1 ¾cups"measure for measure" gluten free flour,spooned and leveled
1tspcoarse Kosher salt(if using table salt, use half the amount)
1cupdark or semi-sweet chocolate chips
In a small bowl, stir together the chia seeds and water. Let sit for about 5 minutes, until the mixture becomes thick and gelatinous. This mixture is your chia "egg".
In a mixing bowl, combine the melted butter with the granulated sugar and brown sugar. Use a wooden spoon to mix vigorously for 2 minutes.
Stir in the chia egg and vanilla until smooth.
In a separate bowl, sift together the flour, corn starch, salt and baking soda. Stir the dry ingredients into the wet ingredients, stirring just until no more flour remains. Let the dough sit at room temperature to cool for 10 minutes.
Stir the chocolate chips into the cooled dough. The dough will be thicker now than it was before cooling.
Divide the dough into 12 portions. Shape into balls, and flatten the balls into disks about 1/2 inch thick with the palm of your hand. If you don't flatten your cookies, they will not spread during baking. Refrigerate the dough balls for 25 minutes.
Preheat the oven to 350 F and line a large baking sheet with parchment paper.
Place the chilled dough 2 inches apart on the baking sheet. Bake the cookies on the center oven rack for about 10 minutes. The cookies should still be very pale, with the edges set and the centers still slightly underdone.
Cool the cookies on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Cool cookies completely, then store in an airtight container for up to 3-5 days, or wrap well and freeze for 3-6 months.