Preheat the oven rack to 350°F. Line 3 baking sheets with aluminum foil, full side up.
In a small bowl, whisk the flour, baking soda, and salt.
In your stand mixer bowl fitted with a paddle, beat the butter on medium until light and creamy. Ass in both sugars and beat on medium until fluffy, about 2 to 3 minutes. Add in the egg, vanilla, and water and mix on low until everything is combined. Add the dry mixture and mix on low until combined again. Add in the chocolate and fold with a spatula.
Form the dough into 100g balls or heaping 1/3 cup each. Place 4 balls onto the baking sheets with equal distance apart ( they will get huge!) and freeze for 15 minutes before baking. After your place the first baking sheet in the oven repeat the freezing process with the second baking sheet.
Bake the cookies for 10 minutes, when the cookies are puffed up 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. The edges of the cookies will set and the inside will fall back down. Don't be scared, they will puff and de-puff again multiple time.
Bake the cookies for another 2 minutes, until they puff up again and repeat the banging process. Repeat a few more times to create ridges around the edge of the cookie. Bake for about 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the center is still lighter and not fully cooked.
Transfer the baking sheet to a wire rack; let it cool down completely before removing the cookies form the pan.