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Cream Butter and Sugar - In a medium bowl, stir together the softened butter and brown sugar until combined (I like use a rubber spatula to 'smoosh' the mixture against the side of the bowl to really cream things together). Add the vanilla and mix to combine.
Mix in Flour - Add the flour and salt and mix to combine. The dough will be crumbly. Use your hands to help it come together and press it together. If you need to, you can add just a drop or two of water, but the warmth from my hands is usually all that's needed.
Form Discs - Press the dough into two discs, about ¼ - ½ inch thick. If using, you can coat the outside in course, turbinado sugar.
Chill Cookies - Pop the discs of dough in the fridge and chill for 1 hour until fully chilled.
Preheat Oven - Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Bake - Place the chilled cookie discs onto the parchment lined baking sheet. Bake for 13-17 minutes (depending on thickness) until golden and set on the edges and just set on top.
Enjoy - Allow to cool on the baking sheet for 10 minutes before enjoying. The cookies are at their chewiest when still warm, they will harden slightly as they cool and become crunchier.