Favorite Chocolate Chip Cookies
Reynolds® Parchment Paper
teaspoon baking powder
teaspoon ground cinnamon, optional
cup butter, softened
cup packed brown sugar
cup granulated sugar
teaspoons vanilla extract
package (12 oz.) or 2 cups semi-sweet chocolate chips
cup coarsely chopped nuts
Reynolds® Wrappers™ Pop–Up Foil Sheets
PREHEAT oven to 350°F. Line cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of Reynolds Parchment Paper, combine flour, baking powder, salt and cinnamon; set aside.
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.
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.
BAKE 10 to 12 minutes or until lightly browned. Cool. For picnics, wrap cookies in Reynolds Wrappers Pop-Up Foil Sheets.
Pairs Well With