In a large bowl or the bowl of a stand mixer with the paddle attachment, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, baking soda, salt, ground flaxseed, ground cinnamon, ground cardamom, ground ginger, ground cloves, ground nutmeg, and ground pepper.

Gradually add flour mixture to butter and sugar mixture, beating until combined. Add chocolate chips; beat until combined. Cover with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

Using a 1 ½ tablespoon scoop (I use this cookie scoop), scoop dough and place cookie dough balls at least 2 inches apart on cookie sheets.

Bake until browned around edges, about 14 minutes. Let cool on cookie sheets for 5 minutes, then transfer to wire racks to cool completely.