In a stand mixer fitted with the paddle attachment, cream together butter and both sugars on high speed until pale and fully combined (2-3 minutes). Use a spatula to scrape down the sides as necessary.
Add the egg, vanilla, and water, and beat another minute on medium speed until fully combined.
Add the flour, baking soda, and salt (I recommend adding the flour one cup at a time to avoid a mess) and beat on LOW speed until just combined. Do not over-beat or your cookies will spread too much!
Fold in the chocolate chips with a spatula until evenly distributed.
Place dough in the refrigerator for at least 30 minutes. This prevents over-spreading!
Drop dough by rounded tablespoons onto baking sheets lined with parchment paper (I usually do 1 dozen per sheet). Sprinkle each cookie mound with a pinch of coarse sea salt!
Bake for 10 minutes, or until golden brown. Cook on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
You can bake these cookies without refrigerating the dough first if you are short on time - just know they are more likely to spread, especially if it's warm in your kitchen! It helps if you start with butter that is just barely room temperature, rather than super soft.Make this your own with any add-ins you want: nuts, shredded coconut, dried fruit - get creative!
Find this and more delicious recipes at www.katiebirdbakes.com! Please rate and leave a comment on this recipe if you enjoyed it, and tag @katiebirdbakes on Instagram!