• Preparation Time 15 minutes
  • Baking Time 14 minutes
  • Makes about 36 cookies
  • Freezing Excellent


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


  • Cookies
  • 1 cup All Vegetable Shortening
  • ¾ cup packed brown sugar
  • ½ cup sugar
  • 2 tbsp milk or water
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 ¼ cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups chocolate chips (semi-sweet, milk, white or a combination)
  • Decoration
  • 1 cup semi-sweet chocolate, melted

Serving Size: about 36 cookies


Serving Size: about 36 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Beat shortening, sugars, milk and vanilla in bowl until creamy. Beat in eggs, one at a time. Add flour, baking soda and salt, mixing until incorporated.  Add in chocolate chips.
  • Roll 2 tbsp (30 mL) of dough into a ball. Insert wooden stick in center. Place on prepared baking sheets 2” (5 cm) apart. Flatten cookies slightly.
  • Bake in preheated oven 12 to 14 minutes or until cookies are golden and just set. Cool on baking sheets for 3 minutes. Gently remove to wire racks and cool completely.
  • Drizzle cooled cookies with melted chocolate.


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