In a large bowl, mix the flour, baking powder, baking soda, salt and nutmeg.

In a separate bowl, whisk together canola oil, sugar, brown sugar and water until it forms a homogenous mixture.

Pour the wet mixture over the dry mixture and fold with a spatula until completely mixed.

Add chocolate chips and use your hands to make sure they’re evenly distributed throughout the dough.

Cover the cookie dough and place in the fridge for 8-10 hours.

After the dough has chilled, use a dough scooper to scoop it into a lined baking sheet.

Use your hands to flatten the scoops into discs roughly 1/2 an inch high.

Sprinkle cookies with sea salt.

Bake at 325F for 8-9 minutes until the edges start to brown.

To save cookies for later, place them in an airtight container or freezer bag once cooled and freeze for up to 6 weeks. To reheat, place them in the oven at 350F until the chocolate chips start to melt.

Enjoy!