Preheat your oven to 350°F (175°C) and line two baking sheets with aluminum foil.

In a medium bowl, whisk together flour, baking soda, and salt until combined.

In a stand mixer, beat unsalted butter until creamy, then add granulated and brown sugar, blending until fluffy.

Mix in the egg, vanilla extract, and water until fully combined.

Slowly add the flour mixture and mix until just incorporated.

Fold in chopped bittersweet chocolate until evenly distributed.

Form dough into balls and place on prepared baking sheets, spaced 2-3 inches apart.

Freeze the dough balls for 15 minutes to help set their shape.

Bake the cookies for 10 minutes, then bang the pan every 2-3 minutes until done.

Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.