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In a large bowl, sift flour, cake mix, salt, and baking soda together. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy and smooth, about 3 minutes.
Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Add the vanilla and beat on high until combined.
Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined.
Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly combined.
Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days.
Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, use around 1.5 Tablespoons (about 35g) of cookie dough per cookie.
Bake the cookies for 13-15 minutes, or until the edges are lightly browned.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.