• Whisk together the brown sugar and white sugar -- you might need to mash it with the back of a spoon to make sure there aren't any lumps.
• Whisk in the egg whites, canola oil and vanilla extract.
• Sift the flour over the batter mixture and stir until flour is fully incorporated into the batter.
• Set the batter aside for 20 minutes.
• Line 2 large baking sheets with parchment paper and preheat the oven to 350 °F
• Drop 1 measured tablespoon of batter onto the baking sheet. Use the back of a spoon to spread the batter around in a 3-inch-wide circle.
• You'll be able to fit about 8 or 9 3-inch-wide batter circles on each baking sheet.
• Pop each baking sheet in the 350 °F oven for about 5 minutes, until the edges of the cookies are lightly brown.
• Immediately remove each cookie from the baking sheet with a large spatula. Working very quickly, fold the cookie in half to make a half-circle. Then, fold the half-circle in half crosswise.
• Immediately place in cookie in a muffin pan cavity so it can hold its shape while it cools.
• If the cookies become soggy, you can re-crisp them by putting them in a 275 °F oven for a few minutes.

Chocolate dipping:

• Spread out a sheet of waxed paper near your work area.
• Use a double boiler, or fill a saucepan with a few inches of water and put a heatproof bowl full of chocolate chips on top of it.
• Melt the chocolate chips in the heatproof bowl, or in the top of the double boiler.
• Add 1½ teaspoons of canola oil to thin the chocolate out to a nice, dip-able consistency.
• Dip each fortune cookie in the melted chocolate and set it on the waxed paper to dry.