Pre heat oven to 350 degrees.  Line your baking sheet(s) with parchment and set aside. 

In the bowl of a stand mixer, cream butter and brown sugar.  Cream until smooth. 

Add in the egg and vanilla.  Mix thoroughly - scraping the sides often and mixing again. 

Add in the Bisquick dry mix and mix on low speed until incorporated.  Scrape the sides often until the mixture is thoroughly combined. 

Fold in the chocolate chips by hand until the chips are evenly distributed in the dough.  

Use a small ice cream scoop or a tablespoon to measure out equal portions of the dough. Drop dough on cookie sheets at least 2 inches apart.  

Bake in the preheated oven for 8-10 minutes or until the edges are set and golden brown.  

Let your Bisquick cookies cool on the cookie sheet for a few minutes before transferring to wire racks to cool completely to room temperature.

Store cookies in an airtight container for 3 days or frozen for 3 months.