In a medium bowl, stir together the flour, salt, baking soda, and baking powder. Set aside. In the bowl of a stand mixer, add the cold butter, granulated sugar, and brown sugar. Using the metal paddle attachment, beat together until combined. Since the butter is cold, it won't fluff up like normal, but instead you'll have a sandy mixture with small chunks of butter running throughout. Beat in the eggs, and the vanilla and almond extracts until combined.

Beat in the flour mixture slowly, until fluffy combined. Mix for several minutes, or until there are no dry pockets of flour anywhere. Finally, add in the chopped white chocolate and the sprinkles, and mix until well incorporated.

Line a small baking sheet or a plate with parchment paper. Form the dough into very large balls, being sure to just gently press the balls today. You do not want to scoop the dough, or roll and press it together tightly. Just gently press it until it holds, and it doesn't have to be perfectly round. You should be using about 1/3 cup-1/2 cup of dough per cookie, and you should get about 13-15 cookies out of the mix. Freeze the cookies for about 1 hour, and then you can bake, or transfer the cookies to a freezer bag to make them whenever you're ready.

When you're ready to bake, preheat your oven to 375 degrees, and line a large baking sheet with parchment paper. Remove the cookie dough from the freezer, and evenly space 4 giant dough balls on your prepared pan. Bake for 14-16 minutes, or until the cookies are large, and lightly golden brown on top. They should be a little bit puffy, and they will settle as they cool. Enjoy!