Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until creamy and smooth, about 2 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition until fully incorporated.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
Fold in the semisweet chocolate chips evenly with a spatula.
Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness.
Use cookie cutters of your choice to cut the dough into desired shapes. Place the shapes 2 inches apart on the prepared baking sheets.
Repeat rolling and cutting with the second portion of dough.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.