By request: A chocolate chip cookie recipe
Hello!
I was not aware of how Bisquick-positive people could be and thus did not anticipate so much interest in my favorite chocolate chip cookie recipe. This is not necessarily a crispy cookie -- it has a somewhat tender, almost scone-like texture.
You will need:
2 cups Bisquick, leveled
1 cup brown sugar -- it literally does not matter if it's dark or light
1/2 cup unsalted butter (i.e. one stick)
1 large egg
vanilla extract -- no steady measurement and you'll see why in a moment
3/4 cup semi-sweet chocolate chips
Now do this:
Preheat your oven to 350 degrees F.
Brown the butter. While that's happening, mix together the Bisquick and the brown sugar, then beat in the butter, then the egg. Add just enough vanilla to make the dough supple all the way through; you want a texture like smooth peanut butter. If you really want to measure -- somewhere between a teaspoon and a tablespoon.
(Note: I've tried this recipe by creaming the room-temperature butter and sugar together, then adding the egg and then the Bisquick. If you really, really want to do it this way, go ahead; the cookie texture is not so much lighter so as to justify this step.)
Let the dough cool -- this helps everything meld and keeps the chips from getting melty in a butter-warmed mix. Once cooled to room temperature, mix in the chocolate chips.
Make your choice: Either you're going to roll about 48 small-ball cookies on parchment paper-lined cookie sheets or you're going to press all the dough in an ungreased 11" skillet.
If you decide to make the individual cookies, you'll get about 48 cookies, spaced apart about 2 inches on a cookie sheet, (they don't spread much) and you'll bake them for approximately 8-13 minutes, depending on whether or not your oven has any funky hot spots. I like to pull the cookies when they're just browning and let them sit on the cookie sheets until they're cool -- I find that this makes the bottom pleasantly crispy but keeps the same tender texture I like in my cookies.
If you decide to make the skillet cookie, you'll bake it for approximately 15 minutes, then turn off the oven and let the carryover heat finish browning the top.
I regret to say I can't source this recipe -- my mom typed it out for me when I was got my first apartment, and I don't know where she got it, but I always loved it when she made these cookies for me. I've tweaked the recipe here and there (browning the butter, for example), and this cookie is what I make with my own daughter now. As you can see from the photo above, we made some tonight, just so I could double-check the recipe before sending this all to you. Enjoy!