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1
Adjust an oven rack to the middle position. Line 2 sheet pans with aluminum foil (dull side facing up), parchment paper, or silicone mats.
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2
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium until creamy. Scrape. Add the sugars and salt. Beat on medium until light and fluffy, 2 to 3 minutes, scraping as needed. Add the egg, vanilla, and water, and mix on low to combine. Add the baking soda and mix. Add the flour and mix until almost combined. Add the chocolate and mix one last time. (At this point, the dough can be refrigerated for several hours or overnight.)
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3
Heat the oven to 350u00b0F. Scoop the dough into 100-gram balls (a heaping 1/3 cup each). Sprinkle with flaky salt, then place on a plate and freeze for 15 minutes before baking.
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4
Place 4 cookie dough balls an equal distance apart on one of the prepared sheet pans. Bake for 10 minutes, until the cookies are slightly puffy in the center. Lift the sheet pan and let it drop down against the oven rack, so the edges of the cookies set and the centers deflate. (If the centers don't deflate, bang a little harder.) 3 minutes later, after the cookies puff up again, lift and drop the pan again. Repeat this pan-banging one to two more times, to create lots of wrinkles. Bake for 16 to 18 minutes total, until the cookies have spread out, the edges are golden brown, and the centers are still gooey.
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5
Let cool for 10 or so minutes on the sheet pan before transferring to a wire rack to cool completely. Finish baking the remaining cookie dough in the same way as above.
