Place racks in upper and lower thirds of oven; preheat to 350°. Whisk 1 cup (packed; 200 g) organic dark brown sugar, ⅓ cup (67 g) organic granulated sugar, ⅓ cup Coca-Cola or water, ⅓ cup extra-virgin olive oil, ⅓ cup neutral oil (such as avocado or grapeseed), and 1 Tbsp. vanilla bean paste or vanilla extract in a large bowl until sugar dissolves slightly, 30–60 seconds. Add 2¾ cups (344 g) all-purpose flour, 2 tsp. Diamond Crystal or 1¼ tsp. Morton Kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda and stir with a rubber spatula until no pockets of dry flour remain. Add 6 oz. vegan semisweet chocolate, coarsely chopped, and stir to evenly distribute throughout dough.

Using a #40 cookie scoop or 2 (heaping) Tbsp., portion out dough and roll into smooth balls. (The chocolate chunks have a tendency to separate from the dough, so try your best to keep them tucked in. Washing your hands halfway through rolling the balls will help prevent sticking.) Place balls on 3 parchment-lined baking sheets (or 2 if that is all you’ve got), spacing about 2" apart (you should have about 9 cookies per sheet). Bake 2 sheets of cookies, rotating baking sheets top to bottom and front to back halfway through, until tops of cookies are puffy and cracked, 10–12 minutes. (Cookies will be very soft and appear almost undercooked. Do not be tempted to overbake.) Remove from oven and firmly tap baking sheets on counter once or twice to deflate cookies. Let cookies cool on baking sheets. Repeat with remaining baking sheet of cookies (or use a cool baking sheet lined with a fresh sheet of parchment if needed), baking on either rack. Do Ahead: Dough can be made 3 days ahead; tightly cover and chill. Bake directly from fridge. Cookies can be baked 5 days ahead; store airtight at room temperature. Editor’s note: Head this way for more vegan cookie recipes and other dairy-free desserts →