Preheat the oven to 350°F

Line 2 Half sheet pans with parchment paper

In small bowl whisk the flax meal with the aquafaba and set aside to thicken

With an electric mixer cream the vegan butter with both sugars and the salt with a paddle attachment on medium to high speed until light and fluffy - this will take approximately 3-5 minutes.

Scrape the bottom & sides of the bowl

Add the thickened super flax paste and then whip on high speed for 30 seconds to emulsify

Sift the flour with the cocoa power, baking powder & baking soda and add all at once to the creamed mixture.

Mix on low speed until well blended then add the mini chocolate chips

Scoop the cookie dough with a 2 ounce scoop or drop the dough by rounded tablespoons full onto parchment lined sheet pans - 12 dough balls to 1 Half Sheet Pan.

Press the balls of dough just slightly to help them take shape as they bake and if desired sprinkle a few more chocolate chips onto the tops of each.

Bake cookies in a preheated conventional oven for 12-14 minutes ~ until no longer raw & doughy in the middle.

It's harder to see "golden browned" for done-ness with a double chocolate chip cookie like this one

Cool slightly before serving