Add the flour mixture to the wet ingredients and mix
until just combined. Do not OVERMIX the dough. Fold in the chocolate
chips and sprinkles.
Cover and refrigerate dough for at least 1
hour, or up to 4 days. This step is mandatory. The dough is fairly
sticky, so chilling the dough is required in order to avoid the cookie
from spreading too much.
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
rounded tablespoons of the cold dough onto an ungreased baking sheet.
Shape your cookie dough balls to be “taller” than they are wide, as
pictured above. Press a few chocolate chips on top for looks, if
desired. Make sure to keep dough chilled when working in batches.
for 10-12 minutes until edges are slightly browned. (Mine took 10
minutes exactly). The centers will still appear very soft, but the
cookies will set as they cool. You may also press a few more chips into
the tops of the cookies at this point (the chips will melt down and
stick from the warm cookies).
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.