In the bowl of an electric mixer combine oil, butter and sugars. Mix on medium speed for 2 minutes.
Add eggs and continue mixing for another minute.
In a separate, medium-sized bowl, combine flour, starch, gum, soda, powder and salt. Toss to thoroughly mix.
Slowly incorporate the dry ingredients into the butter/sugar mixture, making sure to mix well after each addition.
Once batter is thoroughly mixed, stir in chocolate chips by hand.
Refrigerate dough for at least 2 hours before baking.
Preheat oven to 350 degrees.
(If refrigerating overnight, make sure to let the dough sit at room temperature for 30 minutes before baking. The coconut oil will solidify and can make scooping the dough difficult.)
Line two baking sheets with parchment paper, or spray with non-stick cooking spray. Place 1 ½-tablespoon sized balls of dough onto the sheet, evenly spaced. Bake in preheated oven for 10-12 minutes, or until the edges begin to brown.
Let cookies set for 5 minutes before serving. Grab a glass of milk and enjoy!