• Preheat oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper and lightly coat the sides with cooking spray.
• Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
• Beat softened butter with both sugars for 3-4 minutes until light and fluffy. The mixture should be pale beige and almost whipped.
• Add eggs one at a time, beating well after each addition. Scrape down the sides between eggs, then mix in vanilla extract.
• Gradually add dry ingredients to the butter mixture on low speed in three additions. Mix until no flour streaks remain. The dough will be thick.
• Fold in chocolate chips by hand, saving a handful to sprinkle on top.
• Press dough into the prepared pan, smoothing with the back of a spatula. Texture can remain slightly uneven.
• Bake for 25-30 minutes, aiming for golden edges and a set but slightly soft center. The surface should spring back when gently pressed.
• Cool completely in the pan for 30 minutes, then turn out onto a wire rack to finish cooling.

For the frosting:

• Beat softened butter until creamy and smooth, about 2 minutes.
• Gradually add powdered sugar, one cup at a time. Add vanilla, 2 tablespoons of cream, and a pinch of salt.
• Beat on medium-high for 3-4 minutes until light and fluffy. Add another tablespoon of cream if frosting is too thick.
• Once the cookie cake is completely cool, pipe borders around the edge using a star tip. Add sprinkles immediately after piping.