• 1 2/3 cups ROBIN HOOD® All Purpose Flour 400 mL
• 1/3 cup cocoa powder 75 mL
• 1 tsp baking soda 5 mL
• 1/2 tsp salt 2 mL
• 1 cup butter or margarine 250 mL
• 3/4 cup brown sugar, packed 175 mL
• 1/2 cup sugar 125 mL
• 1 egg
• 2 tsp vanilla 10 mL
• 1 cup chocolate chips 250 mL
• 1 cup white chocolate chips 250 mL
• 1 cup coarsely chopped pecans 250 mL

1. STIR together flour, cocoa, baking soda and salt, set aside.
2. CREAM butter in large mixer bowl at medium speed of electric mixer until light. Gradually beat in brown and granulated sugars, egg and vanilla until smooth.
3. BLEND in dry ingredients on low speed. Mix well. STIR in chocolate chips and nuts.
4. Drop dough by spoonfuls, 2" (5 cm) apart onto ungreased baking sheets. BAKE at 375°F (190°C) for 8 to 10 minutes, or until set. Cool on baking sheets 1 minute, then remove from sheets and cool completely.

Makes: about 4 dozen cookies
Preparation time: 20 minutes
Baking time: 10 minutes
Freezing: excellent