Double Chocolate Chunk Cookies | Recipes

Double Chocolate Chunk Cookies

(16) Ratings:
Prep Time:
Baking Time:
Makes:About 48 cookies
Freezing:excellent

These irresistible cookies aren’t just chocolatey – they’re double chocolatey! Bake up a batch and surprise your family and friends.

Ingredients

1 cup 250 mL butter, softened
3/4 cup 175 mL packed brown sugar
1/2 cup 125 mL granulated sugar
1 egg
2 tsp 10 mL vanilla extract
1 2/3 cups 400 mL Robin Hood® Original All Purpose Flour
1/3 cup 75 mL cocoa powder
1 tsp 5 mL baking soda
1/2 tsp 2 mL salt
2 cups 500 mL chopped semi-sweet chocolate
1 cup 250 mL coarsely chopped pecans

Directions

  1. Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  2. Cream butter in large bowl on medium speed of electric mixer until light. Gradually beat in sugar, egg and vanilla until smooth. Blend in dry ingredients on low speed. Mix well. Stir in chocolate and nuts.
  3. Drop dough by tablespoonfuls (15 mL) about 2 inches (5 cm) apart on prepared baking sheet.
  4. Bake in preheated oven for 8 to 10 minutes or until set. Cool 5 minutes on sheet, then transfer to rack and cool completely.

Tips

  • Vary the kind of chocolate and nuts to suit your taste.

Comments & Photos

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