Preheat the oven to 375 degrees F. Line 2 half baking sheets with parchment paper.
Cream together the butter, granulated sugar, brown sugar, salt, baking powder, baking soda, water and vanilla in a stand mixer fitted with paddle attachment. Scrape the bowl and beater and beat until smooth and fluffy, about 1 minute.
Beat in the egg white; the mixture will look broken – that is ok. Scrape the bowl. Add the flour and mix on low to combine.
Reserve about 1 tablespoon of the chocolate chips to the side and mix the rest of the chips into the cookie dough.
Scoop rounded tablespoonfuls of dough onto the prepared baking sheets in four rows of three. Once you've scooped all but the last few balls of dough, stir in the remaining chocolate chips and finish scooping.
Bake the cookies until they have puffed and sunken and the edges are golden, 18 to 19 minutes. Make sure to rotate the trays back to front and top to bottom after 10 minutes of baking. Allow to cool completely on the cookie trays.
Adding a tablespoon of chocolate chips to the last bit of cookie dough prevents your final few cookies from having too few chocolate chips.