1. Add the margarine and both sugars into your mixing bowl, then combine them together by hand or with an electric mixer until smooth.

2. Add in the vanilla extract at this stage.

3. Next, add in your egg and mix again until it has been incorporated. It doesn’t matter if the mixture looks curdled at this stage.

4. Pour in your sifted flour, baking powder, bicarbonate of soda and cornflour. Then mix again until a dough has formed. You should be able to pick up your dough easily and it should not be sticky.

5. Add 160g of Milk Chocolate Chips to the dough (saving 40g behind for decorating), then mix again to combine.

6. Portion the dough into 8 evenly sized balls and place them on a plate.

7. Next, take out a small plate and sprinkle the remaining 40g of Milk Chocolate Chips onto it.

8. Dip the top of each cookie into the chocolate chips.

9. Place your cookie dough balls into the freezer to chill for 1 hour.

10. After the cookies have been in the freezer for 45 minutes, preheat your oven to 200°C (180°C for fan ovens).

11. Line 2 Baking Trays with Parchment Paper.

12. Remove the cookies from the freezer and place them onto your baking trays. I recommend 4 cookies per tray.

13. Bake your cookies for 8-10 minutes. You will know they are done when they are a light golden colour.

14. Once baked, feel free to lightly press on the edges of the cookies with a teaspoon to ensure they are completely circular. Do not remove the cookies from their trays.

15. Allow the cookies to cool completely on the trays for a minimum of 30 minutes so that the spread can firm up. Then they are ready to enjoy!