Preheat your oven to 350 degrees, get a cookie sheet with a Silpat, and set it aside.

Make your flax egg by mixing 2 TB flax meal with 4 TB water, stir and set aside.

Take your stand mixer or hand mixer and add your flour, cocoa powder, baking powder, salt, sugars, and butter mix until mostly combined. This will be a bit chunky, and that's okay.

Take a small bowl, place the 8 oz of chocolate chips in it, microwave for 30 seconds, and stir, then another 30 seconds, and stir until it's melted. DO NOT overcook, or it will seize up, and you'll have to start over.

The melted chocolate, flax egg, and vanilla extract mix until combined. Then mix in your ¾ cup chocolate chips.

Take your cookie scoop or, with your hands, make even balls of dough. Place 12 dough balls evenly spaced on your cookie sheet. Flatten the balls slightly.

Bake in the oven for 8-10 minutes. Bake until the edges are getting set; it's okay if the middle isn't done; they will cook on the cookie sheet, and you do not want to overbake. Let it sit on the cookie sheet for 5 minutes, and then place it on a cookie rack.

Repeat with the remaining dough, but note that the second batch will have been set longer and might cook slightly different from the first.

These are best the same day but still great the next day and can be stored in the freezer.