Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Cream ½ cup of unsalted butter with ½ cup of granulated sugar and ¾ cup of light brown sugar until light and fluffy.

Add 1 large egg and 1 teaspoon of vanilla extract to the creamed mixture and beat well.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined.

Fold in 1 cup of semisweet chocolate chips into the cookie dough.

Scoop out portions of dough and place them on the prepared baking sheet, leaving space between each scoop.

Bake the cookies for 9-11 minutes or until the edges are golden brown.

Use a heart-shaped cookie cutter to reshape the cookies while they are still warm.

Allow the cookies to cool on the baking sheet for 5-7 minutes before transferring them to a wire rack.