In a large bowl, combine softened butter, packed brown sugar, and granulated sugar. Using a hand mixer (or a stand mixer), beat for 2-3 minutes on high until all ingredients are well mixed.
Add the heavy cream and vanilla to the butter and sugar mixture. Continue to beat on medium-high until it is fully incorporated.
Make sure you heat up your raw all-purpose flour to reach 160° to kill any potential bacteria. Microwave flour on high until it reaches the temperature. A good gauge would be 1 minute and 15 seconds on high, stir every 15 seconds.
In a separate bowl, whisk together the all-purpose flour and salt. Beating on low, add ½ cup of flour at a time, mixing well between each addition. Once the mixture begins to form a dough, add in the mini-chocolate chips and beat on high for 15-20 seconds to mix them throughout.
Line a cookie sheet with wax paper or parchment paper. Using a cookie scoop or spoon, make small cookie dough balls about 1 large tablespoon each. Roll them with your hands if you want to get a smooth finish.
Melt the candy melts or other chocolate in a microwave-safe piping bag (or a bowl). Start by microwaving for 60 seconds at 50% power. Remove the bag and knead the chocolate (or if using a bowl, stir well). Continue this process in 30 second increments at 50% power until the chocolate is melted and smooth.
Cut a small hole a the tip of the piping bag. Drizzle the chocolate over the cookie dough balls. After you coat about 3-4 balls, top with sprinkles before the chocolate hardens. If you don't have a piping bag, you can drizzle with a spoon as well.
Once the cookie dough bites have hardened, serve and enjoy!