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Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 10 minutes, until the cookies are slightly puffed in the center. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough-spaced wide apart-on each of three sheet pans lined with parchment paper. With a 2¼-inch standard ice cream scoop (or ¹⁄₃ cup measure), make 12 rounded scoops of dough and place them on a sheet pan. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. In a medium bowl, whisk together the flour, baking soda, and kosher salt. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. Scrape down the bowl with a rubber spatula.
Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Arrange three racks evenly spaced in the oven (see note).
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