In a small bowl, whisk flour, cocoa, baking soda, baking powder and salt together. Set aside.
In a large bowl, mix the butter and sugars together until combined well. Whipping them together will create a cake-like cookie, just mixing until combined will create a gooey cookie. I usually go for gooey.
Add eggs one at a time, mixing well between each addition. Add vanilla, water, and food coloring.
Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched but not too wet. You may need to add a little extra flour, or leave a little bit out (see note).
Fold in the chocolate chips until they are evenly distributed. You can always add more if you like extra chocolate!
Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
Bake for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
If you have a crunchy cookie lover in your life, just bake them a little longer, about 12 minutes until the edges and tops are light golden brown.
The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!