I have a question about the recipe "Chocolate Chip Cookies" from Phyllis Grant. Hi, I mixed these up last night and even just looking at the dough, it seemed to have an unusually high butter to flour ratio. I baked part of the batter, and as expected, these spread a ton and were very lacy. I am going to bake off the rest of the dough this morning, is there something I missed? Any tips? Or is this just meant to be a thin, lacy, cookie? Just wondering because I was hoping for those thicker, denser looking cookies in the photo. Thank you!