MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Chocolate Chip Cookies
 Categories: None
      Yield: 1 servings
 
      2 c  (250 grams) all-purpose
           -flour
      1 ts Baking powder
    3/4 ts Baking soda
    1/2 ts Fine salt
  1 1/4 c  Dark chocolate chips
    1/2 c  (100 grams) sugar
    1/2 c  (110 grams) packed light or
           -dark brown sugar
    1/2 c  Plus 1 tablespoon canola oil
    1/4 c  Plus 1 tablespoon water
           Coarse-grained sea salt; for
           -garnish
 
  In a large bowl, whisk together flour, baking powder, baking soda, and
  salt. Add the chocolate chips to the flour mixture and toss to coat.
  
  In a separate large bowl, whisk the sugars briskly with the canola
  oil and water until smooth and incorporated, about 2 minutes. Note:
  Use fresh, soft light brown sugar. If there are clumps, break them up
  with the back of a spoon or your hand before whisking.
  
  Add the flour mixture to the sugar mixture, and then stir with a
  wooden spoon or a rubber spatula until just combined and no flour is
  visible. Do not overmix.
  
  Cover with plastic wrap. Refrigerate the dough for at least 12 hours
  and up to 24 hours. Do not skip this step.
  
  Preheat the oven to 350 F. Line two rimmed sheet pans with parchment
  paper. Remove dough from the refrigerator and use an ice cream scoop
  or a spoon to portion dough into 2-inch mounds. We recommend freezing
  the balls of dough for 10 minutes before baking as the cookies will
  retain their shape better while baking.
  
  Sprinkle the balls of dough with coarse-grained sea salt (if freezing,
  remove balls of dough from the freezer first), and bake for 12 to 13
  minutes, or until the edges are just golden. Do not overbake.
  
  Let cool completely before serving.
  
  Recipe by James Tomasino
 
MMMMM