I have been on a quest for classic chocolate chip cookies that are gluten-free, allergy-friendly, and not loaded with fat and sugar. I finally hit on a great recipe that uses flax meal to keep the cookie moist and soft without too much oil. Out of the oven, these have a nice crumb on the outside and a nice tender center with lots of gooey chocolate chips.
I am a soft cookie person, so these are perfect for me. You can slightly under-bake these if you like the cookie-dough feel in the middle, and make sure to store these in an airtight container to keep their softness. But if you are a crunchy cookie person (like my husband), try pressing the dough flat, bake a little bit longer, and leave them out on a baking rack overnight. This should make them nice and crunchy without altering the recipe. I use this trick when I make cookies so I can have soft ones and my husband can have crunchy ones from the same recipe: it works!
Find the recipe at The Fit Cookie!