• Preheat the oven to 350°F (177°C). Line the baking sheet with parchment paper or a silicone mat.
• Sift together flour, cocoa powder, baking soda, salt, and instant coffee powder (optional). Whisk well and set it aside.
• In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
• Add milk and vanilla extract, and beat again to combine. Scrape down the sides of the bowl.
• Turn the mixer to low, add dry ingredients, and mix until fully combined. The dough will be thick, but it should not be dry. So if your dough is very dry, add one tablespoon of milk more and mix well.
• Add chocolate chips and mix again to be well distributed.
• Scoop 1 & ½ tablespoon of dough, roll into a ball, flatten it slightly, and place it on the baking sheet.
• Repeat with the reaming dough and keep enough space between cookie balls.
• You may get 16-18 cookie balls. Then stick some more chocolate chips on the top of the cookie balls if you want.
• Bake the cookies in preheated oven for 10-12 minutes or until the cookies are lightly firm around the edges but still soft in the center.
• Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes. Then transfer them to a wire rack to cool completely.

Storing Suggestions

• These cookies are great as cookie jar cookies. They can stay at room temperature for a week, stored in an airtight container.
• Eggless chocolate cookies also freeze well. Store them in a freezer-safe container or bag for up to a month.

Make-Ahead

• Refrigerate The Dough: You can make this cookie dough in advance if you want. First, make the dough, cover it tightly and place it in the fridge for up to 3 days. Then bring it to room temperature before rolling and baking.
• Freezing The Dough: Roll the cookie balls from the dough and fridge them tightly covered for up to 3 months. Then bake them without thawing and allow a few minutes of extra baking time.