Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

1. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Stir in 1 cup of semisweet chocolate chips, mixing gently until evenly distributed throughout the dough.
5. Chill the dough for at least 30 minutes to prevent excessive spreading while baking.
6. Once chilled, scoop about 2 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Press some extra chocolate chips and candy-coated sprinkles (like mini M&M’s) into the tops of each dough ball for extra sweetness and color.
8. Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. While the cookies cool, heat the heavy cream in a small saucepan over medium heat until it’s just about to simmer. Remove from heat and stir in the ½ cup of semisweet chocolate chips until fully melted and smooth.
11. Once the cookies are cool, drizzle the melted chocolate over the top of each cookie. Immediately sprinkle rainbow candy sprinkles for a fun, colorful touch.
12. Let the drizzle set for a few minutes, then serve and enjoy!