Chocolate Chip Cookies


Ingredients

  • 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

Preparation

  1. 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.
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