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Tiffany's Chocolate Chip Cookies
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Total Time:
Chewy, golden-brown chocolate chip cookies baked on parchment paper.
Ingredients:
- Reynolds® Parchment Paper
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup packed brown sugar
- 0.5 cup granulated sugar
- 2 eggs
- 1 (12 ounce) bag semi-sweet chocolate chips
- 1 cup coarsely chopped nuts
Instructions:
- Preheat the oven to 350 degrees F. Line cookie sheets with Reynolds Parchment Paper and set aside. Combine flour, baking soda, salt, and cinnamon on a separate sheet of Reynolds Parchment Paper and set aside.
- In a large mixing bowl, use an electric mixer to blend butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla, and mix well.
- Gradually add the flour mixture to the butter mixture, beating until well blended. Stir in the chocolate chips and nuts. Spoon rounded tablespoons of dough onto cookie sheets lined with parchment paper.
- Bake until lightly browned, then cool.
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