Preheat the oven the 350ºF and line a baking sheet with parchment paper.
Prepare the flax egg by adding 1 tbsp of flax meal with 3 tbsp of water. Let it sit for 5 minutes until a yolky consistency has formed.
Combine the butter and sugar together in a bowl and beat together to cream the mixer. Use hand beaters or a kitchen aid mixer. Then add the vanilla and the flax egg.
Combine all the dry ingredients (except the chocolate chips) together in a separate bowl. Mix slightly, then add to the butter mixture. Mix just until the ingredients are combined. Either hand stir or gently mix with your kitchen aid mixer paddle.
Fold in the chocolate chips, making sure to not over mix the batter. Spoon roughly 2 tbsp of batter for each cookie into a ball and then place on the baking sheet. Gently press down with the palm of your hand, spacing the cookies out nicely.
Bake for 12 minutes. Let cool on the sheet for 10 minutes and then transfer to a cooling rack to finish cooling. Cookies will be soft when they first come out of the oven so it is important to let the cooling process finish so they can firm up.