In a mixing bowl add ¼ cup soft unsalted butter at room temperature along with ¼ cup light brown sugar and 1.5 tablespoon castor sugar.

Using hand mixer or whisk, cream butter and sugar on medium speed for 3-4 mins until it is pale and creamy.

Add ¼ teaspoon vanilla extract and mix it in.

Next sift ½ cup all purpose flour, ¼ teaspoon baking soda and a large pinch of salt into the bowl.

Next add ¼ cup roughly chopped milk chocolate (if using bar chocolate) or chocolate morsels. For best results, use large sized chocolate chips.

Fold them with the dough.

Bring the dough together, cover it with cling film. Refrigerate for 45 mins to an hour. The longer it chills, the better the results are.

When ready to be baked, line a baking tray with parchment paper. Preheat the oven at 180° C for 10 mins. Using an ice cream scoop or a table spoon, make equal sized balls from the cookie dough.

Place the prepared cookie dough balls 2-3 inches apart on the parchment paper. I placed a chunk of chocolate on top of each dough ball.

Bake at 180°C for 12 mins (without fan). The cookies remain soft to touch just out of the oven. If they are irregular in shape, it is easy to fix it now. Invert a bowl large enough to fit the cookie and move the bowl in circular motion, it fixes the shapes of the cookie.

Let the cookies cool down on wire rack. Store in an airtight container at room temperature for upto a week.