In a small bowl, combine the flour and baking soda. Set aside.

In another bowl, mix the softened butter, granulated sugar, and brown sugar until creamy.

Stir in the beaten egg (or milk) and vanilla extract into the butter mixture.

Gradually add the flour mixture to the wet ingredients, stirring until just combined.

Fold in the chocolate chips.

Scoop four small teaspoons of dough onto the provided Easy-Bake baking pan, spacing them apart.

Bake in the preheated Easy-Bake Oven for about 10-12 minutes, or until the edges are lightly golden.

Let cool on the pan for a few minutes before enjoying.

In a small bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, combine the milk, vegetable oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until the batter is just smooth, with no dry pockets.

Spoon the batter into the provided Easy-Bake cupcake pan, filling it no more than halfway.

Bake in the preheated Easy-Bake Oven for approximately 13-15 minutes. A toothpick inserted into the center should come out clean.

Let the cupcake cool completely in the pan before frosting.