In a stand mixer, with a paddle attachment, beat the butter until creamy. Add in sugars and beat on medium until light and fluffy, about 2-3 minutes.
Add in egg, vanilla, water and mix on low until combined.
Add in flour, salt and baking soda and mix on low until just combined.
Add in chocolate and mix on low until combined. Do not over mix. (Dough can be refrigerated at this point for several hours or overnight if desired but does not need to be)
Form the dough into 1/4 cup size balls. Place 6 balls on a parchment lined baking sheet, evenly spaced apart. They will spread!
Place pan with dough into the freezer for 15 minutes.
Place the chilled baking sheet into the oven and bake for 8-9 minutes until the cookies are puffed slightly in the center and have begun to spread on the edges. Lift the baking sheet and bang it against the oven rack. The edges of the cookie will set and the middle will fall down.
Bake for another 2-3 minutes and bang again. Repeat again. Bake for a total of 12-15 minutes until the cookies have spread out the edges are golden brown and the center is not fully cooked and lighter in color.
Cool on baking sheet for 2-3 minutes and then remove to a cooling rack.
Repeat with remaining cookie dough. As soon as you put one sheet into the oven, place another sheet with scoops of dough into the freezer.