• Note: This recipe requires 30 minutes of chill time for the dough.

Mixing the dough

• In the bowl of a stand mixer add the butter and both sugars, and mix on medium speed until the mixture is creamy and fluffy. You can also mix this using a large mixing bowl and an electric mixer.
• Add the eggs, vanilla, baking powder, and salt to the bowl and mix on medium speed until incorporated. Scrape down the sides of the bowl with a rubber spatula.
• Add the flour one cup at a time and mix on medium speed, scraping the mixing bowl as needed. If you are using a handheld mixer, you may need to mix at a higher speed and possibly mix in the last amount of flour by hand.
• Mix in the chocolate chips on low speed, then mix in the candy hearts if using. This should just take a few seconds.

Rolling the dough

• Place a sheet of parchment paper on your worktop and sprinkle it with a little flour. Place half of the cookie dough on the paper and sprinkle with more flour. Place another sheet of parchment paper on top of the dough and with a rolling pin, roll the dough into a ¼" round.
• Place the rolled dough on a tray or cookie sheet and place it in the refrigerator for 30 minutes. Repeat with the other half of the cookie dough.

  The dough will be ready to make cutouts when it is firm to the touch.
• Place the dough back on your work surface and cut out the shapes with your cookie cutter. Place the shapes on a parchment-lined cookie sheet, or use a silicone baking liner.

  You will have scraps of dough after cutting the hearts; just press the dough together, reroll it. and cut out more hearts.
• Bake the cookies for 8-9 minutes. These edges will just start turning brown. Let the baked cookies cool on the pan for about 10 minutes then move them to a cooling rack.
• Store these cookies in an airtight container for up to 4 days.

  Thee cookies can also be frozen for up to six months and an airtight freezer container.