Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it or lining it with parchment paper to prevent sticking.

Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until the mixture is light and fluffy, about 2–3 minutes.

Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.

Whisk together the flour, baking soda, and salt in a separate bowl.

Combine the dry ingredients with the wet ingredients gradually, mixing until just combined. Gently fold in the chocolate chips.

Spread the cookie dough evenly into your prepared cake pan.

Bake for 25–30 minutes, or until the edges are golden brown and the center is set.

Cool in the pan for about 10–15 minutes before transferring the cookie cake to a wire rack to cool completely.

Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, then add the heavy cream and vanilla extract until smooth.

Spread the frosting over the completely cooled cookie cake and decorate with additional chocolate chips.

Slice the cookie cake into wedges or squares and serve.