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Method

1. Line two baking sheets or large trays with baking paper.

2. Put the butter, brown sugar and caster sugar into a large mixing bowl and beat together until light and fluffy. Add whole egg and egg yolk. Add the vanilla extract and mix together until well combined.

3. Add the both flours, the bicarbonate of soda, baking powder and salt and mix well.

4. Mix in the white chocolate chunks and sprinkles using a spatula, softly pushing them into the mixture so they are evenly distributed.

5. Roll the dough into 20 small balls (they should be a little smaller than a golf ball and fit in the centre of your palm). They don’t need to be perfect!

6. Place them on the lined baking trays and refrigerate for 45 minutes.

7. Preheat the oven to 180C/160C Fan/Gas 4.

8. Once the dough is chilled, place the balls across the baking trays (leaving space between them). Flatten them gently with the palm of your hand and bake for 14 minutes. Once baked, take them out of the oven and leave to cool.

9. To decorate (optional), place the white chocolate into a microwave-proof bowl. Heat in the microwave in 20 second bursts, stirring the chocolate regularly. Stop once the chocolate is nearly melted, remove from the microwave and stir until it is all melted and silky smooth.

10. Drizzle the white chocolate over the cooled cookies using a teaspoon. Sprinkle with the sprinkles or funfetti, if using.