Bisquick Chocolate Chip Cookies
These cookies use Bisquick instead of flour and leavening agents - wicked simple if you don't keep baking supplies stocked. The texture is pretty much the same as regular chocolate chip cookies and they take ~30 minutes start to finish.
Ingredients
Ingredients (~48 cookies)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 Tbsp + 1 tsp vanilla extract
- 4 1/2 cups Bisquick baking mix, spooned and leveled
- Pinch salt, Bisquick already has salt but this helps
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375F and line 2-3 baking sheets with parchment paper.
- Cream together 1 cup softened butter, 1 cup granulated sugar, and 1 cup brown sugar on medium speed for 2-3 minutes until light and creamy.
- Add 2 eggs and 1 Tbsp + 1 tsp vanilla extract and mix until combined.
- Add 4 1/2 cups Bisquick and a pinch of salt, stirring until just combined.
- Fold in 2 cups chocolate chips.
- Scoop dough using a 1 1/2 Tbsp cookie scoop and roll each into an oval egg shape.
- Place cookies standing upright on baking sheets, spacing them at least 2 inches apart.
- Bake for 11-14 minutes until edges are lightly browned and tops are almost firm.
- Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Centers will look slightly underdone but will set as they cool. Cookies firm up more as they cool to achieve a chewy texture.