In a large bowl, beat softened butter, granulated sugar, and brown sugar with a mixer on medium for 2–3 minutes—until pale, fluffy, and slightly aerated.

Beat in eggs one at a time, fully incorporating each. Mix in vanilla until smooth and glossy.

Whisk flour, baking soda, and salt in a separate bowl. Add to wet ingredients in 3 additions, mixing on low just until combined. Do not overmix.

With a spatula, gently fold in both chocolate chips—reserve ~2 tbsp of each for topping.

Use a #30 scoop (≈2 tbsp) to portion dough. Roll into smooth balls and place 2 inches apart on parchment-lined sheets.

Press reserved chips and a pinch of sprinkles gently into the top of each ball—this anchors them and creates a bakery-style finish.

Refrigerate dough balls for 30 minutes (or up to 48 hours). Chilling ensures thicker cookies and prevents overspreading.

Preheat oven to 350°F (177°C). Bake 10–12 minutes—edges should be golden and set; centers will look soft and slightly underdone. Rotate pans halfway.

Let cookies rest on the hot sheet for 5 minutes, then transfer to a wire rack. Once completely cooled, dust lightly with powdered sugar using a fine-mesh sieve for a snowy effect.