• Preparation Time 20 minutes
  • Baking Time 15 minutes
  • Makes about 22 cookies
  • Freezing Excellent


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


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp baking soda
  • 1 pkg chocolate chips
  • 1 cup chopped pecans, optional

Serving Size: about 22 cookies


Serving Size: about 22 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. 
  • Cream butter, sugars, eggs and vanilla extract together thoroughly in large mixing bowl using electric mixer. Add flour and baking soda. Mix well. Stir in chocolate chips and nuts. Using a 1/4 cup (50 mL) measure, drop dough onto prepared baking sheet.
  • Bake in preheated oven for 10 to 15 minutes, or until edges are lightly browned. Cool 5 minutes on pan, then remove to wire cooling rack.


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