Preheat your oven to 350°F (175°C) halfway through the chilling time.

In the bowl of an electric stand mixer, add the cold, diced butter and granulated sugar, and sprinkle in the salt. Mix on medium-low speed until creamy and smooth.

Pour in the vanilla extract and blend until well incorporated. Scrape down the sides of the bowl.

Gradually pour in the unbleached all-purpose flour. Mix gently until just combined to avoid over-mixing.

Roll out the dough on a floured surface to about 1/3-inch thickness.

Cut the rolled dough into desired shapes using cookie cutters or a sharp knife.

Transfer the shaped cookies to ungreased baking sheets, spacing them about 1 inch apart.

Chill the cookie sheets in the refrigerator for at least 30 minutes to help maintain their shape during baking.

Once chilled, bake the cookies in the preheated oven for about 13 to 16 minutes or until just set.

Allow them to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.

Melt the chopped semi-sweet chocolate in a microwave-safe dish or double boiler.

Once the cookies are cooled, dip them halfway into the melted chocolate and tap gently to remove any excess.

Transfer the dipped cookies to a piece of parchment paper to set.