Grind 1 tablespoon of chia seeds in a coffee grinder and add to a medium mixing bowl, combine all the dry ingredients and mix well.

In a large mixing bowl, or in a mixer with paddle attachment, cream together the butter and sugar until combined.

Add in the maple syrup and mix well.

In a double-boiler, melt 1/2 cup of the semi-sweet chocolate chips over medium-low heat.  (If you don't have a double boiler you can place a heatproof bowl on top of a pan with water in it.  Make sure the bowl is bigger than the pan.)

When the chocolate is melted, add to the butter/sugar mix and mix until completely incorporated.

Add half the flour mix, mixing on low speed or by hand.

Mix in the rest of the flour.

Mix in the remaining chocolate chips and chunks.  I like to reserve enough chunks to press onto the top of each cookie, but that's totally optional.

Pre-heat the oven to 350°F.

Line a baking sheet with parchment paper.

Using a one-ounce cookie scooper, scoop up the dough and level it flat then release the scoop onto the parchment. Or use a tablespoon and measure out two tablespoons of dough. Make sure to level them out flat in the measuring spoon.

Form into discs.

Arrange with about 1 1/2 inches in between each cookie.

Bake for 9 to 11 minutes.

Remove from the oven and let cool completely, unless you're like me and don't care if it breaks because you want to eat a hot mess of decadent melty chocolate!