Ever bought a jar of chocolate chip cookies only to see it disappear in one day? Well, this time you can make your own at home with this resepi biskut chocolate chip ala Famous Amos—super easy, crunchy, and packed with secret tips. These cookies aren’t just perfect for snacking, they’re also a hot seller if you plan to make them for Raya or even a small business.
Just imagine the buttery aroma mixed with melting chocolate chips filling your kitchen while baking—your family won’t be able to resist waiting by the oven!
Why This Resepi Biskut is Special
- Crispy on the outside but not hard.
- Resting the dough makes the flavor even better.
- Beginner-friendly—no need to worry if this is your first time baking.
- Stores well in airtight jars for weeks.
Ingredients
Main Ingredients
- 250g unsalted butter (cut into small cubes)
- 200g (1 cup) brown sugar
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla essence
- 310g (2½ cups) all-purpose flour, sifted
- 60g (½ cup) corn flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 54g (4 tablespoons) corn oil
- 350g semi-sweet chocolate chips
Instructions
- Prepare ingredients – Cut butter into cubes to soften faster. Sift flour, corn flour, baking powder, and baking soda.
- Mix butter & sugar – Add butter, brown sugar, and salt. Stir until just combined (don’t overbeat or cookies will puff too much).
- Add egg & vanilla – Mix gently until smooth.
- Combine dry ingredients – Add the flour mixture little by little, mix until combined.
- Add corn oil – Mix well. This helps the cookies spread just enough but stay chunky.
- Fold in chocolate chips – Use the fold-over method for even mixing.
- Rest the dough – Cover with plastic wrap and chill at least 1 hour (overnight is even better for flavor).
- Shape & bake – Form small balls of dough, place on a baking tray lined with parchment paper. Bake at 160°C (320°F) for 15–20 minutes.
- Cool completely – Let cookies cool before storing in an airtight jar.
Pro Tips
- Use regular brown sugar, not dark brown sugar, to avoid chewy centers.
- Cold dough is key—cookies bake better when the dough is firm and chilled.
- If dough gets too soft, pop it back in the fridge for 10 minutes before baking.
- Don’t panic if cookies feel soft when hot—they’ll crisp up once cooled.
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Why You’ll Love This Recipe
- Saves money and yields more than store-bought.
- Perfect as a resepi biskut raya that everyone loves.
- Tastes like Famous Amos but with your personal homemade touch.
FAQ
Yes! Just fold them in with the chocolate chips. Roasted nuts add an extra crunch and nutty flavor.
You can reduce the sugar to 150g or even 100g. The texture may be slightly different, but the cookies will still turn out fine.
It could be uneven dough thickness or uneven oven heat. Make sure to shape dough balls the same size and rotate the tray halfway through baking.
Yes! Store dough in the freezer for up to a month. When ready, let it soften slightly, then bake as usual.
Conclusion
And there you have it—resepi biskut chocolate chip crunchy Famous Amos style that’s super simple and guaranteed to work even if you’re a beginner. No more pricey cookie jars, just bake your own at home!
If you found this recipe helpful, don’t forget to save it to Pinterest so you can find it later and share with friends.
Related
Looking for other recipes like this? Try these:
Resepi Biskut Chocolate Chip Crunchy Famous Amos Style
Equipment
- Baking Tray
Ingredients
Main Ingredients
- 250 g unsalted butter cut into small cubes
- 200 g brown sugar
- 0.5 tsp salt
- 1 egg
- 1 tsp vanilla essence
- 310 g all-purpose flour sifted
- 60 g corn flour sifted
- 1 tsp baking powder
- 1 tsp baking soda
- 54 g corn oil
- 350 g semi-sweet chocolate chips
Instructions
- Prepare ingredients – Cut butter into cubes, sift dry ingredients.
- Mix butter & sugar – Add butter, brown sugar, salt. Stir until just combined.
- Add egg & vanilla – Mix gently until smooth.
- Combine dry ingredients – Add flour mixture gradually, mix until fully combined.
- Add corn oil – Mix well until dough is cohesive.
- Fold in chocolate chips – Mix evenly using fold-over method.
- Rest dough – Cover and chill at least 1 hour.
- Shape & bake – Roll into small balls and bake at 160°C for 15–20 minutes.
- Cool completely – Let cookies cool before storing.
