• Sieve flour, coco powder, baking soda and salt in a bowl. Mix and set aside.
• Take another deep bowl and add butter, sugar and milk in it.
• Whip it with electric whisk for about 2-3 minutes on high, till it becomes creamy and light.
• Slowly add and mix the flour mixture to this butter mix and mix gently with a spoon or fork till all the ingredients are well combined into a dough.
• Transfer this dough in a plastic bag or container and refrigerate it for at least 1/2 an hour. At this point, you may leave it in the refrigerator for longer time, till you are ready to bake.
• Preheat the oven at 350*F or 180*C and Line a baking tray with parchment or butter paper.
• Take the cold dough out. Divide it into 24 equal balls.
• Take one ball and flatten it gently in your palm. Place on the baking sheet. Finish all the dough balls likewise. Place these flattened balls, 2 inches apart from each other. They spread out while baking.
• Bake for 10 minutes for soft cookies and 12 minutes for slightly crispier coolies. Do not bake more than that.
• Take the tray out of the oven and let the cookies sit there for 5 minutes and then transfer them carefully to the cooling rack.
• They tasted awesome when they were warm but very soft to touch. They firmed up more once they cooled down to the room temperature.

Storage

• They store well in an air tight container or jar once cooled at the room temperature.