**Keep chilling the dough, and focus next on baking time.** For chewy cookies, the edges should be lightly golden while the centers still look soft; they firm up as they cool.

For your next batch:

- **Rest the dough overnight in the refrigerator.** Chilling controls spread and helps develop a chewy texture. [King Arthur’s chilling advice](https://www.kingarthurbaking.com/blog/2023/09/27/best-cookie-tips)
- **Use more brown sugar than white sugar**, keeping the total sugar amount unchanged initially. Brown sugar helps retain moisture and keeps cookies bendy. [Cookie science](https://www.kingarthurbaking.com/blog/2016/12/21/cookie-science)
- **Try a slightly shorter bake.** Bake two test cookies, checking them a minute or two earlier than usual. Let them cool before judging the texture.
- **Transfer them to a rack after about five minutes.** Leaving them on the hot baking sheet longer can make them crisper. [Chewy chocolate chip cookie recipe](https://www.kingarthurbaking.com/recipes/chewy-chocolate-chip-cookies-recipe)

Be cautious with further butter increases: extra butter can encourage spreading, producing thinner cookies that crisp more easily. Since your current changes helped, keep those amounts steady while testing the baking time. Store the cookies in an airtight container once completely cool.