Classic chocolate chip cookies bake up browned and tender on sheets of parchment paper.
Ingredients
- Reynolds® Parchment Paper:
- ½ cups flour: 2 piece
- baking soda: 1 tsp
- salt: 1 tsp
- ground cinnamon: 0.5 tsp (optional)
- butter: 1 cup (softened)
- packed brown sugar: 1 cup
- granulated sugar: 0.5 cup
- eggs: 2 piece
- vanilla extract: 2 tsp
- bag semi-sweet chocolate chips: 1 piece (12 ounce)
- nuts: 1 cup (coarsely chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Bake 10 to 12 minutes or until lightly browned. Cool.
