Chocolate Chip Cookies



2 1/2 to 3 dozen

Recipe from

Reynolds Parchment Paper


Reynolds® Parchment Paper
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) 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 milk or dark chocolate chips


PREHEAT oven to 350°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, baking powder and salt; set aside.

BEAT together butter, brown sugar and granulated sugar together in a large 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. Drop by heaping tablespoons onto parchment-lined cookie sheets.

BAKE 12 to 14 minutes or until lightly browned. Slide cookies on parchment onto wire racks to cool.