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Preheat the oven to 350 °F. Line a half sheet baking sheet with a Silpat silicone mat or parchment paper and set aside.
In a medium bowl, cream the butter and sugar together using a hand mixer on high speed until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
In a small bowl, sift the flour and cocoa powder together to remove any lumps. Whisk in the salt.
Add the flour mixture and vanilla extract (if using) to the butter mixture. Use a spatula to just combine, then stir with the mixer on low speed until the crumb mixture is uniform, scraping down the sides and bottom of the bowl as needed. The dough will be dry and crumbly.
Pour the crumb mixture onto the baking pan and spread it to approximately ½-inch thick (don't press them down - just leave them loose).
Bake the crumb mixture for 10 minutes, rotating after 5 minutes. Remove the pan from the oven and stir the crumbs around so it bakes evenly. Return the pan to the oven and bake for an additional 10 minutes. Cool the crumbs on the pan for about 10 minutes.
Break up the larger chunks, then transfer the crumbs to the bowl of a food processor. Pulse until they are small and uniform, about 20 seconds.