Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the salt and mix to combine.
Gradually add the all-purpose flour to the butter mixture, mixing on low speed until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie slightly with the palm of your hand or the bottom of a glass.
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.