Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper.
Mix eggs, sugar, oil, vanilla, brandy, and salt in a large bowl until combined.
Add flour and baking powder; mix until combined. I like to start mixing with a spoon and then using my hands to form the dough.
Stir in chocolate and sprinkles.
Divide the dough into two equal parts. *You can divide the dough into 3-4 equal parts; it depends on how big you would like your cookies to be. Shape each into a log about 9" long 3.5-4" wide 1/2" high. Place logs on the prepared baking sheet.
Bake logs until golden, puffed, and just firm to the touch (about 15-20 minutes). Let them cool on the baking sheet for 10 minutes. Then carefully place them on a cooling rack for additional 20 minutes.
Lower the oven temperature to 250°F/120°C.
Cut logs into ¾ -inch thick slices on the baking sheet with a serrated knife. The cookies should still be slightly doughy inside.
Place the cookies, cut side up, on the baking sheet. Bake for 20-40 minutes until dry. The centers of the cookies will be slightly soft, and the cookies should be a light golden brown color. They will be crunchy once completely cooled.