Baking Instructions

• Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans with aluminum foil, dull side up.
• In a small bowl, whisk the flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with a beater blade, beat the butter on medium until creamy, about 2 minutes.
• Add the granulated sugar and brown sugar, and beat on medium until light and fluffy, 2 to 3 minutes.
• Add the egg, vanilla, and water and mix on low to combine.
• Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
• Form the dough into balls weighing 3½ ounces (100 g) each. Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes before baking.
• Place the chilled baking pan in the oven and bake for 10 minutes. Lift the side of the baking sheet up about 4" from the oven rack and let it drop down against the rack.
• Repeat lifting and dropping the pan a few more times to create ridges around the edge of the cookie. Bake for a total of 16 to 18 minutes.
• Transfer the baking pans to a wire rack; let cool completely before removing the cookies from the pan.