Line 3 baking sheets with aluminum foil, dull side up. Preheat the oven to 350F.In a large bowl, beat the butter until creamy. Add the sugars and beat until light and fluffy. Add the egg, vanilla and water; mix to combine. Add the flour, baking soda and salt; mix on low until combined. Add the chocolate and mix until incorporated. The dough will seem really soft, but don't worry about it.Form the dough into 3½-ounce balls (a heaping 1/3 cup each). Place 1 ball in the middle of a foil lined (dull side up) baking sheet and freeze for 20-30 minutes before baking. After you put the first baking sheet in the oven, place a second one in the freezer.Place the chilled baking sheet in the pre-heated oven and bake for 10 minutes, until the cookie is puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookie set and the inside falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown while the centers are much lighter and not fully cooked.Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.
Tips & Tricks:
1. Make sure to form the balls while the dough is soft. I started the recipe one afternoon then had to rush out the door to a dinner party, so I threw the dough in the fridge. Rolling the 1/3 cup of dough would have been way easier if it was soft.
2. DO NOT OVER COOK (if anything, undercook). If you over cook them the slightest bit, they will be Chips Ahoy crunchy and desperately need to be dunked in milk to enjoy. When the center looks still light in color and doughy, take them out and let them rest!