1. Preheat oven to 375ºF.
2. Combine dry ingredients, minus chocolate chips, in one bowl, and combine wet ingredients in a separate bowl.
3. Pour the wet ingredients into the dry and stir together with a wooden spoon.
4. Fold in the chocolate chips.
5. Drop by rounded spoonfuls onto nongreased baking sheet. The cookies won't spread while baking, so I like to press them down a little so they're more of a disc shape rather than a ball.
6. Bake for about 6 minutes or until tops are golden.
7. Store in airtight container for up to a week.

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