Whisk together flour, cocoa, baking soda and salt. Set aside.
Cream sugars and butter together until light and fluffy.
Add in egg, vanilla and water and beat until well blended.
Gradually stir in dry ingredients.
Fold in baking chips.
Refrigerate dough for 1 hour.
Preheat oven to 375 degrees.
Line cookie sheet with parchment paper or lightly grease.
Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick.
Bake for 7-8 minutes or until they are set. Do not over bake.
Remove from oven, sprinkle with additional Andes chips if desired, and let cool on a rack.
Store in an airtight container.