In the bowl of a mixer, beat the butter and sugar until smooth, about 2 minutes.
Add the eggs one at a time, beating well after each addition.
Add the vanilla and salt, then slowly mix in the flour until thoroughly combined.
Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc. Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before you plan to bake your cookies.
Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or a nonstick baking mat.
Divide the dough in half. Re-wrap one half of the dough and place it in the fridge. Roll the remaining dough into a 1/2 inch thick rectangle.
Using a 4 inch heart shaped cookie cutter, cut out as many shapes as you can from the dough.
Re-roll the dough and repeat the process until you've filled your first baking sheet. Cookies should be spaced 1 1/2 inches apart on the sheet.
Place the pan of cookies in the fridge and chill for 20 minutes.
Bake for 12-15 minutes or until cookies are set and the edges are just barely turning brown.
Cool the cookies completely.
Repeat the same process with the other half of the dough that you previously put in the refrigerator.
Heat the chocolate chips + shortening OR candy melts (no shortening needed) in the microwave in 30 second increments until melted. Stir until smooth.
Dip half of each cookie into the chocolate, tapping against the bowl to remove the excess. Place the cookies on a sheet of parchment paper and quickly add the sprinkles onto the wet chocolate. Let set completely.