Don't preheat oven yet, the dough needs to chill.

Place the flours, bicarb, salt and chopped Milky Ways into a medium sized bowl and mix with a fork until well incorporated. Leave to one side.

Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.

Add in the eggs and vanilla.

Mix until well combined and smooth, scraping down sides as required.

Add in the dry ingredients and mix on a low speed until a dough forms.

Place the dough back in the bowl you measured the dry ingredients in.

Cover the bowl in clingfilm and place in the fridge for at least 6 hours, if possible overnight.

Once chilled, preheat the oven to 180 degrees C (350F) and line 2-3 baking trays. If you only have 2, you'll probably have to bake in batches.

Using a 1.5tbsp cookie scoop, place balls of dough about 2 inches apart on your baking sheets. Flatten very slightly so they don't fall off the baking tray!

Place in the oven for 8-9 minutes (mine took 9 minutes) until lightly golden around the edges and underdone in the middle.

Leave to cool on the baking trays for 5-10 minutes before transferring to a wire rack to cool completely.

Cookies will keep in an airtight container at room temperature for 4-5 days. Believe me they stay so soft and chewy!