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
Scale
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
