In a medium bowl, use a hand mixer to cream the butter and sugars until they're thoroughly combined.
Gently mix in the flour and baking soda until just blended.
Stir in the vanilla extract, water, and oil until everything is evenly mixed. Next, gently fold in the chocolate chips.
Using a medium cookie scoop or a large tablespoon, drop the dough onto a baking sheet lined with parchment paper or a silpat. Make sure to space them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until you notice the edges beginning to brown slightly.
After baking, allow the cookies to sit on the baking sheet for 2 minutes before moving them to a cooling rack.
You can enjoy these delightful cookies either warm or completely cooled. Enjoy!
Notes
Use Properly Softened Butter: Ensure your butter is softened but still cool for this recipe. It should yield to pressure and leave an indentation when pressed, but not be overly soft or melted.
Accurate Flour Measurement: For precise flour measurement, avoid scooping directly with the measuring cup. Instead, use a spoon to lightly fill the cup, slightly overfilling it. Then level it off with the back of a knife or a straight-edged utensil. This spoon and level method prevents the flour from being overly compacted, ensuring you don't use more than the recipe requires.
Avoid Overbaking: Watch the baking time closely. Remove the cookies from the oven as soon as the edges start to turn golden, typically between 10-12 minutes. This timing is crucial to maintain the soft, chewy texture in the center while achieving slightly crisp edges.