1. In a large bowl, using a hand held electric whisk, whisk the baking spread together with the brown sugar and caster sugar until it is light and fluffy. (2-3 mins) 

2. Add the egg and vanilla extract and continue whisking for another couple of minutes. 

3. Sift in the flour, baking powder, bicarbonate of soda and salt. Mix until it is just starting to come together and then stop. 

4. Add the 200g of milk chocolate chunks and fold into the mixture with a spatula. Bring it all together using the spatula or wooden spoon but avoid over mixing. 

5. Split the dough into 11 balls, weighing approximately 70g each. Roll the cookie ball in your hands and shape. Place on a baking tray and refrigerate for at least 1 hour.

6. Preheat the oven to 180 degrees Celsius and line 2 baking trays with parchment paper. 

7. When chilled, place the cookies on the prepared baking sheets, only putting 4-5 on each tray. ( Leave uncooked cookies in the fridge)

8. Bake for 13- 14 minutes until they start to crisp up and turn golden at the edges but the centre stays pale.

9. Allow the cookies to rest on the baking tray and `cookie doctoring’ with a ring may be needed at this point. ( see notes)

10. If desired, for an extra salty hit or to balance the sweetness, sprinkle sea salt flakes onto the cookies whilst they are resting .( This step is optional )

11. Leave for 30 minutes to finish setting before removing from the baking tray. 

12. To decorate, melt milk chocolate and then pipe lines across the cookies and allow to set. At this point you can customise your cookie by adding chocolate shavings or sprinkles onto the melted chocolate or alternatively use a flavoured chocolate to drizzle.