Beat the butter and sugars in a large bowl for five minutes or until fluffy. Break the egg in the mixture and add vanilla extract. Mix well.

Put the flour in another dry bowl, add salt and baking soda, toss to combine.

Gradually add the dry mixture to the creamed batter until thoroughly blended. The dough should be crumbly and easy to roll into a ball.

Add the chocolate chips and gently fold them in. You can use a mixer, but I prefer doing it with your hands so that the chips do not break apart. Refrigerate the dough for about 30 min after wrapping it in plastic wrap.

Roll out the dough onto parchment paper that has been lightly floured. Using a 2-inch heart-shaped cutter, cut out shapes. Place cookies on a cookie sheet lined with parchment paper and refrigerate for ten min. This will prevent the rise.

In the meantime, preheat the oven to 350°F. Bake your cookies for 10-12 minutes, or until nicely golden brown.

Take the cookie sheet out of the oven and lay it aside for a few minutes to cool. Transfer carefully to a cooling rack and cool thoroughly before serving or decorating.