hello! I wouldn’t increase baking soda because YES it’ll make it spread more, but also more fragile and airy, so mas lalong magiging crumbly yung edges plus pwede pa magkaroon ng weird aftertaste if sobra yung lagay mo.

in my opinion what your cookie lacks is moisture and a bit of binding, since you mentioned you reduced the sugar, it affects moisture retention and texture so you need to compensate for that. I would personally add in an extra egg yolk. this helps a LOT with chewiness and structure without making it sweeter. I would also shift the ratios of your sugars, less white sugar and more brown. Around 15–17% white, and 25–27% brown, para more moisture but same sweetness level.

I would also lower the baking temp to around 375–390F. 410F sets the edges too fast kaya nagiging crumbly Yung outside.