Eggless Double Chocolate Cookies

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium sized bowl, combine flour, baking powder, baking soda, salt, and cocoa powder. Whisk together until well combined and set aside.
1 ½ cups all-purpose flour, 2/3 cup unsweetened cocoa powder, ¼ teaspoon baking soda, ¾ teaspoon baking powder, 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.
10 tablespoons unsalted butter softened, ½ cup white granulated sugar, ¼ 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, 4 ounces whole milk
Pour in dry ingredients. Mix on low speed until just enough so that it’s combined. Avoid overmixing!
Pour in chocolate chips and gently fold in. *I like to set aside some of the chocolate chips to top the cookies with right when they are done baking.
1 cup semi-sweet chocolate chips
Using a cookie scoop, scoop into 1 ½-inch balls (45 grams each). Roll in a ball and place on the prepared cookie sheet.
Bake for 12-14 minutes until the edges are formed and the center appears dry.
Allow to cool on the baking sheet for 10 minutes. Optional: top with additional chocolate chips.
After 10 minutes, transfer to a cooling rack. Enjoy!