Measure flour, then resift with baking salt and baking soda. Set aside.
In a large bowl, combine butter, sugars, water and vanilla.
Beat with electric mixer about two minutes until creamy.
Add eggs, one at a time, and beat until fluffy.
Gradually add the sifted ingredients and beat with mixer for about two minutes until very well blended.
Stir in chocolate chips.
To Bake
Drop heaping teaspoonfuls of dough on baking sheets lightly sprayed with non-stick cooking spray. I like to use a scoop (affiliate link) for scooping the dough and reusable silicone baking mats (affiliate link) on my baking sheets instead of the non-stick spray.
In preheated oven, bake cookies on middle rack of oven and for 10 to 12 minutes. Do not overbake.
Remove from oven when lightly browned and slightly crispy on bottom. They may seem slightly undercooked
Cool one minute on baking sheet then transfer to paper towels (or lightweight dish towel) to cool completely. Yes, you read that right. Use a paper towel or dish towel, not a cooling rack. This is what helps the cookies stay soft and chewy! Towel can be placed directly on a clean kitchen counter or I sometimes use an extra baking sheet and lay the towel on that.
Notes
Baked cookies should be stored in an airtight container at room temperature up to one week (if they last that long) or in a labeled freezer safe container for up to three months. I like to use reusable freezer labels--I love them! To Make Cookie Dough Ahead: Want fresh cookies any time? This cookie dough is super easy to make ahead! I like to scoop some of the dough onto an extra baking sheet and then freeze those cookie balls until they are solid. Once they are frozen, you can store them in a freezer safe bag (I like these silicone bags (affiliate link)). You can bake them from frozen! Just add a couple of extra minutes on to the total baking time. As oven temperatures may vary, start on the minimum baking time and add extra minutes as needed.