In a small bowl, mix together the chia and water. Allow to sit, while you prep the wet ingredients.

Add sugar to melted butter and mix well. Follow with chia, vanilla and coconut milk and mix until well blended.

In a separate bowl, mix flour, cornstarch, salt, baking powder and baking soda together.

Slowly add dry ingredients into wet ingredients and mix very well, stirring with wooden spoon or sturdy spatula for about 3 minutes. If you have a Kitchen Aid with paddle attachment, mix on low for 2 minutes.

Fold in chocolate chips and chopped chocolate chunks.

Cover dough very well (air is it's worst enemy!) and chill in the fridge for 5-8 hours.

Once chilled, pre-heat oven to 375 degrees and line a good quality baking sheet with parchment paper.

Using an ice cream scoop (I use a kitchen scale and measure each dough ball out to 69 grams each) for consistent size and shape, scoop out dough and roll into balls and flatten to about 1/2 - 1 inch thickness. (I simply place each ball onto the baking sheet and lightly press down using the palm of my hand)

Bake for 12-15 minutes, until the exterior is fairly firm to the touch.

Once removed from the oven, leave on the baking sheet for 5 minutes. Cookies will continue to bake and firm up enough to safely remove from tray.

Remove and let cool on baking racks for about 15 minutes.

Transfer to airtight container.