1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

3. Beat in eggs one at a time, then add vanilla extract and mix until fully combined.

4. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.

5. Fold in the chocolate chips using a spatula until evenly distributed.

6. Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

7. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

8. Roll out one disk of chilled dough on a lightly floured surface to about 1/4 inch thick.

9. Use a heart-shaped cookie cutter to cut cookies and place 2 inches apart on baking sheets.

10. Reroll dough scraps and repeat cutting until all dough is used.

11. Optional: Chill shaped cookies on baking sheet for 10–15 minutes before baking for cleaner edges.

12. Bake for 9–11 minutes until edges are lightly golden and centers still appear slightly soft.

13. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

14. Once cooled, optionally decorate with melted chocolate, icing, or sprinkles.

15. Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.