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Preheat the oven to 350°F. Spray a 9-inch springform pan with cooking spray, line with a parchment paper round, then spray the parchment paper.
In the bowl of a stand mixer, or using a hand mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, egg yolk and vanilla and mix until well-combined.
Mix in the gluten-free flour, salt and baking powder until evenly combined. Stir in the chocolate chips.
Spread the dough into the prepared baking pan. Top with a few more chocolate chips, if desired.
Bake for 22-26 minutes, until the edges start to turn golden.
Remove the cake from the oven and let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely before frosting.
In the bowl of a stand mixer, or using a hand mixer, beat the butter on medium-high speed until creamy, about 2 minutes. Add the powdered sugar along with the cocoa powder, heavy cream or milk, vanilla and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for a full 2 minutes.
If the frosting is too thick, add a little more heavy cream or milk. If the frosting is too thin, add more powdered sugar to get a pipeable consistency.
Pipe a border of frosting around the edge of the cookie cake. Top with sprinkles.