I doubt that your error made much difference. As I mentioned, I make these cookies and put them in the freezer raw. The reaction obviously has a prolonged time to work and there is no noticeable difference in the cookies. If you want your cookies crisper, try baking them longer. You may need to reduce the temperature by 25F and extend the baking time - baking in the center of the oven. Make sure you cool them on a rack to prevent them from getting soft from the steam they release while cooling. If those steps fail, you could substitute two egg whites for one of the whole eggs. Egg whites give structure but tend to make things dry and crisp rather than moist and cakey.