Eggless Double Chocolate Cookies

Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
In a medium sized bowl, combine flour, baking soda, salt, and cocoa powder. Whisk together set aside.
1 ½ cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, ¼ teaspoon salt
In a stand mixer with a paddle attachment, combine softened butter with white granulated sugar and brown sugar. On low speed, cream together for about 2 minutes until light and fluffy. Scrape down the sides of the bowl at least once during this process.
1/2 cup unsalted butter , 1/2 cup white granulated sugar, 1/2 cup brown sugar
Pour in vanilla and milk. Mix on low speed until just combined. Scrape down the sides of the bowl.
2 teaspoons vanilla extract, 1/4 cup whole milk
Pour in dry ingredients. Mix on low speed until just enough so that it’s combined. Avoid overmixing!
Set aside some chocolate chips to top the cookies right before baking. Pour in the remaining chocolate chips and gently fold in.
1 cup semi-sweet chocolate chips
Form the dough into 15 balls, about 50 grams each. Place them on the prepared baking sheets about 3 inches apart. Top each with 5 to 6 chocolate chips.
Bake for 10-12 minutes until the edges are formed and the center is no longer wet. They will continue to bake a bit as they cool, so try not to overbake them.
Allow to cool on the baking sheet for 5 minutes and then transfer to a cooling rack.