Preheat oven to 350 degrees. Line two baking sheets with foil, full side up.

In a small bowl whisk together flour, salt, and baking soda. In another small bowl whisk together egg, water, and vanilla. Set both aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium until creamy, about 1 minute. Add the sugar and brown sugar and beat on medium until light and fluffy, about 3 minutes. Add in wet mixture on low speed until combined. Add dry mixture on low shows until combined. Remove bowl from stand mixer and mix in chocolate chips by hand.

Using the 1/4 cup cookie scoop, form dough into balls and place about 3-4 cookies on baking sheet, well spaced apart as these cookies spread a lot.

Bake one tray at a time for about 8 minutes until spread out but still puffed up in center. Lift sheet pan a few inches of the rack in the oven and let fall back down, so edges appear around cookies. Then every 2 minutes lift and bang the pan again until the cookies turn golden brown around the edges, about 15 minutes.

Let first tray cool while you begin baking the second one. Once first tray of cookies is cooled, transfer cookies to rack.