I've made a lot of chocolate chip cookies in my day. These are the best.

Ingredients:

3/8 c margarine (I prefer Earth Balance)
1 cup packed brown sugar
3 tablespoons white sugar
egg replacer for 1 egg, prepared according to package directions
1 1/2-2 tbsp water
2 teaspoons vanilla extract
1 7/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips or dark chocolate chunks

Directions:

In a medium bowl, cream together the earth balance, brown sugar and white sugar until smooth. Beat in the egg replacer, water and vanilla. Sift together the flour, baking soda, baking powder, and salt; stir into the creamed mixture, until dough holds together. Add more water, 1 tbsp at a time, if dough is too dry. Finally, stir in the chocolate chips. Cover and refrigerate until chilled through, at least one hour. (You can skip this step, but chilling the dough is what makes the cookies soft and chewy.)

Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet or line with parchment paper. Roll dough into 1 1/2 to 2” balls and space 2-3 inches apart on prepared baking sheet.

Bake for 8 to 10 minutes in the preheated oven, until just golden around the edges. The cookies will still be soft in the center. Cool on baking sheets for 5-7 minutes, then transfer to cool on wire racks.