What’s more retro than Bisquick! Did you know you can make chocolate chip cookies using Bisquick? This chocolate chip cookie recipe is one of the easiest cookies you will ever make and just about foolproof.
More old-fashioned favorites include ginger cream cookies and classic S’mores! Have some extra chocolate chips then you should try this small batch chocolate chip skillet shortbread cookie.
What’s Special About this Recipe
I made a full batch of the cookie dough, but only baked up six of the cookies, I froze the remaining six cookie dough balls for later, when I have a midnight cookie craving! The freezing instructions are further down the page.
Ingredients Notes
You can make this cookie recipe without butter to stay true to the original. Just use all shortening and the cookie will still taste amazing. You might want to make two batches, one without butter and one with a 50/50 mix, and see which one you like best.
- Shortening & Butter – The original recipe calls for just shortening but a 50/50 mix gives you the rich flavor from the butter and the flakiness from using shortening. My shortening of choice is classic Crisco. If an unsalted butter is used you should add about 1/8 teaspoon of salt to the recipe. If you use 100% butter the cookies will still be good, but will be flatter and tend to spread out more.
- Bisquick Baking Mix – Stick with Bisquick® as I have not used another baking mix and don’t know if there would be a difference in the outcome of the recipe.
- Semisweet Chocolate Chips – Use the mini chips when making smaller-sized cookies.
Step by Step Recipe Directions
Step One: Mix the softened butter, shortening, sugar, and egg white in a medium bowl.
Step Two: Use a wooden spoon to stir in the Bisquick mix.
Step Three: Fold in the chocolate chips.
Step Four: Use a cookie scoop to drop cookie dough onto a parchment-lined baking sheet. Chill cookies for about 30 minutes While the cookies are chilling preheat the oven to 375° F.
Step Five: Bake in preheated oven for 10-12 minutes, or until cookies are lightly browned.
Measuring Tip: Spoon the Bisquick into the measuring cup and fill until heaping, and then wipe the excess off the top with the flat edge of a butter knife.
Helpful Tools
- Cookie sheet – I sometimes bake cookies using a rimmed baking sheet; however, if you will be baking cookies often invest in a classic cookie sheet without a rim.
- Measuring cups and spoons
- Wooden Spoon – I mix everything by hand whenever possible when making small batches of batters and dough. A good wooden spoon will last a lifetime.
- Cookie Scoop – Keep a couple of sizes handy, these two sizes from Piazza are really well made and have a great spring action.
How to Freeze Cookie Dough
Place the cookie dough balls onto a baking sheet, cover, and freeze the dough balls until they are solid about 1 hour. Transfer them to a Ziploc bag and freeze them for up to 2 months.
When ready to bake transfer the dough balls to a parchment-lined baking sheet and thaw in the refrigerator. Depending on the size, they should thaw in 2-3 hours. Once thawed, bake per the recipe instructions.
Frequently Asked Questions
Slowly add more Bisquick until you get the proper dough consistency.
In my opinion, using a 50/50 mix of butter and shortening should give you the perfect cookie, however, if it still is coming out flat or spreading too much then try more shortening and less butter.
Yes, you can use one cup of flour and one tablespoon of baking powder.
Chocolate Chip Cookies with Bisquick
Ingredients
- 2 cup Bisquick baking mix
- 1 cup brown sugar
- ¼ cup shortening Crisco
- ¼ cup unsalted butter softened
- ¾ teaspoon vanilla extract
- 1 whole egg
- ⅔ cup chocolate chips
Instructions
- In a medium bowl mix together the butter, sugar, and egg.
- Use a wooden spoon to stir in the flour.
- Fold in the chocolate chips.
- Use a cookie scoop to drop cookie dough onto a parchment lined baking sheet. Chill cookies for about 30 minutes Before baking. While the cookies are chilling, preheat oven to 375 ℉.
- Bake in preheated oven for 10-12 minutes, or until cookies are lightly browned.
Notes
- Preheat Your Oven: Preheat your oven before you begin baking. This ensures a consistent baking temperature from the start and will help your cookies bake evenly.
- Don’t Overmix the Dough: Mix your ingredients until just combined. Overmixing can lead to tough cookies.
- Chill the Dough: Chill the dough for about 30 minutes before baking.
- Parchment Paper: For an easier clean up and to prevent sticking, line the cookie sheet with parchment paper.
- Proper Placement Use a cookie scoop for evenly sized cookies. For evenly baked cookies place the cookie sheet on middle oven rack.
- Don’t Overbake: Bisquick cookies can go from perfectly baked to overdone very quickly. Check the cookies a couple of minutes before the recommended baking time. They’re ready when they’re lightly golden on the bottom.
- Let the Cookies Cool: Allow your cookies to cool on the baking sheet for several minutes before transferring them to a wire rack. They’ll continue cooking from residual heat and will be easier to move without breaking.
- For evenly baked cookies place the cookie sheet on middle oven rack.
- Use a cookie scoop for evenly sized cookie.
