Chocolate Chip Coffee Cake

Chocolate for breakfast! Does it get any better?
I got this recipe from Sandra's Keeping it Simple blog. The men who attend the weekly Bible study at our house gave it their highest rating: "two bellies up."
I made a couple changes reflected here: I used plain yogurt instead of sour cream. I also used regular white flour, while the original recipe called for a combination of white and soft white wheat.

CHOCOLATE CHIP COFFEE CAKE
1/2 c. butter
3/4 c. sugar
1 t. vanilla
2 eggs
1 c. plain yogurt
2 3/4 c. flour
1 t. baking soda
1 1/2 t. baking powder
TOPPING
1/2 c. sugar
1 t. cinnamon
2 c. chocolate chips
In large bowl, cream butter and sugar. Add vanilla, eggs, and yogurt. Add flour, baking soda, and baking powder and mix well. (If the dough is super stiff, Sandra says you can add a little milk to make it spreadable.)
Grease a 9" x 13" pan. Put half of dough in pan and smoosh it around to try to cover the bottom. Your layer will be very thin.
In small bowl, mix cinnamon and sugar.

Sprinkle half of cinnamon sugar over dough, then sprinkle half of chocolate chips. Repeat with layer of dough, layer of cinnamon sugar, and layer of chocolate chips, using all.
Bake at 350 degrees for about 30 minutes. Test with toothpick, if desired; it shouldn't be wet and the middle shouldn't be jiggly.
NOTE: Check out Tammy's Recipes for more kitchen-y ideas and recipes. It's Kitchen Tip Tuesday.