my mother used to bake CCC's all the time....her recipe included the teaspoon of water, but she didn't use it for the baking soda....she used to dump the chips in the bowl, then sprinkle the very hot water over the chips before stirring them into the batter....it made the edges of some of the chips start to melt, so when she stirred them in, there were streaks? smears? of chocolate through the dough....maybe whoever gave her the recipe told her to do it that way?....don't know why, but i've done it too (though i use 2 teaspoons of water) and i've never had to throw away a cookie because nobody would eat it, lol!

• Reply