• Preparation Time 20 minutes
  • Baking Time 10 minutes
  • Makes about 48 cookies
  • Freezing Excellent
  • Chocolatey Chocolate Chip Cookies
    Chocolatey Chocolate Chip Cookies

Ready.
Set.
Make.

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

Lets Make

Ingredients

  • 1 2/3 cups Robin Hood® Original All Purpose Flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter 
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • 1 cup coarsely chopped pecans (optional)

Serving Size: about 48 cookies

Unit conversion :
416.67 ml
80 tsp
26.67 tbsp
1/3 cup
75 mL
cocoa powder

Unit conversion :
83.33 ml
16 tsp
5.33 tbsp
1 tsp
5 mL
baking soda

Unit conversion :
5 ml
1/2 tsp
2 mL
salt

Unit conversion :
2.5 ml
1 cup
250 mL
butter 

Unit conversion :
250 ml
48 tsp
16 tbsp
3/4 cup
175 mL
packed brown sugar

Unit conversion :
187.5 ml
36 tsp
12 tbsp
1/2 cup
125 mL
granulated sugar

Unit conversion :
125 ml
24 tsp
8 tbsp
1
1
egg

2 tsp
10 mL
vanilla extract

Unit conversion :
10 ml
1 cup
250 mL
chocolate chips

Unit conversion :
250 ml
48 tsp
16 tbsp
1 cup
250 mL
white chocolate chips

Unit conversion :
250 ml
48 tsp
16 tbsp
1 cup
250 mL
coarsely chopped pecans (optional)

Unit conversion :
250 ml
48 tsp
16 tbsp
Next

Directions

Serving Size: about 48 cookies

  • Preheat oven to 350°F. Line baking sheets with parchment paper.
  • Stir together flour, cocoa, baking soda and salt, set aside.
  • Cream butter in large bowl at medium speed with electric mixer until light and fluffy.
  • Gradually beat in sugars, egg and vanilla until smooth.
  • Blend in dry ingredients on low speed. Mix well.
  • Stir in chocolate chips and nuts.
  • Drop dough by tablespoons (15mL), 2" (5 cm) apart onto prepared baking sheets.
  • Bake in preheated oven for 8 to 10 minutes, or until set.
  • Cool on baking sheets 1 minute, then remove from sheets and cool on wire racks.
Preheat oven to 350°F. Line baking sheets with parchment paper.

Stir together flour, cocoa, baking soda and salt, set aside.

Give your kids a chance to practice their measuring skills. Have them measure out and combine the dry ingredients.

Cream butter in large bowl at medium speed with electric mixer until light and fluffy.

Gradually beat in sugars, egg and vanilla until smooth.

Blend in dry ingredients on low speed. Mix well.

Turn down the speed of the mixer and have your kids help you slowly add in the dry ingredients. How can they tell when the dough is ready? It will change colour from the cocoa.

Stir in chocolate chips and nuts.

It’s counting time! Ask your kids to measure out the chocolate chips and count how many there are in a cup.

Drop dough by tablespoons (15mL), 2" (5 cm) apart onto prepared baking sheets.

Bake in preheated oven for 8 to 10 minutes, or until set.

Cool on baking sheets 1 minute, then remove from sheets and cool on wire racks.

Finish

Finished!

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