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Preheat the oven to 325°F (165°C) convection (fan assist)* and line 3 baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, granulated sugar on high speed until light and fluffy, about 3 minutes.
In a separate, medium bowl, combine the flour, salt and baking soda.
On low speed, add the flour mixture to the butter and mix until combined. The mixture will be crumbly.
Add in the water and vanilla and mix until the dough is formed. Finally, fold in the chocolate chips.
Roll 1 tablespoon-sized scoops of dough into balls, then flatten until the dough is ¼-inch (6mm) thick and place 2-inches (5 cm) apart on the prepared baking sheets.
Bake the cookies for 10 -12 minutes, until cookies are golden brown. Once out of the oven immediately do a 'pan bang' on the counter to create a crinkle on top. Allow to cool completely on the tray.
Enjoy the cookies with a big glass of cold milk. Store in an airtight container at room temperature for up to 1 week.