Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick spray. Set aside.
In a large bowl, whisk the flour, baking soda, and salt together. Set aside.
1¾ cups all-purpose flour, ¾ teaspoon baking soda, ¼ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy, about 2 minutes.
6 tablespoons unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
Add one egg at a time, beating after each addition.
2 large eggs
Add the lemon juice, vanilla, cinnamon, and nutmeg. Mix well.
1 teaspoon lemon juice, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
With the mixer on low, slowly add the dry ingredients. Do not overmix.
Gently fold in the chocolate chips with a rubber spatula. The dough will be very sticky.
1 cup semisweet chocolate chips
Transfer the cookie dough into the prepared baking pan. Make sure to spread the batter to the edge of the pan.
Bake for 20 minutes. Transfer the pan to a wire rack and allow the cookie cake to cool completely inside the pan.
Once cool, remove the springform pan, decorate with frosting and sprinkles, if desired; slice; and serve.
Sprinkles, Chocolate Buttercream