Whisk together the flour, baking powder, bicarb and fine salt. Toss through the chocolate chips so they're well coated in the flour.
In a separate large bowl, whisk the sugars with the oil, vanilla and water, until smooth and incorporated. This'll take around 2 minutes.
Add the flour mixture to the sugar mixture and stir until the flour is no longer visible but it's just combined. Be careful not to overmix.
Cover with something air tight. Place in the fridge for 12-24 hours. Do not skip this chilling step as it's essential to the cookies turning out how you want them.
Preheat your oven to 180°C (160°C fan assisted) and line a couple of baking trays with greaseproof paper.
Spoon the dough into tablespoon sized balls on the trays. You'll get around 6 per tray. You can place them in the freezer for 10 minutes if you wish, but it's not essential.
Sprinkle with the salt and place in the center of the preheated oven.
Bake for 12-13 minutes. The edges will be golden but the center still gooey.
Remove and leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/salted-chocolate-chip-cookies-vegan/