• Preparation Time 15 minutes
  • Baking Time 12 minutes
  • Makes about 54 cookies
  • Freezing Excellent


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


  • 1 cup butter, softened
  • ½ cups granulated sugar
  • ¾ cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ½ cups Robin Hood® Gluten Free Flour Blend
  • 1 cup cocoa powder
  • 1 ½ tsp baking soda
  • 1 ½ cups chopped white chocolate (or a combination of chopped white, milk and semi-sweet chocolate)
  • ½ tsp salt

Serving Size: about 54 cookies


Serving Size: about 54 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Beat butter and sugars until creamy. Beat in eggs and vanilla.
  • Combine flour blend, cocoa powder and baking soda. Beat into egg mixture. Add chopped chocolate.
  • Roll rounded tbsp (15 mL) of dough into balls. Place on prepared baking sheets, about 1” (2.5 cm) apart. Flatten slightly.
  • Bake, 10-12 minutes. Cookies should still be soft in the centre. Let cool on baking sheet for 1 to 2 minutes. Remove, cool on wire cooling rack.


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