Tiffany's Chocolate Chip Cookies

Tiffany's Chocolate Chip Cookies

25

"Classic chocolate chip cookies bake up browned and tender on sheets of parchment paper."

Ingredients

servings 274 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper; set aside. On another sheet of Reynolds(R) Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside.
  2. 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.
  3. 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.
  4. Bake 10 to 12 minutes or until lightly browned. Cool.

Footnotes

  • REYNOLDS KITCHENS TIPS:
  • 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.
  • See a Real Mom's simple trick for baking 5-star cookies. Clean-up has never been easier. Here's a video showing this handy kitchen tip.
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Reviews

25
  1. 30 Ratings

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I followed this recipe exact only omitting the cinnamon as it was optional. The nuts I used in this recipe were pecans. Instead of baking it on parchment, I just cooked them as I usually do on a...

It's a great cookie and I will try the cinnamon to see what that brings to the party!

Wow, this is great! It's my new favorite chocolate chip cookie recipe. I wouldn't have thought to add cinnamon, but it gives a special something extra. The only thing I would suggest is using un...