Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 10 - 12 minutes at 350°F
- Course: Dessert
Bake chocolate chip cookies to sweet perfection by lining your cookie sheets with parchment paper. Your cookies will bake evenly and slide right off the pan.
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- 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 eggs
- 2 teaspoons vanilla extract
- 1 package (12 oz.) or 2 cups semi-sweet chocolate chips
- 1 cup coarsely chopped nuts
PREHEAT oven to 350°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.