Preheat your oven to 350°F (175°C) and line baking sheets with dull-side up aluminum foil.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt until well combined.

In a large mixing bowl, beat ¾ cup of room-temperature unsalted butter, ½ cup of granulated sugar, and ¾ cup of brown sugar until light and fluffy, about 2-3 minutes.

Add 1 large egg, 2 teaspoons of vanilla extract, and 1 tablespoon of water to the mixture, and mix on low speed until combined.

Gradually add the dry mixture to the wet mixture and mix on low until just combined; fold in 2 cups of chopped chocolate.

Form the dough into 3½-ounce balls and place them evenly spaced on the prepared baking sheets.

Chill the dough balls in the freezer for 15 minutes.

Bake the cookie-filled sheets for 10 minutes, then bang the sheets against the oven rack 2-3 times, return to the oven for another 6-8 minutes until edges are golden.

Transfer cookies to a wire rack to cool completely.