Preheat the oven to 180°C (fan 160°C). Line a baking tray with parchment paper.

In a bowl, sift together the plain flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter with both sugars until light and fluffy.

Beat in the egg and vanilla extract until fully combined.

Gradually fold in the dry ingredients until just combined—do not overmix.

Stir in the chopped milk chocolate chunks evenly through the dough.

Using a tablespoon, scoop out dough portions onto the prepared tray, spacing them about 5 cm apart.

Bake for 10–12 minutes until the edges are golden but the centers remain soft.

Remove from the oven and allow cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.