Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, combine the melted unsalted butter, brown sugar, and granulated sugar. Stir until the mixture is smooth and creamy.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the pure vanilla extract until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the batter.
Spread the batter evenly into the prepared 9×13-inch 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 into the center comes out with a few moist crumbs.
Remove the pan from the oven and allow the cookie bars to cool completely in the pan on a wire rack.
Once cooled, cut into 24 bars and arrange on a party display platter for serving.