Preheat oven to 350F (180C, or gas mark 4).

In a food processor or blender, whip flaxseed and water together until mixture reaches a thick and creamy, almost gelatinous consistency.

Set aside.

In a large-size bowl, mix butter and sugar until creamy.

Add "flax egg" and vanilla.

In a separate bowl, blend flour, cocoa powder, baking soda, baking powder, and salt.

Add this dry mixture to the wet mixture, and mix until everything is well blended.

If you need a little extra moisture, add a small amount of water or nondairy milk.

Stir in chips.

Form balls and flatten slightly on an ungreased cookie sheet.

Bake for 7 to 9 minutes, until the tops are no longer gooey.