Preheat oven to 375F. Grease a 9-inch springform pan4 with nonstick baking spray. Set aside.
In a large bowl, whisk melted butter and sugars together until well-combined.
Whisk in egg and vanilla into the butter mixture until well-combined.
Add flour, baking soda, and salt to the wet ingredients.
Stir in just until combined.
Stir in chocolate chips.
Pour the chocolate chip cookie dough into prepared pan and spread until even.
Bake for 15-25 minutes. The edges should be set and golden brown.
Let the cake cool in pan for 20-30 minutes.
Run a thin knife around the edges to loosen and then remove the side of the pan.
Cut into wedges to serve.
Video
Notes
Butter: I use salted butter. You can use unsalted butter if you prefer.
Brown sugar: I use light brown sugar, but you can also use dark brown sugar in this cookie cake.
Chocolate chips: Feel free to use milk, bittersweet, or even white chocolate chips.
Springform pan: If you don't have a springform pan, you can use a 9-inch round cake pan. Simply run a knife around the edge and invert to remove the cookie cake from the pan.