In a stand mixer with the whisk attachment, whisk the eggs, sugars, and vanilla extract on medium-high for about 2 minutes, until the egg mixture turns thick. Add in the brown butter and mix for another 30 seconds.

In a separate bowl, mix the flour, baking powder, baking soda and salt together, then add this to the egg mixture, mixing it with the paddle attachment on low speed for 30 seconds. Careful not to overmix this!

On low speed, add the chocolates, cornflakes, peanut cookies, sesame seeds, rolled oats, ground coffee, and any other bits and bobs you have around your kitchen, and mix until just incorporated. Transfer the cookie dough in to a bowl, and refrigerate for at least 2 hours, or up to 3 days.

Just before you’re ready to bake, heat your oven to 190°C.

Portion out the dough into 50g balls, and place them on a lined baking tray, with the cookie balls at least 4-inches apart from each other. Then pop it into the oven to bake for 5 minutes, then sprinkle the sprinkles on top of the cookie dough. Let it bake for an additional 12-15 minutes, or until the tops are craggly and nicely browned. (You will need to bake them in several rounds if you only have one tray.)

When the cookies are baked, let them cool on the tray for 5 minutes, before transferring them onto a wire rack to cool completely. Then, devour.