Adapted from Ruth Graves Wakefield’s Toll House Cookies

  • 280g (2 ¼ cups) plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 225g (1 cup) margarine or butter
  • 150g (¾ cup) granulated sugar
  • 150g (¾ cup) dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 350g (2 cups) chocolate chips

Preheat oven to 180 °C (350 °F). Grease and line a 10×15 inch (or 9×13 inch) baking tin with baking parchment, and set aside.

In a small bowl combine the flour, baking soda and salt and set aside.

In the bowl of a stand mixer or in a large bowl using a hand held mixer, beat the butter and sugars together until combined and the mix is light and fluffy. Add the eggs one at a time, mixing well after each addition, beat in the vanilla.

Add the flour mixture to the butter and mix until all the flour is incorporated into the batter — do not over beat. Add the chocolate chips and mix just until the chocolate chips are evenly distributed in the batter.

Spread the batter out in the prepared tin, bake for 15-20 minutes until the cake is set. Cool for 10-20 minutes before cutting into squares.