• Set out butter and eggs to reach room temperature. Measure out all ingredients and set aside.
• Preheat oven to 350°F and line a large cookie sheet with parchment paper.
• In a large bowl, mix together the flour, cocoa powder, baking soda, and salt with a metal whisk. Set aside.
• In the bowl of a stand mixer with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, for about 2-3 minutes.
• Add the eggs one at a time, mixing after each. Add the vanilla.
• Next add flour mixture and mix on low speed until just combined, adding chocolate chips towards the end of the mixing process.
• Use a 1.5 TBSP scoop to portion 30 portions of dough.
• Roll scooped dough into balls (this will keep the cookies more uniform in shape) and place on a plate or small baking pan. If you can, chill in the fridge for 15-30 minutes prior to baking for the perfect cookie thickness.

READY TO BAKE?

• Arrange cookies on parchment lined cookie sheet, spaced about 2.5 inches apart.
• Bake cookies for 10 minutes. For chewy cookies, cookies will be puffed and center should still look very slightly underbaked still. When they fully cool the center will be chewy and resemble a brownie.
• For picture perfect cookies, press a few extra chocolate chips into the cookies when they're fresh from the oven.
• Allow cookies to cool on the cookie sheet for 4-5 minutes then transfer to a wire cooling rack to fully cool.
• Repeat with remaining cookie dough *OR* place remaining dough balls on a lined plate/pan then transfer to an airtight container or baggie once frozen. I love having a freezer stash of cookies!

READY TO DECORATE?

• Once cookies have fully cooled, melt white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals until melted and smooth.
• Dip half of each cookie in white chocolate then transfer to parchment paper and decorate with festive sprinkles right away while the chocolate is still wet. Chill to let chocolate set about 10 minutes. Enjoy!