Preheat the oven to 375° F
Cream the butter, eggs, molasses, vanilla, and water. This CAN get messy, make sure to start on the lowest setting. This will seriously take forever but it's SO WORTH IT. Put the love in and you won't be disappointed.
In a large bowl, sift (seriously, do it even if you get the "presifted" flour...with love of course) together the sugars (even the brown sugar), baking powder, baking soda, salt and flour.
Add the dry flour mixture to the wet mixture literally one cup at a time. Make sure everything is well incorporated before adding the next scoop.
Add the chocolate chips in...it'll be difficult to mix, but it's worth a broken wooden spoon or two
Use your melon baller (or a spoon) to scoop and plop on an ungreased or silicone baking sheet lined cookie sheet.
Bake for 8-10 minutes or until light brown around the edges. Our lucky number is 9 minutes, we bake two sheets at a time and alternate sheets halfway.
Remove from the oven and let the cookies sit for 1 minute on the cookie sheet before moving to the cooling rack.