Tiffany’s Chocolate Chip Cookies

          

Classic chocolate chip cookies bake up browned and tender on sheets of parchment paper.

Original recipe makes 4 dozen cookies

Ingredients

Reynolds® Parchment Paper
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips
1 cup coarsely chopped nuts

Directions

  1. Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper; set aside. On another sheet of Reynolds® Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside.
  2. Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.
  3. Add flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets.
  4. Bake 10 to 12 minutes or until lightly browned. Cool.

Nutrition

Calories: 274 kcal
Carbohydrates: 33.5 g
Cholesterol: 38 mg
Fat: 15.4 g
Fiber: 1.7 g
Protein: 3.5 g
Sodium: 252 mg

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