Move oven rack to middle position and preheat oven to 350 degrees F.
MIX TOGETHER COOKIE DOUGH:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream together butter, vegetable shortening, and sugars until light, fluffy, and lightened in color, about 2-3 minutes.
Add eggs and beat until combined. Pour in corn syrup and vanilla and mix until just combined.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Pour flour mixture into the wet ingredients and pulse mixer on and off until flour is absorbed. Increase speed to low and mix until no more flour streaks remain.
Pour in the chocolate chips and mix until combined.
PREP BAKING SHEETS AND ROLL COOKIE DOUGH:
Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
Use a 2-Tablespoon scoop to scoop dough. Roll dough mounds into a ball and space balls 2 inches apart on prepared baking sheets.
BAKE AND COOL COOKIES:
Bake cookies, one sheet at a time, for 10-12 minutes (the cookies will look a little underdone, but the edge will be beginning to turn slight golden-brown).
Cool cookies completely on the baking sheet.
MELT CHOCOLATE AND DIP COOKIES:
In a medium microwave-safe bowl, add chocolate and heat on HIGH for 1 minute. Stir chocolate, and continue heating in 15-second increments until the chocolate chips are completely melted and smooth.
Line baking sheets with parchment paper.
Hold cookie over the bowl of chocolate and spoon chocolate over half of the cookie, allowing excess chocolate to drip off. Place cookie on a lined baking sheet and sprinkle with the desired amount of sprinkles.
Repeat process with remaining cookies, chocolate, and sprinkles.