Preheat oven to 350F. Line two cookie sheets with silpat or parchment paper.
Combine butter and sugars in a mixing bowl and mix on medium to medium-high speed until light.
Add the orange zest, coffee flavored liqueur (sub with 1 tablespoon of vanilla if you prefer not to use alcohol), flax meal, cornstarch, water, and vinegar. Mix on medium speed until well combined.
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir until well combined.
Pour the flour mixture in with the orange butter mixture and stir well. Add the chocolate chips and give it another stir.
Drop by rounded spoonful onto prepared cookie sheets, allowing at least two inches between them. Bake for 10 - 12 minutes or until the cookies get a nice, golden color to them.
Remove from the oven and allow them to cool for a minute before using a spatula to transfer them to a wire rack to cool.
Repeat until all the dough is used. Or, you can refrigerate this dough for a few days and spread the baking out. That way you have freshly-made cookies all week long!