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1
With the rack positioned at the highest level, preheat the oven to 400 degrees F.
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2
Combine the flour, baking soda, and salt and set aside.
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3
With the mixer on low speed, combine the butter with both sugars, the egg yolk, vanilla, and water.
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4
(The small quantity of water makes a puffier cookie).
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5
Increase the speed to high and beat until thoroughly mixed and light.
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6
With a spoon or dinner fork, combine the creamed mixture with the dry ingredients.
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7
(The batter appears crumbly, but as you combine the remaining ingredients, it will come together and clean the bowl.)
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8
Stir or hand kneed in the chocolate chips.
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9
Using a heaping tablespoon of batter as a guide, make 13 evenly sized balls and place 2 inches apart onto a cookie sheet.
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10
Alternatively, using the tip of another poon, push the batter by heapin tablespoonfuls onto a cookie sheet in well-spaced rounded mounds.
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11
Decrease the oven temperature to 350 degrees F. Bake the cookies for 5 minutes, then reverse the pan so the back is in the front.
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12
Increase the oven temperature to 375 degrees F. and bake for 4 to 5 minutes longer.
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13
The cookies appear golden brown with small pale centers.
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14
Cookies will complete cooking as they cool on the pan.
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15
The shorter baking time produces a chewier cookie.
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16
Cool cookies in a pan on a wire rack for 2 minutes.
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17
Remove the cookies to a wire rack for complete cooling.
