1. Preheat oven to 350º.
2. Sift 2 cups flour, 1 teaspoon baking soda, and ½ teaspoon baking powder into a large bowl.
3. In a separate bowl, cream ½ cup butter and 1 cup sugar together. Add 2 eggs, one at a time, and beat until light and fluffy. Mix in 1 cup sour cream and 1 teaspoon vanilla on low, then slowly add the dry ingredients until fully combined.
4. Butter and flour a 10×10” or 13×9” pan. Pour in half the batter and spread.
5. In a small bowl, mix 2 tablespoons cinnamon and 2 tablespoons sugar.
6. Sprinkle half the cinnamon sugar and half the chocolate chips on the batter. Add the rest of the batter in dollops and spread. Top with remaining cinnamon sugar and chocolate chips.
7. Bake at 350º for 30 minutes.
8. Serve warm from the pan with freezing cold ice cream, and go to heaven.
9. Store wrapped in pan or frozen in the freezer. 
   

Note: I would NOT substitute the sour cream here as it truly makes the entire cake, but if you must, full fat greek yogurt works as a substitute.

Also, adding nuts to this cake is absolutely not a bad idea!

*Gluten free All Purpose 1:1 flour works in this recipe