Did you know you can make chocolate chip cookies with Bisquick? This small-batch chocolate chip cookie recipe is an updated version of the Betty Crocker Easy Chocolate Chip Cookie recipe. I adjusted some ingredients and scaled it down to a small batch of six yummy cookies.
❤️ What’s Special About this Recipe
🧾 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.
- Egg – Since this is a small batch I used just the egg white. If you will double the recipe then use the whole egg.
- Brown Sugar – Light brown sugar.
- 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.
To separate an egg easily, place a slotted spoon over a small bowl, carefully crack the egg, and place it on the spoon. The whites will filter down into the bowl, and the egg yolk remains whole.
🥣 Step by Step Recipe Directions
Mix the butter, shortening, sugar, and egg white in a medium bowl.
Use a wooden spoon to stir in the Bisquick mix.
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.
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 While the cookies are chilling preheat the oven to 375° F.
Before baking.Bake for 10-12 minutes, or until cookies are lightly browned.
🥄 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.
Bisquick Chocolate Chip Cookies
- 1 cup Bisquick Baking Mix
- 1/2 cup Brown Sugar
- 2 tablespoon Shortening Crisco
- 2 tablespoon Butter unsalted & softened
- 1 Egg white
- 1/3 cup chocolate chips
- Preheat oven to 375 degrees F.
- In a medium bowl mix together the butter, sugar, and egg white.
- 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.
- Bake for 10-12 minutes, or until cookies are lightly browned.