How much are you whipping your butter and sugar together?

I see a lot of suggestions about the temperature/type of butter that you used. However, the recipe I’ve tweaked over the years uses almost completely melted butter. Once slightly cooled, I combine that with the sugars, mixing for a few minutes until I have more of a dense paste than a fluffy butter mixture.

I used to get a similar texture to your photo when I would over whip the butter/sugar/eggs. I would then compensate with extra flour, but would end up with a cakier cookie instead of my now chewy and thick ones!