1/2 cup brown sugar
1/4 cup white sugar
2/3 cup non dairy milk or dairy milk (non-vegan)
2/3 cup canola oil
1 tablespoon cornstarch
2 teaspoons pure vanilla extract (optional)
1 1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips
Preheat oven to 350 F, lightly grease two baking sheets.
Combine white sugar and brown sugar. Then combine oil, milk and starch. Usa a strong fork and mix well for 2 minutes or until the mixture resembles smooth carmel. **There is a reaction when the sugar and the oil mix, so it’s important that you do not get lazy about the step.
Mix in vanilla extract (optional)
Add 1 cup of the flour, the baking soda and the salt, mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. **The dough will be a little stiff so use your hands to really work the chips in.
Roll cookies in small balls the size of “Ping Pong balls.” flatten them out to a size roughly 2 1/2 inches high.
Bake them for about 10 minutes, let them cool on the cookie sheet for 5 minutes before you serve.