If you want easy chocolate chip cookies fast, our All-Purpose Baking Mix makes it possible. We’ve done most of the measuring for you, so all you need to do is add a few stand-by ingredients to the mix and you’ll have warm chocolate chip cookies in minutes!
Preheat the oven to 375°F with racks in the upper and lower third. Lightly grease or line two baking sheets with parchment.
In a large bowl or the bowl of a stand mixer fitted with the flat beater, beat the brown sugar, butter or shortening, corn syrup, vanilla, and almond extract for about 1 minute on medium speed, or until well combined.
Beat in the eggs and scrape the bottom and sides of the bowl with a spatula to make sure everything is evenly combined.
Add the baking mix and stir on low speed until no streaks of dry ingredients remain, about 45 seconds. Scrape the bottom and sides of the bowl and stir in the chocolate chips and nuts.
Use a tablespoon cookie scoop to portion 1 1/4" balls of dough onto the prepared baking sheets, fitting 12 per pan with about 2" in between.
Bake the cookies for 4 minutes before rotating the pans top to bottom and front to back. Bake for 6 to 8 more minutes (for a total of 10 to 12 minutes), or until the edges are lightly browned.
Let the cookies cool on the baking sheet for about 5 minutes, until firm enough to handle without breaking. Transfer the cookies to rack to cool completely.
Repeat with the remaining dough. Serve at room temperature.
Store leftover chocolate chip cookies in an airtight container at room temperature for up to 1 week. Freeze for longer storage.
