Preheat the oven to 350 ºF.
In a large bowl, combine 2/3 cup neutral oil, 3 tbsp neutral oil, 2/3 cup granulated sugar, 2/3 cup dark brown sugar, 1/2 cup plant milk, and 2 tsp vanilla extract (Note: there's two entries for neutral oil to make the measurement easier).
In a medium bowl, whisk together the 2 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
Slowly pour the dry ingredients into the wet ingredients, whisking as you go. After everything is combined, you should have a texture that is doughy, but still slowly drips/falls off the whisk.
Add in as many 1 cup chocolate chips as you want. At this point, it's usually easier to fold them in with a spatula.
Place on a cookie sheet with some room to spare – these will spread. I highly recommend a cookie scoop. This recipe should make ~24 cookies if you use a 1.5 tbsp scoop.
Bake for 11-15 minutes, or until you just start to see the edges brown.
Let cool for 5 minutes on the sheet afterwards before moving to a wire rack.
The cookies will be very soft when they come out, but should firm considerably. Warm cookies are always great, but I particularly love these after they’ve cooled completely, at which point they’ll be a bit chewier.