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Beat butter and sugar until well combined using an electric mixer or simply a whisk (1 minute).

Mix in vanilla extract. Then sieve in flour. Add salt and mix until it comes together into a dough. The dough should feel pliable and not sticky. If it is sticky, add a little more flour (1-2 tablespoons).

Shape the dough into a rectangle with your hands (I work with half of the dough at a time, but feel free to do the whole dough at once). Wrap it with plastic wrap then roll it with a rolling pin into a thickness of 1 cm (1/3-inch).

I roll mine into a long and thin rectangle (8 x 17.5 cm or 3 x 7 inch). So I can divide it into 7 equal pieces. Each piece will be 8 x 2.5 cm or 3 x 1 inch. Repeat with the second half of the dough.

Keep both of the dough wrapped in plastic and refrigerate for 1 hour or until firm.

Once chilled, unwrap the dough and cut it into equal pieces. Arrange the cut-out cookies on a baking tray. Cover and refrigerate for another hour (or freeze for 30 minutes).

Bake the cookies in a preheated oven at 180°C (350°F) for 18 minutes or until the cookie edges are starting to brown. Let cool completely on a wire rack.

Melt the chocolate in a double boiler or microwave. Dip each cookie halfway into the melted chocolate. Run the cookie bottom along the inner side of the bowl edges to remove excess chocolate. Place on parchment paper then refrigerate until set.