Preheat while doing other things. That's not a step that should take any effective time.
Don't measure so obsessively. Unless these need to be immaculate cookies, just accept a little variety. Scoop roughly with a spoon, or just your hands, and form into balls with your hands if necessary. If you desperately want precision, you could use a cookie dough scoop. But 56±3g sounds kind of over the top to me. Given that you said this is the main time sink, I'd suggest loosening up a bit.
Are you filling your cookie sheets fully? Do they fill your oven? Following a recipe's instructions to the letter, baking only 9 per sheet, is obviously the wrong thing to do if your cookies or baking sheets aren't the same sizes as those in the recipe. Note also that if you have many cookies per sheet, you can often fit more by tiling in triangles instead of squares.
And finally, reconsider your recipe. I'm sure this one is great, but keep in mind that most standard chocolate chip cookie recipes bake at 350F or 375F, and times more in the 8-12 minute range. If your recipe gives you exactly the cookies you want, and others don't, then stick with it, but if you're unnecessarily sticking to a recipe, try something else.
Edit: one more thought! Chilling the dough is probably important to your recipe, but you could measure/scoop while it's warmer and easier to work with, then chill in balls, and do the final forming once chilled.
And another, having seen your comment: given that you increased the baking time upon filling up the oven more, and are using insulated pans, you might actually want to increase the temperature to 350-375F and see if you can get back down to the 15-18 minute baking time. They may end up closer to the originally-intended consistency!
Powdered sugar is not an acceptable substitute to standard white (granulated) sugar.
During the creaming step, the hard sandy texture of granulated sugar creates small starter bubbles in the cookie dough. These bubbles will expand during baking, and are integral to the finished cookie's texture.
Ideally, use the correct kind of sugar called for by the recipe. Or, search for a recipe which specifically calls for powdered / confectioner's sugar instead of granulated sugar.
Best Answer
you need to let them cool completely on a wire rack before moving them to a plate or sealed container.
This will prevent the starch on the bottoms from steaming onto the plate.