Tiffany's Chocolate Chip Cookies Recipe -
Tiffany's Chocolate Chip Cookies Recipe
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Tiffany's Chocolate Chip Cookies

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

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  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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  • Use your cookie sheet to measure out the perfect amount of Reynolds® Parchment Paper, with nothing hanging over the edges, for cookies that bake evenly and don't stick.
  • See a Real Mom's simple trick for baking 5-star cookies. Clean-up has never been easier. Here's a video showing this handy kitchen tip.

Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2013

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!

Most Helpful Critical Review
Feb 05, 2014

In terms of ingredients, one chocolate chip cookie recipe is pretty much like the rest. It's the subtle differences in those ingredients that, in my view, distinguish a mediocre or average chocolate chip cookie from a great one. This one is average. The flavor was okay, tho' I did reduce the salt by half and the cookie was just fine with that amount. But for me they're too greasy and soft. (Not cake-like at all, as some reviewers have remarked. Not even close.) A little more flour, perhaps a quarter cup, or equalizing the amounts of brown sugar and granulated sugar (brown sugar tends to make cookies softer) would probably take care of the problem. But then that would be a different recipe, illustrating my point that it's the little nuances of a basic recipe that take it from good to great.

Jun 03, 2013

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

Dec 07, 2014

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 some had less than perfect results? I'm not a pro, but my cookies turned out great, and that's what I used.

Oct 06, 2013

this recipe is perfect except for the fact that my cookies turned out a bit too salty.... they had a distinct salty taste. otherwise they were great! slightly crunchy on the outside but soft on the inside and the taste was on point. gonna use this recipe for spirit week at school soon! thanks for sharing :D

May 17, 2013

This cookie recipe is sooo yummy...I followed the recipe ingredients exactly. I just didn't put the flour, salt, etc. onto parchment paper b/c that just seemed silly, just put it in a bowl and mix. : )

Oct 09, 2013

pretty good, but I've had better. Needs a little more flavor for me. Maybe more chocolate or something.

Oct 03, 2013

Made these today, turned out great. I used mini chocolate chips (that's what I had), and sprinkled sea salt on top before baking to bring out the flavor. This is a great recipe, will definitely make again. My husband said they were the best chocolate chip cookies he's ever had.


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  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 252 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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