Preheat the oven to 350°F.
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed until well combined, about 1 minute.
Increase the mixer speed to high and beat for 15 seconds.
Stop the mixer, scrape down the sides of the bowl, and add the egg.
Blend on medium speed for 30 seconds.
Add the dry ingredients and combine on low speed until just a few dry streaks remain.
Add the chocolate chips and mix for a few seconds until combined.
Scrape the batter into a greased and lined 9-inch round cake pan.
Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.
Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake.
Cool for at least 4 hours before turning the cake out of the pan and onto a large plate.
Slice then serve…
Go to full version of