Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan with butter or non-stick spray.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar together on medium speed until creamy and smooth, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly with a spatula.
Spread the cookie dough evenly into the prepared 9×13-inch sheet pan, smoothing the top with a spatula.
Bake in the preheated oven for 22 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven and allow the cookie sheet cake to cool completely in the pan on a wire rack before slicing into squares and serving.