Instructions

• Preheat oven to 350°F. Line a large baking sheet with a Silpat or parchment paper and set aside.
• In a medium bowl, whisk together 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt. Set aside.
• In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream 1 cup unsalted butter (room temperature), 1 1/2 cups light brown sugar, and 1/2 cup granulated sugar on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
• Add 2 large eggs and 1 tablespoon vanilla extract to the creamed mixture and mix until combined.
• With the mixer on low speed, gradually add the dry ingredients and mix just until no streaks of flour remain. Do not overmix.
• Stir in 2 1/2 cups chocolate chips. Gently fold in 3/4 cup of the sprinkles; reserve the remaining 3/4 cup of sprinkles in a small bowl for coating.
• Using about 2 tablespoons of dough per cookie, form dough into balls. Roll each dough ball in the reserved 3/4 cup sprinkles, pressing gently so the sprinkles adhere and the ball is coated.
• Place the coated dough balls on the prepared baking sheet about 2 inches apart. If desired, lightly sprinkle each cookie with a pinch of extra sea salt.
• Bake for 10–12 minutes, or until the cookie edges are just slightly golden brown and centers look set.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 2–3 minutes. Transfer cookies to a wire rack to cool completely.