Preheat oven to 350 degrees Fahrenheit. Line a 10- by 15-inch jelly roll pan with Gefen Parchment Paper. 

With an electric stand mixer, cream the butter or margarine with the sugar on medium speed until light yellow and smooth. Add the vanilla and salt.

Slowly add the flour and mix until incorporated. Stir in the chocolate chips.

Press the dough into a thin, even layer in the prepared pan. I like to cover the dough with a sheet of parchment paper and use a small rolling pin or a heavy can to quickly and evenly spread the dough.

Bake 20–25 minutes or until golden-brown.

Cool completely. Break into pieces with your hands to create uneven shards of cookie brittle.