This post appears in Make Meal Magic

Prep Time: 25 minutes Cook Time: 25 minutes Makes: 12 cookies

Your favorite cookie recipe just got better! Dark chocolate and white chocolate make a delightful contrast in this simple treat. By baking on parchment paper, you’ll prevent these soft, delicious cookies from sticking and breaking apart.

Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
16 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 cup light-brown sugar, packed
2 teaspoons pure vanilla extract
2 large eggs
1 cup semisweet chocolate chips
1 cup white chocolate chips

Prep:

1. PREHEAT oven to 350F.
2. LINE cookie sheet with Reynolds® Parchment Paper.
3. COMBINE flour, salt and baking soda together in medium bowl; set aside.
4. BEAT butter with both sugars on medium speed with an electric mixer until light and fluffy. Reduce speed to low; add the vanilla, and eggs.
5. ADD flour mixture; blend with mixer until combined. Stir in both chocolate chips.
6. DROP heaping tablespoon-size balls of dough about 2 inches apart on lined baking sheet.

Cook:

1. BAKE cookies for 8 to 10 minutes.
2. REMOVE from oven, and while using oven mitts, carefully grasp edges of parchment paper and slide off cookie sheet directly onto cooling rack.
3. COOL completely and serve.

Reynolds Kitchen Tip: Lining your cookie sheet with parchment paper prevents these soft, delicious cookies from sticking and breaking apart. Plus, they’ll bake evenly and you’ll save time on cleanup. To get into double-trouble, feel free to substitute the white chocolate chips with any chocolate you want.

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