• Preparation Time 20 minutes
  • Baking Time 18 minutes
  • Makes 24 cookies
  • Freezing Excellent


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


  • 1 cup butter, room temperature
  • ½ cup granulated sugar
  • 1 1/4 cups packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup semi-sweet chocolate chips
  • 24 1” semi-sweet chocolate chunks

Serving Size: 24 cookies


Serving Size: 24 cookies

  • Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper.
  • Cream butter and sugars in large mixing bowl . Add eggs and vanilla and beat until incorporated. Add next 3 ingredients and mix on low speed until combined. Add chocolate chips.
  • Flatten, in the palm of your hand, 2 tbsp (30 mL) of dough. Place 1 chunk of chocolate in the middle of the dough. Roll dough around chocolate to make a ball. Place 2” (5 cm) apart on prepared baking sheets.
  • Bake in preheated oven for 16 to 18 minutes and then let sit for 30 minutes.


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