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

In a mixing bowl, cream together the room-temperature unsalted butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract; mix on low speed until fully combined and smooth.

Gradually sift in the all-purpose flour and salt, folding until just combined.

Flour your surface, roll out the dough to 1/4 inch thick, and cut out heart shapes.

Bake the cookies for 8 to 10 minutes, until the edges are set but centers remain soft. Cool on a wire rack.

Melt semi-sweet chocolate chips in a microwave-safe bowl until smooth.

Dip one half of each cookie in the melted chocolate and let excess drip off.

Allow the cookies to sit at room temperature until the chocolate sets.

Store in an airtight container at room temperature for up to five days.