Tiffany's Chocolate Chip Cookies

20 Reviews 3 Pics
Recipe by  Reynolds® Parchment Paper

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

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Ingredients

Adjust Servings

Original recipe yields 4 dozen cookies

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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® 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.

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Reviews (20)

Rate This Recipe
Sarah Jo
16

Sarah Jo

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 an ungreased, unlined baking sheet. They turned out perfect--just like the picture. Thumbs up from the whole family. They're already half gone!

whatscookinwithkate
7

whatscookinwithkate

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

Smfeltner
6

Smfeltner

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 unsalted butter. It doesn't specify to do so in the recipe, but maybe using salted butter and the salt called for in the recipe is the reason one reviewer had cookies like wafers? I'm not a pro, but my cookies turned out perfect, and that's what I used.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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