Mix the ground flax and the 2 Tbsp of water to create some vegan eggs. It should thicken after 5 minutes or so. If it's too thick add a little more water. Different ground flax will thicken differently, there should also be instructions on the back, however when I followed those I found the flax to be too runny. Adjust liquid as needed! It should be thick but easily slide out of a small bowl.

To a large bowl, add the flour, baking soda and baking powder, and salt. Whisk to combine. I recommend weighing the flour to 360 grams. Use more if needed.

In the bowl of a stand mixer, add the softened vegan butter and white and brown sugar. Use the paddle attachment and cream the butter and sugar on medium high speed for about 3-4 minutes, or until slightly fluffy. Scrape down the sides as need be.

Mix on medium and then add in the flax egg and vanilla extract. The mixture should get lighter and even fluffier. Mix for 1 - 2 minutes.

Stop the mixer, and add in the dry ingredients. Mix on the lowest setting so you don't spray flour everywhere. Only mix until you see no more dry flour, careful not to overmix.

Stop the mixer and add in the chocolate chunks or chips, then mix on low until the chunks / chips are well combined into the dough.

Preheat oven to 375 F / 190 C. LIne a baking sheet with parchment paper. Do not use cooking spray or oil.

Scoop out about 3 heaping Tbsp or 50 grams worth of the dough. Roll it into ball and place on the parchment lined baking sheet. Smoosh it down a bit with your hand to form a disk. I recommend baking 2-3 cookies as a test run to figure out how long you want to bake them. I would go for anywhere between 8 - 12 minutes. The longer you go, the more the cookies will spread and get crispy.

Once you have figured out how long to bake them, go ahead and do the rest, you may need to bake in batches.

After they are baked, remove from the oven and let them cool for 2 minutes. Then gently scoop them up with a spatula and let them rest on a wire rack for about 10 minutes and enjoy!