Tiffany's recipe for classic chocolate chip-nut cookies bakes up golden brown on the outside and tender in the middle, thanks to dependable parchment paper that prevents burned bottoms.
Ingredients
- Reynolds parchment paper
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 0.5 teaspoons ground cinnamon , Optional
- 1 cup butter , softened
- 1 cup packed brown sugar
- 0.5 cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 , 12 ounce
- 1 cup coarsely chopped nuts
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with Reynolds parchment paper; set aside.
-
2
Combine flour, baking soda, salt, and cinnamon on another sheet of Reynolds parchment paper; set aside.
-
3
Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy;beat in eggs and vanilla.
-
4
Gradually add flour mixture to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop rounded tablespoons of dough onto the prepared cookie sheets.
-
5
Bake in the preheated oven until golden, 10 to 12 minutes. Cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Per serving
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