How to make it

  • Preheat oven to 350 degrees, use Silpat or parchment lined sheet pans.
  • Combine and mix (I use my Kitchen Aid Mixer with the paddle attachment) the Brown Sugar through the Tapioca Flour in bowl & mix for about 2 minutes. The consistency will become a bit thick and look like very smooth caramel.
  • Add the Vanilla and blend.
  • Add the Flour, Baking Soda, Baking Powder and Salt and mix well (less than a minute). Scrape sides of the bowl.
  • Add the Chocolate Chips and mix to combine.
  • Let the mixture sit for about 5 minutes to set up, then using any sized scoop you would like, scoop the mixture onto your pans, staggering them so that they do not bake into eachother.
  • Bake for 6 minutes, rotate your pans, and bake for an additional 6-8 minutes, just until the edges start to look a little brown. Let the cookies rest on the sheet pans for 5 minutes before removing them to cooling racks.
  • I'll be attaching a photo soon!

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