Preheat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside.

In a medium bowl combine the flour, baking soda, baking powder, and salt, set aside.

Using an electric hand or stand mixer, cream the butter and sugar together until pale and fluffy.

Add in the egg, vanilla, and almond extract and mix until combined.

With the mixer on low, gradually add the dry ingredients into the butter mixture.

Lastly, add in the chocolate chips and sprinkles and mix until the dough just comes together.

Scoop the dough into roughly 28 (1 heaped tablespoon) balls. Chill the rolled cookies for a minimum of 30 minutes. You could also freeze the dough at this stage.

Bake the cookies 2 inches apart for 14-16 minutes. Be sure not to over-bake to keep them soft.

Remove from the oven and cool slightly before transferring to a wire rack. Once cooled cover and store the cookies in an airtight container for 3-4 days.