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, beat the softened unsalted butter, granulated sugar, and light brown sugar together with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly into the batter using a spatula.
Spread the batter evenly into the prepared 9×13-inch sheet pan, smoothing the top with a spatula.
Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs but no raw batter.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before slicing into squares and serving.