3 c. all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 c. dark brown sugar, packed
3/4 c. butter, softened
2 tbsp. water
2 c. (12 oz.) semi-sweet chocolate chips
2 eggs
1/2 c. granulated sugar (optional)

Sift the flour, baking soda, and salt together and set aside. In a large saucepan, heat the brown sugar, butter, and water, stirring until the butter melts. Add the chocolate pieces and stir until nearly melted. Remove from heat and continue stirring until smooth.

Transfer to a large bowl and let cool for 5 minutes. With electric mixer on high speed, beat in eggs one at a time. Reduce speed and gradually add sifted dry ingredients. Let batter set at room temperature for about 10 minutes, until dough can be handled. (Do not refrigerate).

Line a cookie sheet with aluminum foil. Roll dough into walnut-sized balls, about 20 to the sheet. Roll in granulated sugar if desired. Bake for 12 to 14 minutes at 350 degrees. Tops will feel dry but not firm. The cookies will crisp as they cool on wire racks. These freeze very well. Makes about 7 dozen.