How to Make Biskut Coklat (Traditional & Healthy Version)
Biskut Coklat, or Malaysian chocolate cookies, are a beloved treat found in homes across Malaysia, especially during festive seasons like Hari Raya. Rooted in Malaysia’s vibrant multicultural cuisine, these cookies blend local flavors and ingredients, resulting in a snack that’s both comforting and irresistible. While chocolate is the star, the use of local staples such as santan (coconut milk) or even a hint of pandan gives this treat a uniquely Malaysian twist. Traditionally served to guests during celebrations, Biskut Coklat now enjoys popularity year-round, offering a delightful balance of sweetness and cocoa richness. These cookies are more than just a sweet indulgence—they reflect Malaysia’s openness to global flavors while staying true to local ingredients and methods. The taste is a fusion of crunchy texture and chocolatey goodness, perfect for sharing with family and friends over kopi or teh tarik. By using whole wheat flour and reducing sugar, this healthy version of Biskut Coklat is suitable for those mindful of their calorie intake, while still capturing the authentic taste Malaysians love.
Ingredients
- 1 cup Whole wheat flour (tepung gandum penuh)
- 2 tablespoons Cocoa powder (serbuk koko)
- 3 tablespoons Brown sugar (gula perang)
- 1/4 cup Dark chocolate chips (cip coklat gelap)
- 1/2 teaspoon Baking powder (serbuk penaik)
- 2 tablespoons Santan (coconut milk) (use light santan for lower fat)
- 2 tablespoons Vegetable oil (minyak sayuran)
- 1 Egg (telur)
- 1/2 teaspoon Pandan extract (optional, for aroma)
- a pinch Salt (garam)
Step-by-step instructions
Step 1 · Preheat your oven to 170°C (340°F) and line a baking tray with parc...
Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.
Step 2 · In a mixing bowl
In a mixing bowl, combine whole wheat flour, cocoa powder, baking powder, and salt. Mix well.
Step 3 · In a separate bowl
In a separate bowl, whisk together egg, brown sugar, santan, vegetable oil, and pandan extract if using.
Step 4 · Gradually fold the wet ingredients into the dry ingredients until j...
Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Step 5 · Gently fold in the dark chocolate chips
Gently fold in the dark chocolate chips.
Step 6 · Scoop tablespoon-sized portions onto the baking tray
Scoop tablespoon-sized portions onto the baking tray, leaving space between each cookie.
Step 7 · Bake for 15-20 minutes until the edges are set and the tops look sl...
Bake for 15-20 minutes until the edges are set and the tops look slightly cracked.
Step 8 · Cool cookies on the tray for 5 minutes
Cool cookies on the tray for 5 minutes, then transfer to a wire rack.
Why this recipe is healthy
By using whole wheat flour, reducing sugar, and substituting butter with vegetable oil and light santan, this Biskut Coklat recipe is lower in saturated fat and refined carbs. The inclusion of dark chocolate chips means you still enjoy chocolate flavor without excess sugar. This approach supports healthy snacking, making it a great option for those watching their weight or blood sugar levels while still enjoying a traditional Malaysian treat.
A note on tradition
Biskut Coklat is a staple in Malaysian homes, especially during festive occasions such as Hari Raya Aidilfitri and Deepavali. Originating from the blending of Western and local influences, these cookies have evolved to include local ingredients like santan and pandan, giving them a distinctly Malaysian identity. Biskut Coklat is often served to guests alongside other kuih-muih, signifying hospitality and the spirit of sharing. They are enjoyed by families and friends across all regions, from the urban centers of Kuala Lumpur to kampung villages.