Yes, I meant in the subsequent recipe, my apologies for lack of clarity. Seems it was because more water creates a crisper cookie, and people wanted fluffier.

Adding additional water can further hydrate the flour and make a cookie chewier. In larger amounts, water in cookie dough can cause a more drastic spread (increasing crispness) and a crinkled texture as the dough rapidly rises and falls in the oven, as seen in the pan banging cookies I mentioned above.