• Prep Time 15 minutes, plus 30 minutes resting time
  • Baking Time 10 minutes
  • Makes about 40 cookies
  • Freezing Excellent

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Ingredients

  • 1 cup butter
  • 1 cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • 2 cups good quality milk chocolate, cut into chunks
  • Topping
  • Kosher salt or sea salt

Serving Size: about 40 cookies

Directions

Serving Size: about 40 cookies

  • Cook butter in a medium saucepan over medium heat, until butter foams, stirring constantly. Continue cooking until butter browns, about 5 to 8 minutes. Place in bowl of electric mixer and cool.
  • Beat brown sugar and granulated sugar with cooled butter until well combined. Add eggs and vanilla and continue beating until well combined and mixture has thickened. Add flour, baking soda and salt. Beat until dry ingredients are combined. Stir in chocolate. Let batter rest for 30 minutes. Dough will thicken.
  • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Roll 1 ½ tbsp. (23 mL) dough into a ball. Place 3” apart. Do not flatten dough as the cookies spread during baking. Sprinkle with kosher salt or sea salt.
  • Bake in preheated oven 8 to 10 minutes until edges are golden brown but center is soft. Cool on baking sheets for 10 minutes and remove from baking sheets and continue cooling on wire cooling rack.

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