Bisquick Chocolate Chip Cookies with Browned Butter and Three Kinds of Chocolate Recipe
Introduction
These Bisquick Chocolate Chip Cookies are thick, cakey, and deliciously gooey. Elevate this semi-homemade favorite by browning the butter and using a mix of three kinds of chocolate for extra richness.
Ingredients
- 10 tablespoons unsalted butter *
- 1 cup dark brown sugar, packed
- 1 tablespoon vanilla extract
- 1 large egg
- 2 ¾ cups Bisquick baking mix
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- 1 cup chocolate chips (I use 1/3 cup each: semi-sweet, milk, and dark chocolate)
Instructions
- Step 1: Preheat the oven to 350 degrees F and line two baking sheets with silicone baking mats. Set aside.
- Step 2: Melt the butter in a large stainless steel pan over medium heat. Whisk continually until brown bits form, the butter foams, turns golden, and smells nutty, about 1–5 minutes.
- Step 3: Quickly pour the browned butter into a glass measuring cup (you should have about 1/2 cup) and let it cool slightly.
- Step 4: In a large bowl, whisk together the browned butter and brown sugar until combined. Then whisk in the vanilla and egg.
- Step 5: Add the Bisquick, optional cinnamon, and salt. Use a rubber spatula to fold until just combined, then stir in the chocolate chips.
- Step 6: Using a 1/4 cup measuring cup, pack dough and drop onto prepared baking sheets, spacing no more than six cookies per sheet. Optional: chill dough for 30–60 minutes.
- Step 7: Bake one sheet at a time for 10–15 minutes, until cookies are lightly golden. Avoid over-baking to keep them soft.
- Step 8: Let cookies cool on the sheet for 3 minutes, then transfer to a wire rack. Bake the remaining cookies and enjoy!
Tips & Variations
- If you don’t want to brown the butter, simply use 1/2 cup softened butter, though browning adds great flavor.
- You can make smaller cookies using a cookie scoop; start with 8 minutes of baking and add time as needed.
- Try mixing different chocolate varieties or adding nuts for extra texture.
Storage
Store cookies at room temperature for up to 1 week. For longer storage, freeze up to 3 months. Reheat gently in the microwave if desired to restore gooeyness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip browning the butter?
Yes, you can use softened butter instead, but browning the butter adds a deep, nutty flavor that really enhances the cookies.
How do I prevent the cookies from getting too hard?
Do not over-bake. Remove cookies when they are lightly golden and still soft in the center. Cooling them on the baking sheet for a few minutes helps set their texture.
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Bisquick Chocolate Chip Cookies with Browned Butter and Three Kinds of Chocolate Recipe
- Total Time: 30 minutes
- Yield: 10 large cookies 1x
Description
These Bisquick Chocolate Chip Cookies are thick, cake-y, and gooey with a rich flavor enhanced by optional browned butter and three kinds of chocolate. This semi-homemade treat is easy to prepare and perfect for cookie lovers seeking a quick and delicious dessert.
Ingredients
Cookie Dough
- 10 tablespoons unsalted butter *
- 1 cup dark brown sugar, packed
- 1 tablespoon vanilla extract
- 1 large egg
- 2 ¾ cups Bisquick baking mix
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon salt
- 1 cup chocolate chips (1/3 cup each semi-sweet, milk, and dark chocolate)
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350 degrees F and line two baking sheets with silicone baking mats. Set aside.
- Brown the Butter: Melt butter in a large stainless steel pan over medium heat. Whisk continually until brown bits form and the butter becomes foamy, golden, and aromatic (about 1-5 minutes). Carefully pour into a glass measuring cup and cool slightly until you have 1/2 cup of browned butter.
- Mix Wet Ingredients: In a large bowl, whisk together the browned butter and brown sugar until combined. Then whisk in the vanilla extract and egg until smooth.
- Add Dry Ingredients: Add Bisquick baking mix, optional cinnamon, and salt to the wet mixture. Use a rubber spatula to fold the ingredients together until just combined.
- Fold in Chocolate Chips: Stir in the chocolate chips evenly into the dough.
- Portion the Dough: Using a 1/4 cup measuring cup, pack dough and drop onto prepared baking sheets, spacing no more than 6 cookies per sheet. Optionally chill dough for 30-60 minutes to improve texture and ease of handling.
- Bake: Bake cookies in the preheated oven for 10-15 minutes or until edges are lightly golden. Avoid overbaking to keep cookies soft and gooey.
- Cool: Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Repeat Baking: Bake remaining cookies following the same instructions and enjoy.
Notes
- If you prefer not to brown the butter, substitute with 1/2 cup softened butter, though browning adds a rich, nutty flavor.
- For smaller cookies, use a cookie scoop and start with 8 minutes baking time; add additional time as needed.
- Do not overbake as cookies will become hard instead of soft and gooey.
- Store cookies at room temperature for up to 1 week or freeze for up to 3 months.
- Reheat cookies in the microwave to warm before serving if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: baking mix cookies, bisquick cookies, bisquick recipes, brown butter, brown butter chocolate chip cookies, brown butter cookies, chocolate chip cookies, pancake cookies, pancake mix cookies, semi-homemade
