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1.
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Adjust two racks to divide the oven into thirds and preheat oven to 375 degrees.
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Cover cookie sheets with aluminum foil.
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2.
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In the large bowl of an electric mixer cream the butter (or possibly butter).
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Add in the salt, vanilla, and both sugars.
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Beat well.
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Add in the Large eggs and beat well.
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3.
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On low speed add in about half the flour and, scraping the bowl with a rubber spatula, beat only till incorporated.
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In a small c. stir the baking soda into the warm water to dissolve it, then mix it into the dough.
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Add in the remaining flour and beat only to mix.
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4.
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Remove the bowl from the mixer and stir in the chocolate morsels.
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5.
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Although this dough can be simply dropped from a tsp., they are much better if you roll the dough between your hands into balls for a more even shape and color.
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Use a rounded tsp.
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of dough for each cookie and place the mounds on wax paper.
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Then wet hands with cool water, shake off excess water, pick up a mound of dough and roll it between your hands into a smooth, round shape, then press it between your hands to flatten into a round shape about 1/2 inch thick and place it on the foil covered cookie sheets.
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6.
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Bake two sheets at a time, reversing the sheets top to bottom and front to back as necessary during baking to insure even browning.
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7.
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Bake for about 12 min or possibly till browned all over.
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Let the cookies cold for a few seconds on the foil till they are hard sufficient to be moved.
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Transfer with a wide metal spatula to racks to cold.
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Store airtight.
