Preheat the oven to 350°F (175°C). Giving the oven time to fully reach temperature ensures the cookies spread evenly and develop lightly golden edges. Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even browning.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening evenly throughout the dough, preventing uneven rise or dense pockets. Set the dry mixture aside so it’s ready to fold in smoothly later.
3. Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and packed brown sugar for 2–3 minutes, until the mixture becomes light and creamy. The color should turn slightly pale, and the texture should look fluffy. Proper creaming incorporates air, giving the cookies a tender interior.
4. Add Wet Ingredients
Add the vanilla extract, then beat in the eggs one at a time. Mix well after each addition so the batter becomes smooth and cohesive. Scraping down the bowl helps prevent streaks of unmixed ingredients.
5. Combine
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the flour is just incorporated. Avoid overmixing, as this can toughen the cookies by developing too much gluten. Stir in the chocolate chips and holiday sprinkles by hand to preserve their shape and color distribution.
