Take semi soft butter and sugar in a bowl. (See notes below) Whisk, either with hand whisk or electric one, until butter and sugar mixture turns creamy.
Add whole wheat flour, cocoa powder, baking powder, 1/4 cup of choco chips and salt (notes).
Give them a good mix.
To make a dough from out of the mixture, start adding milk little by bit and bring the mixture together (notes). We needed to add about 3 tbsp of milk.
Bring the mixture together into a dough. Note that don't knead the mixture but bring it together.
Take a lemon size ball from the mixture and roll it between your palms.
Slightly flatten the ball and likewise prepare all the balls out of entire dough. With this much of dough, we managed to make 24 balls.
Arrange all on a baking tray lined with greased butter paper or parchment paper. (notes)
Tuck few more choco chips over the surface of flattened balls placed in baking tray.
Transfer the tray in refrigerator for 30 minutes.
After the said period, bake them @170°C for 18-20 minutes.
Take them out of oven and let them cool completely.
Double chocolate chips cookies are ready.