: How does amount of flour affect cookies? What will happen to my chocolate chip cookies if I add more or less flour than the recipe calls for?

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A general answer, because a concise answer would need an entire recipe.

(all ratios that follow are by weight not volume measures)

Flour gives the cookie structure. The commonly followed ratio is:

Cookie dough = 3 parts flour, 2 parts fat, 1 part sugar

That 3:2:1 ratio results in the most common cookie texture.

Adding more flour give you a hard cookie like: ginger snaps, short bread, etc.

Reducing the flour, like a 1:1:1 flour-fat-sugar will give a drop cookie and often chewy.

I Googled, and found this informative piece How to Invent a Cookie Recipe.

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More flour will result in a "breadier" cookie. It will have more structure and be less chewy. Less flour will do the opposite, resulting in a softer, flatter cookie.
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