Preheat oven to 350°F. Spray a 9x13-inch jelly roll pan or baking pan with nonstick spray. Set aside.
In a medium bowl, whisk the flour, salt, baking soda, and baking powder together. Set aside.
2 cups all-purpose flour, ¼ teaspoon kosher salt, ¼ teaspoon baking soda, 1 teaspoon baking powder
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on high until light and fluffy, about 2 minutes.
½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
Add the egg yolks, water, and vanilla. Beat well and scrape the sides of the bowl as needed.
2 egg yolks, 1 tablespoon water, 1 teaspoon pure vanilla extract
Add the dry ingredients to the wet ingredients and mix just until incorporated.
Transfer the cookie dough to the prepared pan. Press the dough into an even layer.
Evenly sprinkle the chocolate chips on top of the cookie dough. Slightly press the chips into the dough. Set aside while you make the meringue.
12 ounces semisweet chocolate chips