In a small bowl, combine the ground flaxseed with warm water. Stir well and let it sit for about 5-10 minutes until it thickens. This mixture will serve as your egg substitute.
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is crucial as it helps to create the perfect texture for your cookies.
Once the butter and sugars are well combined, add the prepared flaxseed mixture and pure vanilla extract to the bowl. Mix until everything is well incorporated.
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; you want your cookies to be tender!
Gently fold in the chocolate chips using a spatula or wooden spoon. This is where your cookies really get their signature look and flavor!
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown. The centers may still look slightly underbaked - that’s okay! They will continue to cook as they cool.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Eggless Chocolate Chip Cookies warm or at room temperature!
