These cookies bring all the classic bakery-style charm: crisp golden edges, soft gooey centers, and pockets of melty chocolate in every bite. A quick flax-and-water mixture keeps the dough rich and cohesive, while a mix of granulated and brown sugar gives that perfect chewy texture and deep caramel flavor. A sprinkle of flaky sea salt on top plays beautifully against the sweetness, adding a little crunch and contrast to each cookie. They bake up thick and tender, firming as they cool into that ideal soft-centered, crackly-topped classic. This one's a solid pick for a gluten free cookie jar, delivering all the nostalgic flavor without any fuss.
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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.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
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