I tried PPK’s classic chocolate chip recipe a few days ago – I didn’t make any intentional adjustments but I did accidentally leave out the tapioca flour. Also: I rolled the dough into balls but forgot to flatten them. As a result, they took twice as long to cook. I wasn’t too keen on the texture, but that may have been the result of the missing tapioca flour (which you can sub with arrowroot or cornstarch). They did have a nice, slightly caramel flavour which I liked.