These cookies bake up with that classic bakery-style profile: edges set and golden, centers soft and slightly underdone before they firm up on the pan. Creaming softened butter with both granulated and brown sugar gives the dough a pale, fluffy base, and a flax gel plus vanilla folds in for moisture and depth of flavor. Melty chocolate chips get folded through in generous amounts, so every cookie is loaded corner to corner. A quick chill-free mix, a scoop onto parchment-lined sheets, and a short bake is all it takes to get that soft-centered, chewy-edged texture right. It's an easy one to bookmark for a gluten free cookie jar, and the dough comes together fast enough for a same-day craving fix.
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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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