Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly into the dough.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
Roll the dough out to about 1/2 inch thickness.
Using a cookie cutter or a knife, cut the dough into desired shapes or squares.
Place the cookies on the prepared baking sheets about 1 inch apart.
Bake in the preheated oven for 18 to 20 minutes, or until the edges are lightly golden.
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.