In a small bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a standing mixer, beat the butter on medium speed until creamy.
Add the sugars and continue to beat for 2 - 3 minutes until light and fluffy.
Reduce mixer speed to low and add the egg, vanilla bean paste and 2 T water. Mix until combined.
Slowly add the flour mixture and mix until combined.
Add the chocolate chips and mix until just incorporated. Refrigerate the dough for several hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Using an ice cream scoop, place dough balls equal distance apart on the prepared baking sheets and refrigerate for 10 - 15 minutes.
Place the chilled baking sheet in the oven and bake for 8 minutes.
Remove the baking sheet and bang on the counter to collapse the cookie dough. Return to oven and bake 2 minutes.
Remove and bang on the counter again. Bake for 2 minutes more.
Transfer the cookies to a wire rack and let cool. Repeat with remaining cookie dough.
Serves 24 cookies
To Be Noted
I also love to make the following substitutions: Banner Butter Dark Chocolate and Sea Salt butters instead of the cultured butter. And, Xocolatl Blood Orange + Raspberry 60% cacao chocolate and Ritual Honeycomb Toffee 75% cacao chocolate instead of the dark chocolate chips.
This is my adapted version of Sarah Kieffer’s Giant Crinkled Chocolate Chip Cookies.