In a bowl, sift in the flour, baking powder, and baking soda.
Add the sugar and salt, and stir until well combined.
In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix).
Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.