Sift the flour into a large bowl. Add the yeast, sugar, salt and spices and mix well to combine.
Make a well in the centre and pour in the milk and butter. Stir the liquid into each other, then add in the egg. Mix with a wooden spoon then bring the dough together with your hands, pressing into it until it forms a sticky ball. (If the dough is too dry add a little water in tablespoon increments (up to 1/2 cup if needed) until the dough is just sticky to touch.)
Transfer dough onto a lightly floured surface and knead for 5-10 minutes until it becomes smooth and springy.
Transfer dough back into the bowl and cover with plastic wrap (or a clean, damp tea towel). Leave in a warm place to rise until doubled in size (about 1 hour depending on how warm the room is).
Lightly grease a large baking sheet or line with parchment paper. Set aside.
Punch down dough and transfer onto lightly floured surface. Sprinkle with 3/4 of the chocolate chips and knead the dough for 2-3 minutes.
Divide dough into 12 or 15 even portions (depending on how many buns you need). Roll each piece into round smooth balls and arrange on baking sheet, leaving space between each bun to allow them to rise. Press remaining chocolate chips on top of each bun.
Cover with plastic wrap (or damp tea towel) and place in a warm place once again to prove for 20-30 mins, until doubled and just touching. Preheat oven to 400°F (200°C).
When oven is hot, bake buns for 20 minutes until they are golden brown and sound hollow inside when tapped.