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 each. Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes.
• After placing the first baking pan in the oven, put the second one in the freezer.
• 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.
• Bake for a total of 16 to 18 minutes until the edges are golden brown but the centers are much lighter.
• Transfer the baking pans to a wire rack; let cool completely before removing the cookies from the pan.