• Preparation Time 25 minutes
  • Baking Time 25 minutes
  • Makes About 36 cookies
  • Freezing Excellent


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


  • 1 cup butter, softened
  • ½ cup granulated sugar
  • 2 cups Robin Hood® Original All Purpose Flour
  • 2 tbsp corn starch
  • 8 oz coarsely chopped chocolate, divided

Serving Size: About 36 cookies


Serving Size: About 36 cookies

  • Preheat oven to 325ºF (160ºC). Line baking sheets with parchment paper.
  • Cream butter and sugar in a mixing bowl until light. Stir in flour and cornstarch. Mix well then knead dough with hands to blend in the last of the flour thoroughly and form a smooth dough. Reserve 36 pieces of chocolate. Mix remaining pieces into the dough.
  • Drop dough by tablespoonfuls (15 mL) onto prepared cookie sheets. Press chunk of reserved chocolate in centre of each.
  • Bake in preheated oven for 20 to 25 minutes or until just starting to brown around edges. Cool 5 minutes on sheet, then transfer to wire rack and cool completely.


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