Butter-and-brown-sugar cookies studded with chocolate chips, crisp at the edges and chewy in the centre — invented at the Toll House Inn in Massachusetts and now a fixture of American baking.
Whisk the dry ingredients
Whisk the flour, baking soda and salt together in a bowl and set aside.
Cream the butter and sugars
Beat the softened butter with the brown and granulated sugar until light, fluffy and noticeably paler, about three minutes.
3 minAdd the eggs and vanilla
Beat in the eggs one at a time, then the vanilla extract, until fully combined.
Fold in the dry mix
Add the flour mixture and stir just until no dry streaks remain.
Fold in the chocolate
Fold in the chocolate chips until evenly distributed through the dough.
Chill the dough
Cover the dough and chill for thirty minutes so it firms up and the cookies hold their shape in the oven.
Bake the cookies
Scoop tablespoon-sized balls onto a lined tray, spaced apart, and bake at 190°C until the edges are golden but the centres still look slightly underdone, about eleven minutes.
Cool on the tray
Let the cookies rest on the tray for five minutes before moving them to a rack to cool completely.
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