Cream together butter and sugar. Add vanilla and orange extracts until combined, then add eggs. Blend well.
In a separate bowl, combine flour, salt, baking soda, and cream of tartar.
Add flour mixture gradually to cream mixture (in 2-3 intervals), mixing after each addition until ingredients are just combined.
Stir in mini chocolate chips.
Chill dough thoroughly, minimum two hours.
Once dough has chilled, preheat oven to 425°F.
Roll dough onto floured surface to ¼" thickness, then cut shapes with a cookie cutter. Place cookies onto ungreased cookie sheets.
Bake 6-8 minutes, or until edges of cookies begin to turn golden brown. Remove cookies to cool on wire rack.
Optional: Once cookies have cooled, melt ½ cup semi-sweet chocolate chips in the microwave and transfer to a plastic bag. Snip a small bit of the corner and pipe chocolate drizzle over top of the cookies. Let chocolate drizzle harden completely before stacking or storing.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.