Favorite Chocolate Chip Cookies


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Serves 42-48 | Prep Time | Cook Time

Why I Love This Recipe

Reynold's


Ingredients You'll Need

Reynolds® Parchment Paper

2 1/2
cups flour

1
teaspoon baking powder

1
teaspoon salt

1/2
teaspoon ground cinnamon, optional

1
cup butter, softened

1
cup packed brown sugar

1/2
cup granulated sugar

2
eggs

2
teaspoons vanilla extract

1
package (12 oz.) or 2 cups semi-sweet chocolate chips

1
cup coarsely chopped nuts


Reynolds® Wrappers™ Pop–Up Foil Sheets


Directions

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.


Questions, Comments & Reviews



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