Step 1

In a large mixing bowl, add butter, sugar, and brown sugar. Beat for 3-4 minutes or until light and fluffy, scraping the sides of the bowl often.

Step 2

Add water, egg, egg yolk, and vanilla and beat for 1 minute longer.

Step 3

Fold in flour, baking soda, and salt. Fold in chocolate chunks.

Step 4

Line a baking sheet with aluminum foil (this helps to allow the cookies to spread). Roll each dough into 3-ounce balls (slightly less than 1/3 cup). Place only 4 on a baking sheet to allow for spreading.

Step 5

Place in the freezer for 15 minutes. While they are chilling, heat the oven to 350 degrees.

Step 6

Bake for 10 minutes. After 10 minutes of baking time, open the oven and use an oven mitt to lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack. I repeat it again and then close the oven. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 15-17 minutes total, until the cookies have spread out and the edges are golden but the centers are still slightly undercooked.