Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl or stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, mixing well after each, then beat in the vanilla extract.

On low speed, gradually add the dry flour mixture to the wet butter mixture, mixing just until combined. Do not overmix.

Gently fold in the semi-sweet chocolate chips, white chocolate chips, and sprinkles with a spatula.

CRITICAL: Cover the bowl and chill the dough in the refrigerator for at least 2 hours or overnight. This is essential to prevent spreading.

Scoop rounded tablespoons (about 1.5 tbsp) of chilled dough onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes, until the edges are golden brown and the centers are still slightly soft. Do not overbake.

Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.