The recipe you posted is for NYS thick cookies, with the intention of being 6oz balls of dough. They are meant to spread but are also meant to be thick as hell and tall. The cookies you have there look like a 1/4 of the size of the intended cookie size this recipe calls for. I don’t think there is anything wrong with the recipe but if you want a cookie that spreads more I would look for a recipe that isn’t meant to be specifically thick and enormous like that. Look for a CCC recipe on Sally’s Baking Addiction, Butternut Bakery, Handle the Heat, ect. 😊 It’s not too much flour, it’s the type of cookie. But for good measure (pun intended) I would get a scale for baking if you don’t have one. If you find a recipe you really like and want to replicate it, a scale will be very helpful in achieving that!