Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the vanilla extract and salt to the butter mixture and mix until combined.
Gradually add the all-purpose flour to the mixture, mixing on low speed until the dough just comes together. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the dough using a spatula.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each dough ball with the bottom of a glass or your palm to about 1/2 inch thickness.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden but the centers remain pale.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.