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, beat the softened unsalted butter, granulated sugar, and light brown sugar together until creamy and smooth, about 2 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Fold in the semisweet chocolate chips evenly throughout the dough.
Lightly flour your work surface and rolling pin. Roll out the cookie dough to about 1/4-inch thickness.
Use cookie cutters to cut the dough into desired shapes and place them about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.