This has smelled great in the ferm fridge the whole time and when I took gravity readings. Should go in the keg soon.
Since you're kegging, at least you don't have to be afraid of potential bottle bombs.
Did you taste the sample? Even when sweeter than intended, it must taste pretty good, you still attenuated almost 50 points, it's good beer!
You really need to rethink your boil process. A fairly small 2 gallon boil volume for a 5 gallon batch is not advantageous for higher gravity beers and IPAs as they benefit from full boils. Maybe brew smaller batches, use a larger kettle, or spread the boil over 2 pots.
After the steep, I'd start out with
only 1-2 pounds of LME in the early boil, add bittering hops and late boil hops during the boil as usual. Keep topping up the kettle with hot or boiling water as water boils off. A mere simmer is plenty, no need for a wild rolling boil.
You don't even need to boil a full 60 minutes when using extracts. Due to a low gravity boil you'd still get enough bittering (IBUs). Depending on the style, a 20-30' boil may be enough.
At flameout add the rest of the extracts, stir well, scrape the bottom of the kettle to make sure they're dissolved.
If your wort dips under 150-160F after adding them, bring the temp back up to 150-160F, slowly, under constant stirring to prevent potential scorching.
Generally it's recommended to keep wort at 150-160F for at least 10' for it to pasteurize. Not sure what the consensus is right now. You can do your hopstand hops during this time too as it coincides.
Definitely make a yeast starter when using liquid yeast. Aim for 200-250 cells for 5-5 gallons of . Don't cold crash, pitch the whole starter. If you overbuild thew starter somewhat, you can save some starter out in a mason jar to make a starter from for a next batch. Etc.