Crunchy Cookie Brittle

Preheat oven to 350 degrees F. Line a 10-by-15-inch rimmed baking sheet with parchment paper. Set aside.

With an electric mixer, cream butter and sugar until light and fluffy. Beat in salt and vanilla. Reduce speed to low, then mix in flour (dough will be crumbly). Stir in chocolate chips.

Press mixture evenly onto prepared sheet. The cookie will bake evenly if you press and flatten the crumbly dough when you put it in the pan. Bake until golden, about 20 minutes. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

To serve, break into pieces with your hands or cut into bars with a serrated knife.

NOTE: Because the batter doesn't contain eggs, this cookie is crackly like brittle. It can be stored in an airtight container at room temperature for up to one week.