To begin, preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan with non-stick spray or line it with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until the mixture is smooth and glossy. Then, add the eggs and vanilla extract. Continue whisking until fully combined.

Gradually stir in the dry ingredients using a spatula or wooden spoon. Mix just until no streaks of flour remain—do not overmix. Gently fold in the chocolate chips, reserving a small handful to sprinkle on top if desired.

Spread the dough evenly into the prepared baking pan. Use your spatula to press it into the corners and smooth the top. For an extra bakery-style touch, press a few chocolate chips into the surface of the dough.

Bake for 28 to 32 minutes, or until the edges are golden and a toothpick inserted in the center comes out with only a few moist crumbs. Be careful not to overbake—these bars continue to firm up as they cool.

Allow the cookie bars to cool in the pan for at least 30 minutes before slicing. For cleaner cuts, you can chill the pan briefly before cutting into squares or rectangles.