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Preheat the oven to 350F. Lightly grease 2 large light metal baking sheets.
Mix together the sugars, oil, milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well for about 2 minutes, until it resembles smooth caramel. Don't get lazy with this step. Mix in the vanilla.
Add 1 c. of the flour, baking soda and salt. Mix until well incorporated. Mix in the rest of the flour, then fold in the chocolate chips. This dough will be a little stiff.
For 3-inch cookies, roll the dough into 16 Ping-Pong sized balls. Flatten them out in your hands to about 2 1/4 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes, no more than 9, until they are lightly browned around the edges. Let cool on the baking sheets for about 5 minutes. Transfer to a cooling rack to cool completely.
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