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Cream the butter, brown sugar and white sugar until smooth.
Add the egg, egg yolk and vanilla; mix well.
Add flour, baking soda and salt. Mix just until combined.
Fold in the milk chocolate chips and dark chocolate chunks.
Chill the dough for 30–60 minutes.
Form large, thick cookie balls and place on a lined baking tray.
Press extra chocolate pieces into the tops.
Bake at 175°C for 11–13 minutes.
Remove when the edges are golden but the center is still soft.
Let rest for 5–10 minutes.