Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.

Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.

Add the egg and vanilla extract continue to beat until well combined, beating for a further minute.

Separate out your dough into two equal portions (this is best done with a scale).

Into the chocolate chip cookie portion, toss in 124 grams / ¾ cup + 2 teaspoons of the plain flour, 4 grams / 1 teaspoon baking powder and ⅛ teaspoon salt into your cookie batter.

Combine on low until no dry portions remain in your bowl.

Toss in ⅔'s of the chocolate chunks and stir to combine.

For the cocoa cookies, toss 90 grams / ½ cup + 1 tablespoon plain flour, 4 grams / 1 teaspoon baking powder, ⅛ teaspoon salt and cocoa powder.

Combine on low until no dry portions remain in your bowl.

Toss in ⅔'s of the white chocolate chunks and stir to combine.

Take a heaped tablespoon amount of the chocolate cookie dough and a heaped tablespoon amount of the cocoa cookie dough.

Lightly press the two doughs together and roll into a ball in your hands.

Press a few dark chocolate chunks into the chocolate chip cookie half and a few white chocolate chunks into the cocoa half.

Press lightly to flatten and place on your tray.

Repeat with the remaining dough, allowing a 1 ½ inch gap between each cookie.

Bake for 14 minutes or until lightly golden at the edges.

Allow to sit on your baking tray for 5 minutes before transferring to a cooling rack.

Allow to cool completely.

Serve with a glass of milk.

Dig in!