Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
Add the salt and vanilla extract to the butter and sugar mixture and mix until combined.
Gradually add the all-purpose flour to the mixture, mixing on low speed until just combined and a dough forms.
Fold in the semisweet chocolate chips evenly into the dough using a spatula.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Gently flatten each cookie slightly with the palm of your hand or the bottom of a glass to about 1/2 inch thickness.
Bake in the preheated oven for 18 to 20 minutes, or until the edges are lightly golden but the centers remain pale.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
Transfer the cookies to a wire rack to cool completely before serving.