In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips.

Cover the dough with plastic wrap and refrigerate for at least 1 hour to chill.

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

Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Gently press the tops of the dough balls into the assorted sprinkles to coat them well.

Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.

Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.