These cookies bake up with crisp, golden edges and soft, chewy centers loaded with melty pools of chocolate in every bite. A quick flax-and-water gel keeps the dough perfectly bound and rich, so you get that classic bakery-style texture without missing a beat. Brown sugar adds deep caramel notes while vanilla rounds out the flavor, and a scoop of chocolate chips throughout means no bite is ever chocolate-free. The dough comes together fast in one bowl, and a short 12–14 minute bake gets you that ideal underdone-in-the-middle finish once they cool. It's a satisfying, crowd-pleasing treat that fits neatly into a dairy free lineup, whether you're baking for a bake sale or just craving something sweet at home.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
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