Cream together butter, sugars, vanilla, and almond extract.
Mix 1 tbsp of egg replacer with 2 tbsp water. Let sit for 10-15 seconds.
Add egg replacer to creamed ingredients and beat well. You'll want the egg replacer to be fully and evenly incorporated.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
Slowly combine the dry mixture into the creamed sugars.
Fold in chocolate chunks and refrigerate dough for 30 minutes. About 15 minutes after putting dough in the refrigerator, preheat oven to 350.
Once cooled, spoon dough by the tablespoon into uniform balls and place onto greased or lined cookie sheet.
Bake for about 10 minutes or until spread into a flat round cookie, fully cooked around the edges. Remove from oven and let cool in the pan until the cookies are stiff enough to remove with a spatula and place on a cooling rack.