Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt, then gradually add to wet ingredients until no dry streaks remain.

Fold in semi-sweet and white chocolate chips, reserving some for pressing on top.

Scoop out about 2 tablespoons of dough for each cookie, placing them 2 inches apart on baking sheets.

Press reserved chocolate chips on top and sprinkle with holiday sprinkles.

For thicker cookies, chill dough in the refrigerator for about 30 minutes.

Bake cookies for 10-12 minutes, until edges are set and centers are slightly underbaked.

Cool cookies on sheets for 5 minutes before transferring to a wire rack to cool completely.