In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to and toss to coat.
In a medium bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes.
Add the flour mixture to the sugar mixture, and then stir until just combined and no flour is visible. Do not overmix.
Cover with plastic wrap and refrigerate the dough for at least 12 hours. Do not skip this step.
Preheat the oven to 350° F. Line two baking sheets with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. Note: They 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, and bake for 12 to 13 minutes, or until the edges are just golden.