In a bowl mix together the dry ingredients with a whisk to remove any large lumps and set aside.

Make the rich flax egg by whisking the flax meal into the water until completely combined then whisk in the oil. Set aside for five minutes to thicken.

In a separate bowl using a stand or hand mixer, cream the butter for a few minutes to lighten it. Add the sugars and continue to mix for one to two minutes scraping down the sides of the bowl as needed. Add the flax egg mixture and vanilla and blend until fully incorporated.

Add the flour mixture all at once and mix just until there are a few streaks of flour left. Add the chips and combine just until the dough is smooth and there’s no traces of flour left.

You can bake the cookies immediately but I’ve found they do benefit from some refrigeration. I refrigerated my dough overnight but again, it’s not absolutely necessary.

Preheat your oven to 350°. Line a large full sheet baking pan with parchment paper or spray it (I prefer aluminum or gold finish nonstick pans) and scoop the dough. I explain the three different methods in the post and the one I felt worked best was to use a standard sized spring release ice cream scoop then roll the dough into a ball, separate the dough ball in half then price it back together from the opposite sides and place it on the sheet seam side up. You can certainly go old school and drop dough from a large tablespoon but to get them to look like mine as pictured you’ll need to follow my method.

All ovens vary but the key to getting these cookies crisp on the outside and chewy on the inside is to not over bake them. I use a convection oven and 11 minutes was the sweet spot for me but depending on the size you made them and your oven, the time could vary from 1-3 minutes so best to check often. They should look a little loose in the middle but baked with golden edges.

When done baking, remove from the oven and give them a hard rap or tap on the counter to deflate them a bit. They’ll pool and ripple that way. I also use a glass or bowl to spin around the outside edges of the cookie to make them perfectly round but it’s not necessary. If you want to add a few more chips to the top while they’re hot so look prettier now would be the time to do that.

Store cookies in an airtight container at room temp or in the fridge.