No need to preheat the oven yet, the dough needs to chill :)

Place the flours, bicarb and chocolate chips into a medium sized bowl and stir to combine.

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 extract.

Mix until well combined and smooth, scraping down the sides of your bowl as necessary.

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

Tip the dough into the bowl you measured your dry ingredients in.

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

If you're making your own brownies, make these the night before as well so you can leave them in the fridge overnight. Believe me, it makes the brownies a lot easier to work with!

Once chilled, preheat the oven to 180 degrees C and line 2 baking trays.

Scoop out 2tbsp of dough place a brownie on top and then place another 2tbsp of dough on top of the brownie.

Push and pull the cookie dough around the brownie until covered and squeeze together your two cookies so the brownie can't leak out. Flatten slightly into a lovely big cookie :)

Place in the oven for 10-12 minutes until slightly golden around the edge and still soft and a bit 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 days.