Cream the butter and both sugars using high speed of an electric mixer. Scrape bowl.
Crack the egg into a bowl and beat with a fork. Measure out 2 tablespoons of egg.
Add the 2 tablespoons egg, the water and the vanilla to the sugar mixture and beat just until blended. Scrape sides of bowl again. Thoroughly stir together the salt, baking soda and flour. Add to the dough and stir until it’s almost mixed in. Add the chips and candy and continue stirring until flour mixture disappears.
Scoop the dough into 6 large scoops. If you want more rounded looking cookies, make the scoops/balls very compact. If you want scraggly cookies, don't shape the balls as tight. Chill the scoops for several hours on a plate.
Preheat oven to 375 degrees F.
Bake the cookies in a well-preheated 375 degree oven for about 18 minutes. Pull sheet from oven. Using a spatula, push the cookies inward to make them fatter (taller, less wide). ! Let cool on the baking sheet until they are just slightly warm, then transfer to the freezer and freeze until ready to serve. Thaw and serve.