Silvana Nardone says that people tell her that these cookies are even better than regular chocolate chip cookies.
My thoughts: quite good, but still has that grittiness that I noticed with the chocolate cake. Is this the rice flour? Solvable by using more potato starch and less rice flour? Also, the cookies don’t seem to get as brown as regular chocolate chips. Eliminate the white sugar and use all dark brown?
There is a variation that substitutes 4 Tbl. cocoa for 3 Tbl. of the flour to make chocolate chocolate chip cookies. Silvana notes that the key to GF baking is using as little GF flour as possible; Swapping out some flour for cocoa or ground nuts improves texture.
I weighed the ingredients, and here is what I got: 2.75 Tbl. potato starch (30 g./1 ounce); 5.5 Tbl. tapioca (45-50 g./2.75 ounces); 11 Tbl. rice flour (140 g./3.75-4 ounces); total weight of flour ingredients 215-220 g./7.5-7.75 ounces. This total weight is interesting because the volume is 19 Tbl., or a little over a cup of flour. This amount of all-purpose flour would be about 5 ounces. So gluten free flour mix can be substituted cup for cup, but not weight for weight? I got 33 cookies instead of the 1 1/2 dozen yield stated in the recipe. Baking for 12 minutes was still the right amount of time.