Giant Chocolate Chip Crinkle Cookies

Preheat oven to 350°F and line baking sheets with parchment paper.

Beat softened butter with a hand mixer for 3 minutes. Add both sugars and beat another 2–3 minutes until light and fluffy.

Mix in egg, vanilla, and warm water until combined.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients on low speed until just combined. Fold in chopped chocolate.

Scoop dough into 12 large balls (about ⅓ cup each). Freeze for 15 minutes.

Place 4 dough balls on a baking sheet, spaced far apart. Bake one sheet at a time.

Bake for 10 minutes, then remove the pan and firmly drop it onto a heatproof surface from a few inches high to flatten the cookies.

Return to oven and repeat the pan banging at 13 and 16 minutes.

Bake for 18–20 minutes total, until edges are golden and centers are slightly soft.

Sprinkle with flaky sea salt and let cool completely on the baking sheet.