Preheat the oven to 350℉. Line two baking sheets with parchment paper.
Beat together the butter and sugar in a large bowl with an electric mixer for about 3 minutes, until light and fluffy. Then, add the egg yolks, vanilla, and salt. Mix again until well incorporated.
Gradually add the flower while mixing at low speed, and continue mixing until just blended. Add 1/4 cup cream and beat until just blended. The dough will be sticky.
Place the dough into an industrial strength piping bag with a large star tip. With the strength of Hercules, extrude the dough into 1" wide and 2" long strips on the parchment paper.ORSave your forearms the trauma, and use a spoon to scoop and shape the cookie dough into roughly the desired shapes on the parchment paper. Bake 12 to 14 minutes until the cookies are firm and very lightly browned. Cool on cookie sheets for 3 minutes. Then, remove to a wire rack and cool completely.
For the chocolate topping, heat ½ cup whipping cream in a small saucepan over medium-low heat until bubbles form around the edge.
Remove from heat, add in the chocolate chips, and swirl to coat. Let stand 3 minutes for the chocolate chips to melt. Then, stir again until well blended. Spread chocolate on the cookies with a small knife, and add sprinkles.
