Bisquick Chocolate Chip Cookies

What is it about mini desserts that makes them so fun?! Maybe it's because you can eat more of them! 🤣 My Mini Chocolate Chip Cookies are some of the best cookies ever thanks to my secret ingredient: vanilla pudding mix! They are soft, chewy, and the perfect snacking size!

These homemade chocolate chip cookies are the BEST! One special ingredient helps deepens the flavor and gives the chocolate chip cookies a chewier texture. Save this chocolate chip cookie recipe. It's that good.

These crispy and chewy chocolate chip cookies have crispy golden edges and soft, chewy centers. Be sure to read all of the tips in the notes section below before getting started to insure that you get great results every time. IMPORTANT: If you use the buttons below to double or triple this recipe please note that the weight measurements will not change. This recipe is best made if using weight measurements, so be sure to manually adjust those before baking.

These are best chocolate chip cookies! They have chewy centers, crisp edges, pockets of melty dark chocolate and are finished with sprinkle of flaky salt. They're easy to make, needing ingredients you most likely already have at home.

Your search for the best chocolate chip cookies ends here. This chewy chocolate chip cookie recipe is made with browned butter and huge chunks of chocolate for the perfect, crunchy on the outside, gooey in the middle cookie of your dreams. Pair one of these bad boys with glass of cold milk for the best cookies and milk of your life?

Piloncillo, unrefined whole-cane sugar, is the key ingredient of these richly nuanced cookies. Known as piloncillo in Mexico; chancaca in Chile, Bolivia and Peru; or panela in other Latin American countries, it is commonly used in both sweet and savory dishes and is made by crushing, extracting and boiling down the juice from sugar cane to caramelize the sugars. It adds notes of caramel, butterscotch and molasses to everything from cakes to barbecue sauce. In this cookie, the grated piloncillo complements the bittersweet chocolate and mimics some of the nutty flavor of browned butter, but without any of the work. It is a bit of a chore to grate, but the flavor it adds is well worth it.

No butter chocolate chip cookies are made using oil instead of butter to keep them extra moist and chewy, but still loaded with good flavor.

In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and ½-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.