Classic chocolate chip cookies bake up browned and tender on sheets of parchment paper.
What You Need
Original recipe yields 4 servings
Reynolds® Parchment Paper
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 egg s
1 (12 ounce) bag semi-sweet chocolate chips
1 cup coarsely chopped nuts
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Let's Make It
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.
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.
Reynolds Kitchens Tip
* Use your cookie sheet to measure out the perfect amount of Reynolds® Parchment Paper, with nothing hanging over the edges, for cookies that bake evenly and don't stick.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Original recipe makes 4 dozen cookies
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.