Cream butter and brown sugar. Add egg and vanilla and beat until fluffy. Add flour and salt and mix until fully combined.

Roll out dough to quarter-inch thickness and cut into 2×3-inch rectangles (or any other shape). Refrigerate for 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Bake for 14 minutes.

Once cookies are cooled, dip half of the cookie into melted chocolate. Set aside to harden on parchment paper.