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The purpose of this project was I wanted to see why the recipes wanted only a certain amount of flour in the cookie batter

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My hypothesis was correct and was supported by the experiment and the answer to my question is yes. The results could have been affected by how I changed the spoon that I was scooping the batter with because the other spoon I was using was to sticky. In the future I will use the same spoon full way through so that I don't have the risk of messing up the experiment. It would be interesting to see if different types of flour changes the cookies as well as different amounts.

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We put in a regular amount of flour in the first batch (2 ¼ cups of flour) and it was cakey and soft. Some crunchy parts but most of it was soft and creamy.
When we put in the batch with 1 ¼ of flour the batter was very crunchy and sticky. When we cooked the cookies they spread out and turned thin and cooked a lot faster than normal. For the next sheet of cookies we lowered the time to 6 minutes instead of 9 minutes. The cookies were about the same size when they started but when they came out of the oven it was about a inch wider.

When we put in the batch with 3 ¼ cups of flour the batter was super soft and very gooey around the chocolate chips. They were hard to put together and some of them fell apart. Hard to mix the batter and it took longer to get a little bit stickier. Still, some of the mix was not mixed together enough even with a lot of stirring.

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-I used the same amount of ingredients (besides the flour)
-Same cooking methods

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-Height of cookie
-Density of the cookie
-I changed tablespoon I used because of the cookie batter was stickier

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Amount of flour

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-Combine flour, baking soda, and salt in a small bowl
-Beat butter, granulated sugar, brown sugar, and vanilla extract, in a large bowl until creamy
-Add eggs, one at a time, beating well after each addition
-Gradually beat in flour mixture
-Stir in chocolate chips
-Drop by rounded tablespoon on ungreased baking sheets

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2 1/4, 1 1/4, and 3 1/4 cups of flour. 1 teaspoon baking soda. 1 teaspoon. 2 sticks of butter. 3/4 cups of granulated sugar. 3/4 cup packed brown sugar. 1 teaspoon of vanilla extract. 2 large eggs. 2 cups of chocolate chips. 1 teaspoon of salt. Pan. Mixer. Cookie tray. Spatula. Small bowl. Large bowl. Rounded table spoon.

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https://www.finecooking.com/article/the-science-of-baking-cookies-2
https://www.npr.org/sections/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet
"Measuring and Storing Flour", Better Homes and Gardens New Cook Book, 1996, Page 11.

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If you bake cookies with different amounts of flour, then the cookies qualities will change.

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Depending on what on the amount of flour added to the batter, could you make denser or less dense cookies on purpose?