In a large bowl, beat the oil and sugars until combined and lightened in flavor and texture.  Beat in the egg, milk, vanilla, and espresso.  Stir in the baking soda and flour until the dough comes together.  Stir in the carob or chocolate.  Form dough into a ball, cover with plastic wrap, and refrigerate for at least 24 and up to 48 hours.

When ready to bake, preheat oven to 350 degrees F/ 325 degrees F convection.  Line two baking sheets with parchment.

Take about 1/3 cup portions of dough, roll into balls, and flatten slightly before placing on the baking sheet.  Be sure to leave plenty of room for spreading; six cookies per tray is about the maximum.  Sprinkle with sea salt before baking for 10 minutes.

At this point, open the oven and using an oven mitt grab each tray and bang the pan on the rack.  Bake three more minutes before banging again and finishing with an additional couple minutes in the oven.  Cookies should be golden brown though not fully set in the center at this point.

Cool at least ten minutes before serving.  Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave about 1 minute.