Do NOT scoop your flour (this will lead to a dense, tough cookie). Instead, before measuring, you need to aerate your flour. As it sits in the container it gets compacted. Use a fork to aerate your flour (fluff it up) then spoon it into a measuring cup. Finally, level off the cup with the back of a butter knife. I f you have scooped properly, a cup of flour should weigh 4.5 ounces or 120 grams.
Cream together the butter, white sugar, brown sugar, 1 teaspoon salt, 1 teaspoon baking soda and 1/2 teaspoon cream of tartar until smooth. Beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla and 2 teaspoons water. Stir in flour, 1 cup at a time, then stir in chocolate chips. Drop dough by walnut-sized spoonfuls onto the prepared pans. Flatten balls slightly.
May be stored, covered, in refrigerator for up to 3 days or in freezer in a freezer bag for up to 8 weeks.