To begin making the Double Chocolate Chip Cookie Recipe, prep all the ingredients and keep ready.

Prepare the baking sheets by lining them with parchment paper or grease the baking sheet with butter and dust it with flour. 

In the bowl of an electric mixer combine the butter and jaggery and beat them together until light and fluffy.

Stir in the vanilla, whole wheat flour, cocoa powder, baking soda and finally add the milk

Beat well and the cookie dough will reach a coarse dough like consistency.

Wrap the dough with a cling film and refrigerate the cookie dough for at least one hour or flash freeze for 15 minutes.  Chilled dough results in soft and yet crispy cookies.

Preheat your oven to 180 C for 15 minutes.

Grease and dust a baking sheet. Spoon the cookie dough on the baking sheet. You can use an ice cream scoop to evenly size the cookie portions.

Flatten the dough balls a little and top them with chocolate chips.

Bake the cookies in the preheated oven for about 10 to 12 or 15 minutes  minutes until you notice a few crackles on the top.

Rotate the pan once during bake time, as some ovens may have hot spots and it's a good idea to rotate the tray and bake once during the baking process. 

The baked cookies will look extremely soft in the centers when you remove them from the oven. 

Allow to cool for 5 on the cookie sheet and transfer to the cooling rack to cool completely.

Store the Whole Wheat Eggless Chocolate Chip Cookie Recipe in airtight containers and serve as desired.