Instructions: Preparation Time: 0:30
Make sure the oven rack is in the highest position.

Combine the flour, baking soda and salt in a bowl and set aside.

With mixer on low speed, combine the butter with white and brown sugars, egg
yolk, vanilla extract and water. Increase the speed to high and beat until
thoroughly mixed and light.

With a spoon, combine the creamed mixture with the dry ingredients. The batter may appear crumbly, but it will come together. Stir in the chocolate
chips.

Using a heaping tablespoon as a guide, make 13 evenly sized balls and place
2" apart onto a cookie sheet.

Put the cookie sheet in the oven and immediately decrease the temperature to
350x. Bake for 5 minutes, then reverse the pan so that the back cookies are
now in the front.

Increase the temperature to 375x. Bake for 4-5 minutes longer; the cookies
will appear golden brown with small pale centers. Cookies will complete cooking as they cool on the pan. This technique produces chewier cookies.

Cool the cookies on the pan for 2 minutes; remove to a rack to cool completely.

Yields a bakers dozen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.