Turn on an air circulation oven to 180° C and set the rack to the middle position.

Use a large bowl and mix together with a spatula the fine and brown sugar along with the margarine until light and fluffy.

Add to the above the eggs and the vanilla extract and whisk well. Add the salt and mix.

Sift in the flour and the baking soda and fold the mixture with a spatula without overworking. Drop in the chocolate chips, fold and refrigerate for 1 hour or even better overnight for a toffee-like flavour.

Take an oven proof tray and place a parchment paper. Get the dough from the fridge and scoop the cookies mixture, rounded tablespoons, while leaving 5 cm space in between them and bake for about 12’ and/or until the edges of the cookies start to brown just a bit, even if slightly undercooked, pale, and glossy in the centre. Halfway into the cooking turn/rotate the baking tray for the cookies to bake evenly. Allow to cool and enjoy!