Why Are People Adding *This* to Their Chocolate Chip Cookies?

You may have come across the buzz about adding water to chocolate chip cookie dough. But is water really the secret ingredient your cookies need, or is it just a trend? We put it to the test using our top-rated chocolate chip cookie recipe and also consulted a baking expert. Here’s what we found out.

Why Add Water to Cookie Dough?

There are varying opinions on whether adding water to cookie dough actually makes a difference. According to the recipe for The Best Chocolate Chip Cookies, a splash of water creates steam as the cookies bake, helping them puff up thanks to the baking soda. Some suggest that mixing warm water with baking soda helps break up clumps and evenly distributes it through the dough. Others believe it activates the baking soda more quickly. But do any of these ideas really work?

We Asked the Experts

Chef Susan Reid, expert baker and author at The Well Plated Life, explains that dissolving baking soda in water is likely an old technique used to evenly distribute it in the dough. Since baking soda absorbs moisture quickly and clumps together, this method was once helpful. However, with modern food storage solutions, this step is no longer necessary. Instead, Reid suggests sifting the leavening agents with the other dry ingredients for an even mix.

As for other possible effects, Reid believes adding water to the dough would likely result in a softer, cakier texture, depending on how much is used. She also points out that mixing water and baking soda to speed up the leavening process isn't particularly beneficial. “The impact would be minimal given the small quantities and the short bake time for cookies,” she explains.

We Tested It Ourselves

Curious about the impact of adding water, we decided to try it ourselves. We baked two batches of our Best Chocolate Chip Cookies recipe—one with water and one without. The only variation was that for one batch, we dissolved the baking soda in a tablespoon of warm water before mixing it into the dough.

The Results

Is it worth adding water to your cookie dough? Based on our tests, the answer is no. After baking both batches, we couldn't spot any differences in appearance or flavor. Even our blind taste testers agreed—the cookies were identical in both looks and taste.

Though we’d like to conclude here, it’s important to consider one more factor: moisture. Since cookie dough contains ingredients with different moisture levels, results can vary from batch to batch and baker to baker. Factors like elevation and humidity also play a role. While adding 1 tablespoon of water made no difference for us, it might produce different results for someone else in a different location.

Final Thoughts

The main advantage of adding water to your cookie dough is to moisten the batter. If your dough seems dry after mixing (especially when using browned butter), a tablespoon or two of water could be just what it needs to avoid a crumbly texture. Our suggestion? Keep some water nearby, but don’t automatically assume you’ll need to add it.