• Preheat an oven to 375°F. Line sheet pans with silicone baking mats or parchment paper and set aside. 
• Whisk together the flour, baking soda, and the salt in a mixing bowl. Set this aside.
• In a separate bowl, blend together the butter, both sugars, the hot water, and the extract, on medium-high, for 4 minutes. 

  Scrape down the bowl every minute, or so, to develop a well-balanced mixture. 
  
• Once the mixture looks fluffy, add the eggs, one at a time. Blend on medium speed for a minute after adding the egg, then be sure to scrape down the bowl well before adding the second egg.

  After the eggs have been added, mix for an additional 2 minutes. The mixture should look airy and almost spongy. Add the extract and blend, once again on medium speed, for thirty seconds.
• Add half of the flour mixture to the bowl and blend on the low speed, just until the flour is no longer visible. Scrape down the bowl once more. 

  Add the sprinkles, along with the rest of the flour. Blend, on low speed, once again, just until the flour is incorporated. Don't overmix, or the confetti will break apart.
• Fold in the white chocolate chips using a rubber spatula. The dough will be thick, so use a sturdy spatula. 
• Refrigerate the dough for 30 minutes- 1 hour (optional). 

To Bake:

• Use a #40 portion scoop (or a heaping tablespoon) to scoop the cookie dough onto your prepared sheet pan. 

  Be sure not to crowd the pan, or the cookies will be malformed. 
  
• Bake the cookies for 10-12 minutes, or until they are golden brown on the edges.
• Once the cookies are finished baking, remove them from the oven and transfer them to a cooling rack. 
• These Confetti White Chocolate Chip Cookies taste fresh for up to two days.