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 10 minutes, until the cookies are puffed slightly in the center.
• Lift the side of the baking sheet up about 4 inches from the oven rack and let it drop down against the rack to set the edges of the cookies.
• Repeat lifting and dropping the pan for 2 more minutes to create ridges around the edge of the cookie.
• Bake for 16 to 18 minutes total, until the cookies are golden brown on the edges and lighter in the center.
• Transfer the baking pans to a wire rack; let cool completely before removing the cookies from the pan.