• Preparation Time 20 minutes
  • Baking Time 10 minutes
  • Makes about 48 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 2/3 cups Robin Hood® Original All Purpose Flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter 
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • 1 cup coarsely chopped pecans (optional)

Serving Size: about 48 cookies


Serving Size: about 48 cookies

  • Preheat oven to 350°F. Line baking sheets with parchment paper.
  • Stir together flour, cocoa, baking soda and salt, set aside.
  • Cream butter in large bowl at medium speed with electric mixer until light and fluffy.
  • Gradually beat in sugars, egg and vanilla until smooth.
  • Blend in dry ingredients on low speed. Mix well.
  • Stir in chocolate chips and nuts.
  • Drop dough by tablespoons (15mL), 2" (5 cm) apart onto prepared baking sheets.
  • Bake in preheated oven for 8 to 10 minutes, or until set.
  • Cool on baking sheets 1 minute, then remove from sheets and cool on wire racks.


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