To a small sauce pan on low heat, melt butter. Once melted add in almond butter and stir. Add brown sugar and stir until the sugar has dissolved. Remove from the heat and allow to cool.
Meanwhile mix baking soda with flour and set aside.
To a stand mixer add white sugar and cooled melted butter mixture - beat on low until smooth. Add in flax egg and vanilla. Beat 1-2 minutes. Slowly add in flour until incorporated. Beat in crushed chips and chocolate chunks.
Using a cookie scoop place cookie dough on a lined dark baking sheet. Stick to 6 per baking sheet as these cookies spread a lot. Bake 12-14 minutes. Remove from the oven and allow to rest on hot baking sheet 5 minute before transferring to a cooling rack. Repeat for all the cookie dough.*
* When not using cookie dough, keep stored in the fridge.