1. Prepare and Preheat

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13-inch baking pan or line with parchment paper for easy removal.

2. Mix Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
• Set aside—this will help ensure an even rise in the cake.

3. Cream the Butter and Sugars

• In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until fluffy (about 2-3 minutes).
• The butter mixture should turn a light, creamy color and slightly increase in volume.

4. Add Eggs and Flavorings

• Add eggs one at a time, mixing well after each addition. This helps the batter to emulsify.
• Add in the vanilla extract, which enhances the overall sweetness of the cake.

5. Incorporate the Sour Cream

• Stir in the sour cream, adding moisture and richness to the cake. This will result in a soft, tender crumb.

6. Combine Wet and Dry Ingredients

• Add half of the flour mixture to the wet ingredients, gently folding until just incorporated.
• Add the remaining flour mixture, being careful not to overmix (overmixing can make the cake dense and tough).

7. Fold in Chocolate Chips

• Gently fold in the chocolate chips with a spatula, distributing them evenly without overmixing.

8. Pour and Smooth Batter into the Pan

• Pour the batter into the prepared pan, smoothing the top with a spatula. If desired, sprinkle a few extra chocolate chips on top for presentation.

9. Bake

• Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

10. Optional: Dust with Powdered Sugar

• Once cooled, dust lightly with powdered sugar for an elegant finish.

Pro Tip: If you like your cake extra gooey, slightly underbake it, and the chocolate chips will stay melty!