Preheat oven to 350 degrees F. Lightly butter an 8-by-8-inch pan; line with parchment paper and lightly butter parchment

In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat eggs, sugar, brown sugar, vanilla, salt and baking soda on high speed for 2 to 3 minutes or until light in color and thick but not stiff.

Reduce mixer to low and drizzle in lukewarm butter until fully incorporated.

Sprinkle over flour and mix on low speed until just incorporated, scraping down the sides of the bowl as needed. Fold in about 3/4 of the cookies (about 1 cup or so), chips, and sprinkles (save a little bit of each for the top).

Spread into prepared baking pan. Sprinkle reserved cookies, chips and sprinkles on top.

Bake for 30 to 35 minutes or until top is shiny and set and starting to brown around the edges (darker coated pans will have browner edges than light ones). The 'toothpick test' doesn't really work with blondies, so you'll have to make your best educated guess as to when they are done (this can vary depending on your particular oven, baking pan, alignment of the stars, etc). Each time you make them you can adjust the bake time until they are just right for your particular situation and preferences.

Place pan on a wire cooling rack and let cool to room temperature. For the cleanest cuts, chill for a few hours or overnight.

Lift out the entire block of blondies using the parchment paper, then use a large chef knife to cut into 16 even squares (wipe the blade between each cut). Blondies will keep in an airtight container at room temperature for up to 3 days or refrigerated for up to 5.