Cream butter and sugars together with an electric mixer for about 5 minutes until light and fluffy.
Add egg replacer and vanilla to creamed butter mixture and stir to combine.
Add flour, baking soda, baking powder, and salt to butter mixture and stir to combine.
Fold in chocolate chips.
Form dough into log, cover with plastic wrap and place in the refrigerator for up to 24 hours.
When ready to bake, preheat oven to 350 °F.
Roll dough into smooth, round, Tablespoon-sized balls and place on a parchment-lined baking sheet
Bake for about 10 minutes or until cookies just begin to brown. They will still be very soft.
Remove baking sheet from oven and allow the cookies to cool on baking sheet for about 5 minutes.
Transfer to a cooling rack to cool further and enjoy.