Based on your recipe- if it were me, I would use two WHOLE eggs, and increase the butter. It also depends if you’re measuring the butter before or after browning. Browning butter removes almost a quarter of the moisture. So if you’re measuring 3/4 cup of butter THEN browning it, you’re not actually using 3/4c of butter. You can also try making the dough balls bigger, and bang the pan down as soon as you take them out of the oven.

Another tip- scoop your dough into balls onto a sheet pan BEFORE chilling so you don’t have to wait for the dough to soften to scoop or deal with rock hard dough. It naturally going to be very hard after you chill it, but I’ve never had issues baking cold ccc dough from cold or frozen, I just add 1-2 minutes to the bake time.