour and I failed this recipe twice before realizing that was the problem

One cup (and a little bit more since the dough was still kinda wet, a spoonful) and you're good to go

The funny thing is I forgot to mix in the baking soda and hastily tried to include it. After it's been chilling in the fridge for hours

I dunno if that worked, but what did help was brown sugar. I remember hearing a baker or two recommend using white and brown sugar in cookies since white gives you a crunchier exterior and brown gives you a soft, chewy interior. Something like that

And that might've saved it. And believe you me, these are delicious

The picture is from the last batch I made with the dough because I kept forgetting to take other pictures after realizing this time was a success