I always remember that 1 tsp of water being in the recipe on the back of the chip bag and usually added it with the vanilla after creaming the sugars and butter and adding the eggs. I never remember it saying to put the baking soda and the water together. I could never understand why that small amount of water was listed. Now it's no longer listed so I assumed it was decided that it was no longer needed or that egg sizes were better standardized. We always just added the salt and baking soda along with the flour in the sifter and sifted it in. What difference does dissolving the baking soda make?

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