Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.​

In a large mixing bowl, cream together the room-temperature butter and granulated sugar until the mixture is smooth and creamy. This can be done using an electric mixer on medium speed or by hand with a whisk.​

Mix in the vanilla extract and salt until they are fully incorporated into the butter-sugar mixture.​

Gradually add the all-purpose flour to the mixture, mixing until just combined. Be careful not to overmix, as this can lead to a tougher texture.​

Stir in the semi-sweet chocolate chips, reserving a handful to press into the top of the dough later.​

Transfer the dough onto the prepared baking sheet. Place another sheet of parchment paper over the dough.

Using a rolling pin or a sturdy can, flatten the dough evenly to about ¼ inch thickness. Remove the top parchment paper and press the reserved chocolate chips into the surface of the dough.​

Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown. Keep an eye on the baking process to prevent overbaking.​

Allow the baked cookie slab to cool completely on the baking sheet. Once cooled, use your hands to break it into irregular pieces, creating the “crack” effect.​