Preheat the oven to 350 degrees. Spray a 8 ½ x 4 ½ inch loaf pan with non-stick spray and line it with parchment paper.
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
1 ¾ cups (219 g) all-purpose flour, spooned and leveled, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon sea salt
In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3 minutes. (If you want to use a stand mixer, use the paddle attachment.)
1 ¼ cups (250 g) granulated white sugar, ½ cup (112 g) unsalted butter, softened
Add in the eggs and vanilla and mix on medium-high speed until pale in color and fluffy, 1-2 minutes.
3 eggs at room temperature, 2 teaspoon vanilla extract or bean paste
Add in the milk and sour cream and mix on medium-low speed just until combined. (The mixture will look a little curdled at this point, but don't worry.)
½ cup (120 ml) whole milk, at room temperature, ½ cup (122 g) sour cream, at room temperature
Add the dry ingredients to the wet ingredients a little bit at a time, mixing on low then medium-low speed just until combined.
Add in the chocolate chips and fold them into the batter with a rubber spatula.
1 cup (190 g) mini chocolate chips
Pour the cake batter into the prepared loaf pan and bake it for 64-67 minutes, or until a toothpick comes out with just a few moist crumbs from the center.
Let the loaf cake cool in the pan for 30 minutes. Carefully pull up on the parchment paper to remove it from the pan. Transfer the loaf to a wire rack to completely cool.