Do you want to save valuable time while making chocolate chip cookies? If this sounds like you, then our Bisquick chocolate chip cookie recipe may just be what you need. By using a premade mix, you can save time without losing any of the flavors. In this recipe, we will go into detail, so you can make delicious Bisquick desserts such as these chocolate chip cookies in no time at all.
How to Make Bisquick Chocolate Chip Cookies
Cookies are supposed to be easy. That’s why we have written this easy Bisquick chocolate chip cookie recipe. If you want easy, then you’ll want to be using a minimum of equipment. For this recipe, you will need a large bowl, a spoon, and a cookie sheet. Oh, and an oven, you mustn’t forget the oven!
This recipe should yield around 24 average-sized cookies. Still, the good news is that if you like a more oversized cookie, you can use a bigger dollop of batter, likewise for smaller cookies, just use a smaller spoon. Add two minutes to the cooking time for bigger cookies, and take two minutes away if you are cooking miniature versions.
Obviously, temperature is essential. Make sure you preheat your oven before baking, or you will find that your cookie dough will spread out. This will leave you with a giant pan of toasted cookie dough (sure, we all love Bisquick chocolate chip cookies, but not one giant one!)
How do you like your chocolate chip cookies? Some may want them a little chewy and gooey. Others like a crisp and crumbly cookie.
Don’t worry, we’ve got you covered. It all boils down to what fat you use in the cookies (you know that cookies are high in fat, right?). In our Bisquick chocolate chip cookie recipe, you’ll find that we use butter. This will make your cookies quite soft and gooey.
If you want to make them slightly crisper, then you can substitute the butter for shortening. The more shortening you use, the crispier they will be. We’ll give you some great tips and tricks below.
Tips and Tricks
- When placing your dough on the cookie sheet, make sure you leave plenty of room between each cookie. They may look slightly sparse before you put them in the oven, but remember a large part of this recipe is butter and sugar, both of which melt in the heat. Allow each cookie enough room to spread.
- Don’t skimp on the chocolate chips. Chocolate melts as it cooks and will ‘soak in’ slightly. Be generous with your chocolate chips. If you don’t have chocolate chips, a regular candy bar, chilled and smashed, makes for an excellent substitute.
- Allow your cookies time to cool on a rack before eating or storing. If you leave them in place on the baking tray once you have removed them from the oven, you’ll find that they will steam from underneath and go soft and soggy. Soggy Bisquick chocolate chip cookies? No thanks!
- If you are have run out of Bisquick, don’t worry. It is easy to make your own rough and ready version. Just add 6 cups of flour, a tablespoon of baking powder, a teaspoon of salt, and half a stick of shortening to a bowl or mixer. Mix well until you have a mixture resembling fine breadcrumbs.
- While this is a recipe for Bisquick chocolate chip cookies, feel free to play a little ‘jazz’ with chunks of other things. Crushed and toasted hazelnuts are super, as are cherries and dried strawberries. Just add the same quantity in place of chocolate chips.
- For crispy cookies, use shortening instead of butter. Crisco is a well-known brand that works really well.
- For those of you who are gluten intolerant, don’t worry. You can still make gluten-free Bisquick chocolate chip cookies. Simply use GF Bisquick in place of regular Bisquick.
- Our Bisquick Chocolate chip cookies will keep for around 5 days in an airtight container.
See! We told you making Bisquick chocolate chip cookies was simple! The key to this recipe is giving the cookies room to expand and not overbaking them. What is your favorite cookie? Do you love chocolate chip or something else? Why not let us know in the comments below?