In the bowl of a stand mixer, cream together the butter and sugar until very light and fluffy, then beat in the vanilla.

Add in the flour and salt, and mix until well-incorporated. Stir in the chocolate chips.

Divide the dough into two equal parts, and form two logs. Wrap each log tightly in plastic wrap, and refrigerate for at least 1 hour, until firm.

When ready to bake, heat oven to 350F.

Once dough is firm enough to handle, pour the sprinkles in a baking pan. Place the log of dough into the sprinkles, and roll around until it's completely encrusted.

Using a sharp knife, cut slices of cookies about ½ thick, and place on a parchment-lined cookie sheet. Refrigerate the sliced cookies for at least 10 minutes before baking.

Bake cookies for 15-18 minutes, until slightly golden and firm. Cookies will NOT brown noticeably. Let cool slightly and enjoy!