Gluten-Free Chocolate Chip Cookies

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 4 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl.

Add the dry ingredients and water and beat on low speed until the dough is uniform. Mix in the chocolate chips.

Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don't want to wait, form the dough into 1.5-inch (4-cm) balls, place on the baking sheets as instructed below, and chill in the freezer until firm, about 20 minutes.)

Preheat the oven to 350°F (175°C) and set a rack in the middle position. Line a 13 x 18-in (33 x 46-cm) baking sheet with parchment paper.

Drop the dough in firmly packed 1.5-in (4-cm) balls onto the prepared baking sheet, spacing them about 3 inches apart. If you'd like the cookies to look extra chocolatey and tempting after baking, press a few additional chocolate chips gently onto the top of each dough ball. Bake for 13 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.