Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter, light brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the semisweet chocolate chips evenly throughout the dough.
Press the cookie dough evenly into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 22-25 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
Remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack before slicing and serving.