Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl, using an electric mixer (or a sturdy whisk and some elbow grease!), cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.1 cup (2 sticks) unsalted butter, softened, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
- Beat in the two large eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract for that classic sweet aroma and flavor.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can result in a tough cake. You want to mix until you no longer see streaks of flour.2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup milk (whole or 2%)
- Gently fold in the semi-sweet chocolate chips using a spatula.1 1/2 cups semi-sweet chocolate chips
- Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Once baked, let the Chocolate Chip Cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
Store at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days. Can be reheated gently in microwave or oven. Freezes well for up to 3 months.
