Instructions

1. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and dark chocolate chips.
2. In a separate large bowl, mix the two types of sugar together. Slowly add 1/2 cup of grapeseed oil, 1/4 cup of water, and 1/4 teaspoon vanilla extract until smooth. This took about 2 minutes.
3. Add the flour mixture to the sugar mixture. Stir until just combined and no flour is visible.
4. Important Step! Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. We refrigerate for 24 hours.
5. Preheat the oven to 350° F. Cover two rimmed sheet pans with parchment paper.
6. While oven is preheating, remove dough from refrigerator. Spoon into 2-inch mounds on plate and put in freezer for 10 minutes before baking. This helps cookies to retain their shape.
7. After quick freezing, remove dough mounds from freezer and place on parchment-paper lined baking sheets. Sprinkle the balls of dough with coarse-grained sea salt
8. Bake for 12 to 13 minutes, or until the edges are just golden.
9. Let cool completely on wire rack before serving.