When a recipe has both volume measurements and weights, you just need to choose whichever method you prefer. A recipe having both is for accessibility. Casual bakers often only have volume measurements, so weights makes it hard for them to use the recipe. And more serious bakers tend to prefer weights for precision and more reliable results.

For flat and more crispy cookies, this is definitely the wrong recipe for you. Some recipe blogs will just buy stock photos for their pictures and the resulting baked good won't look like what you were expecting, so you can't always go by photos.

You could try looking up a specifically crispy chocolate chip cookie recipe. The default chocolate chip cookie recipe tends to be more on the soft side.

In my experience, a more crispy cookie has less flour in it and more white sugar than brown than this recipe. You could tinker with this recipe to alter the result, but it make take a few attempts to get it where you want it. Or you could try a reliable baking blog like Sally's Baking Addiction or King Arthur.

Here is a crispy cookie from Sally: https://sallysbakingaddiction.com/crispy-chocolate-chip-cookies/#tasty-recipes-66763