Melt the chocolate chips and plant-based butter in a microwave-safe bowl. Heat in 15-30 second intervals until smooth, stirring between each session. Set aside to cool slightly.

Whisk together sugar, vanilla extract, and eggs in a large mixing bowl. Mix well until creamy, then stir in the melted chocolate mixture, ensuring all ingredients are thoroughly combined.

Combine the dry ingredients by adding flour, Dutch-process cocoa powder, baking soda, and salt into the wet mixture. Stir until a thick, fudgy dough forms.

Chill the dough by covering the bowl with plastic wrap and refrigerating for at least 1 hour.

Preheat your oven to 350°F (175°C) and prepare your baking sheets. Line them with parchment paper for easy cleanup.

Scoop 3-tablespoon-sized portions of dough and roll them in the colorful sprinkles. Place the dough balls on the prepared baking sheets.

Bake in the preheated oven for 8-10 minutes. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Repeat the process with the remaining dough, baking until all cookies are ready.