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  • Preparation Time 20 minutes
  • Baking Time 30 minutes
  • Makes about 50 cookies
  • Freezing Excellent


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


  • 2 cups butter, softened
  • 1 cup granulated sugar
  • 3 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup cornstarch
  • 1 ½ cups coarsely chopped milk or semi-sweet chocolate
  • Icing sugar, for dusting

Serving Size: about 50 cookies


Serving Size: about 50 cookies

  • Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
  • Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  • Combine flour and cornstarch in a separate large bowl. Add to butter mixture on low speed until well combined.  Add chocolate chunks.
  • Place dough by 1 heaping tbsp (15 mL) 2” (5 cm) apart on prepared baking sheets.
  • Bake in preheated oven, 25 to 30 minutes.  Cool on wire cooling rack
  • Dust cooled cookies with icing sugar.


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