In a small bowl, begin by whisking together the flour, baking soda and sea salt.
In the bowl of a stand mixer, beat the butter on medium until creamy, about 1 minute.
Add the granulated and brown sugars, then beat on medium speed until fluffy, roughly 2 to 3 minutes.
Add the egg, vanilla and water. Mix on low to combine.
Add the flour mixture and mix on low until combined. Then turn speed on the mixer up to medium and beat for 30 seconds to activate the xanthan gum that is in the gluten-free baking flour mix.
Stir in 6 ounces of your chocolate chips, reserving 1 ounce to push into the top of the dough balls.
Cover bowl with Reynolds Wrap® Heavy Duty Foil. Refrigerate dough for at least 30 minutes.
Preheat the oven to 350° F and line two baking sheets with the foil, matte side up.
Form the dough into about 1/8-cup-size rounded balls. Place 4 dough balls onto your Reynolds Wrap® Heavy Duty Foil-lined baking sheet.
Bake for 8 minutes, until the cookies are puffing up slightly in the center. With your hot mitt, lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack so the edges of the cookies set and the inside “puffed up part” falls back down. After the cookies puff up again in roughly 2 minutes, repeat the process of lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake about 15 minutes total, until the cookies have spread out and the edges are golden brown, but the centers are much lighter and not fully cooked.
Transfer the baking sheet to a wire rack. Let the cookies cool completely before you remove the cookies from the pan and place onto another cooling rack. It’s important to wait until the cookies are fully cooled so they won’t break apart in the center.
Store leftover cookies in a bag or container to keep fresh, up to three days, then freeze. Enjoy