Melt and cool the butter and add it to a large mixing bowl. It can cool in the large bowl if you like while you get the rest of the ingredients ready.

In a medium bowl whisk together the flour, cornstarch, baking soda, baking powder, nutmeg and salt. Stir in the chocolate chips and M&Ms.

In the larger mixing bowl with the melted butter, add in the sugars and whisk well. Then add in the eggs, yolks and extracts and whisk the mixture until smooth.

Fold the flour mixture until the butter mixture and stir with a spatula until well combined and you don’t see anymore flour streaks

Cover the bowl with plastic wrap and chill the dough at least 4 hours (I recommend 12 hours/overnight). You can make the dough and freeze it up to three months before baking.

When ready to bake, heat oven to 350 Deg f. Line baking sheets with parchment paper

Scoop out and weight evenly shaped cookie dough balls - 50 g each - and keep the extras chilled as you bake each tray. Sprinkle the tops of the cookie dough balls with a little flaky sea salt.

Bake 6-8 cookies a tray evenly spaced out as they will spread a little. Bake 12-14 minutes - until edges are golden. (They will look a little puffy but they will settle once cooled). Don’t over bake.

As soon as they are out of the oven, use a large round cutter to shape into circles if you like ( take the cutter and gently roll it in a circular pattern around each cookie shaping it a little smaller and more round). Let cool for a few minutes on the tray then transfer to a wire cooling rack to cool completely.

Prepare baking trays with wax paper for the next step.

Once all the cookies are completely cooled, melt the chocolate with the coconut oil and dip half of each cookie in the chocolate. Place the cookies on the wax paper lined trays and sprinkle with your choice of holiday sprinkles.

If you have the room - place the trays in your freezer to set the chocolate ups faster. Once they are all dipped and the chocolate is set, keep in an airtight container - with a sheet of wax paper between layers, and freeze. These keep best when frozen so the chocolate doesn’t melt.