The Best Chocolate Chip Cookies Made With a Secret Ingredient

Bisquick Chocolate Chip Cookies

This is one of my FAVORITE cookie recipes and it’s one of the easiest ones to make. These cookies have a special ingredient that I am going to share with you today!

These chocolate chip cookies are a thicker cookie with a soft center and crispy edges (the perfect cookie to me). My husband says they are a little “cakey” for him so I have a way that I tweak the recipe when I am making them to his liking. I have included it in the directions incase you prefer a thinner more gooey cookie.

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Ok, so now on to the secret ingredient that makes these cookies so delicious! These cookies are made with Bisquick! Yep, that’s right Bisquick! ​

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The Bisquick gives the cookies their delicious flavor and softness. They almost have a little bit of a hidden pancake taste. If you prefer a more gooey cookie then just cut back on the amount of  Bisquick used. I usually cut back by 1 cup. Rule of thumb is the stickier the batter the more gooey the cookie. The baking time also plays a factor in a gooey cookie. I bake these cookie for 8-10 minutes and until the edges are  golden brown.

For this batch I used half semi-sweet chocolate chips and half white chocolate chips. They were yummy!

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I use these cookies scoops to scoop out my cookie dough. My parents gave them to me one year for my birthday and they are AMAZING! I use them for everything. Every baker needs a set of good quality scoops in their kitchen. You can find them here. 

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If you are looking for a delicious, easy, bakery style cookie I highly recommend picking up a box of Bisquick and trying this recipe!

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Bisquick Chocolate Chip Cookies

Ingredients: 

  • 1/2 cup butter, softened
  • 1 cup brown sugar, packed
  • 1 1/2 teaspoons vanilla
  • 1 egg
  • 2 3/4 cups Bisquick baking mix
  • 1 cup semi-sweet chocolate chips

Directions

  1. Heat oven to 375°F.
  2. In large bowl, mix butter, sugar,  vanilla and egg. Stir in Bisquick mix and chocolate chips
  3. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet, about 2 inches apart.
  4. Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.

Note: If you want more of a gooey cookie cut back on the Bisquick by 1 cup.

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