Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the dough.
Spread the cookie dough evenly into the prepared baking 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 in the center comes out with a few moist crumbs.
Remove from the oven and allow the cookie bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut into 16 squares.