eggless choco cookies

Eggless Chocolate Cookies
Ingredients :
==========
50g Butter (melted, about 3 1/2 tbsp)
1/4 cup (4 tbsp) sugar (caster or powdered sugar)
2 tbsp milk (any kind)
1/2 tsp vanilla extract (optional)
3/4 cup (6 tbsp) all-purpose flour
2 tbsp cocoa powder (unsweetened)
1/8 tsp baking soda (optional, for texture)
Pinch of salt
2 tbsp chocolate chips or chopped chocolate (optional)
Instructions :
==========
Melt the butter:
Melt the butter in the microwave or on the stove until it's fully liquid. Let it cool slightly so it's warm, but not hot (to avoid curdling the milk or vanilla).
Mix wet ingredients:
In a bowl, combine the melted butter, sugar, milk, and vanilla extract (if using). Whisk these together until the sugar is mostly dissolved and the mixture is smooth.
Combine the dry ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt to avoid lumps.
Form the dough:
Gradually add the dry ingredients into the wet ingredients. Stir gently with a spoon or spatula until everything is well combined and forms a thick dough.
Fold in the chocolate chips (if using).
Shape the cookies:
Scoop about 1 tablespoon of dough per cookie. Roll them into balls and place them on a baking tray lined with parchment paper. You can flatten them slightly with your fingers or a fork (they will spread more than cookies made with softened butter, so don't flatten them too much).
Bake:
Preheat your oven to 180°C (350°F). Bake the cookies for 8-10 minutes. Keep an eye on them - they should look set around the edges, but soft in the middle. If you bake them longer, they might become too crispy.
Cool and serve:
Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.