• Preparation Time 20 minutes
  • Baking Time 10 minutes
  • Makes About 48 cookies
  • Freezing Excellent


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


  • 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, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups chopped semi-sweet chocolate
  • 1 cup coarsely chopped pecans

Serving Size: About 48 cookies


Serving Size: About 48 cookies

  • Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  • Cream butter in large bowl on medium speed of electric mixer until light. Gradually beat in sugar, egg and vanilla until smooth. Blend in dry ingredients on low speed. Mix well. Stir in chocolate and nuts.
  • Drop dough by tablespoonfuls (15 mL) about 2 inches (5 cm) apart on prepared baking sheet.
  • Bake in preheated oven for 8 to 10 minutes or until set. Cool 5 minutes on sheet, then transfer to rack and cool completely.


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