First, sift flours, baking soda, baking powder and salt together and set aside.
Cream the butter and sugars together - about 5 minutes.
Then, add the eggs in one at a time and add the natural vanilla. Mix well.
On the low speed on your mixer, add the dry ingredients slowly and then stir in the chocolate chips by hand, as to not break them.
Next, wrap the dough up in plastic wrap and refrigerate - minimum of 48 hours and max of 72 hours.
When it's time to bake them, set the oven to 350 degrees.
Roll the cookie dough into small golf ball size cookies.
Place on a baking sheet that is either non-stick or has parchment paper on it.
Bake for 16 minutes.
Be sure to let the cookies cool for about 15 minutes each before you start dunking them - otherwise they will fall apart!
Melt the extra bag of chocolate chips according to the package. I melted mine in the microwave - 2 minutes and then stir to melt the rest.
Dunk the cookie in the melted chocolate and then into the sprinkles - place on parchment paper to cool.