These are pretty good! I substituted King Arthur Gluten Free Measure for Measure flour for wheat flour, and used dark brown sugar instead of light brown sugar. I cooked them for 14 minutes, with the 2 minute resting time suggested before removing them from the cookie sheet. (I used a regular cookie sheet, not an air-filled cookie sheet.) They were somewhere between soft and crispy. I think this recipe could be a little better if there was a bit more dough to support the amount of chocolate chips. If there was, I would probably add an extra 1/2 cup of walnuts so the chocolate chip-walnut ratio was more even. And, I think I might add a tad more salt. Other than that, I was quite happy with the results.