Preheat your oven to 350°F.

In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy.

Reduce the speed to low and add in the egg, orange juice, and vanilla extract.

Mix to combine.

Turn off the mixer and add in the dry ingredients.

Turn the mixer on low speed and mix until the dough comes together (it will be sticky).

Take the bowl off the mixer, and pour in the chocolate chunks and sprinkles, and mix slowly with a spatula.

Line two cookie sheets with parchment paper and set aside.

Use an ice cream scooper to make even balls of dough and place 5 on each sheet, separated enough to allow them to spread — remember they are big!

Place one cookie sheet in the freezer for 15 minutes, then bake for 10 minutes.

After 10 minutes, open the oven door, lift the cookie sheet and bang it hard on the oven rack. You can do this once or several times if you like.

Bake for 2 more minutes — repeat banging.

Bake for 2 more minutes again — repeat banging.

Bake for the last two minutes, and remove from the oven.