Begin by preheating your oven to 350°F (175°C).

Prepare two 9-inch round cake pans by placing a long strip of parchment paper at the bottom of each pan, ensuring it extends over the sides. This will help to lift the cookie out of the pan. Strips should be 8 inches wide and about 14 inches long.

In a large mixing bowl, combine the room temperature butter, granulated sugar, brown sugar, and vanilla extract. Using an electric mixer or a sturdy spatula, cream the ingredients together until the mixture is smooth and fluffy, about 3 minutes.

Add the egg to the creamed mixture and mix well until fully incorporated.

Slowly add the all-purpose flour and baking soda to the mixture. Mix until just combined.

Gently fold in the chocolate chips, making sure they are evenly distributed throughout the dough.

Take the cookie dough and divide it into two equal portions. Press each portion into the prepared pans, ensuring you leave about an inch from the edge for the cookies to expand while baking.

Place the pans in the preheated oven and bake for 15-20 minutes or until the edges turn golden brown. A toothpick inserted into the center should come out clean or with a few crumbs (not wet dough).

Once baked, remove the cookie cakes from the oven and place them on a cooling rack. Let them cool completely inside the pans. Once they are fully cooled, use the parchment paper to gently lift and remove the cakes from the pans.

If desired, you can frost the cooled cookie cakes with your favorite frosting or simply enjoy them as they are.