Byron Bay Chocolate Chip Cookies Recipe

Introduction

These Byron Bay Chocolate Chip Cookies are a delightful treat, combining a soft, buttery texture with rich chunks of dark chocolate. Perfect for any occasion, they offer a deliciously crunchy bite that keeps well for days.

Ingredients

• 175g unsalted butter, softened (6.2 oz)
• 1/3 cup brown sugar (light or normal)
• 1/3 cup white sugar (caster/superfine)
• 1/8 tsp salt
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract or essence
• 1/2 tsp baking powder
• 1/2 cup rice flour (can substitute with plain/all-purpose flour)
• 1 1/2 cups plain/all-purpose flour
• 200g dark or semi-sweet chocolate block, chopped into small pieces (7 oz)

Instructions

1. Step 1: Place the softened butter, salt, brown sugar, and white sugar in a bowl. Beat on medium speed for 1 minute until the mixture is soft, creamy, and fluffy.
2. Step 2: Add the egg yolks and vanilla extract. Beat for another minute until fully combined.
3. Step 3: Mix in the baking powder, rice flour, and half of the plain flour. Beat until no flour is visible, then add the remaining flour and mix again until incorporated.
4. Step 4: The dough will be thick and clumpy but should stick together when pressed between your fingers rather than crumble.
5. Step 5: Stir in the chopped chocolate pieces using a wooden spoon.
6. Step 6: Turn the dough out onto a work surface and shape it into a 22cm (9″) log. Wrap tightly in cling film or paper, twisting the ends to seal.
7. Step 7: Refrigerate the dough for 1.5 to 2 hours to firm up.
8. Step 8: Preheat your oven to 200°C (390°F) or 180°C (360°F) if using a fan oven.
9. Step 9: Line two baking trays with parchment paper. Place one oven shelf in the middle and another below it.
10. Step 10: Remove the log from the fridge and unwrap it. Using a serrated knife, carefully slice the log into 1.75cm (2/3 inch) thick cookies, gently sawing through the chocolate chunks. If edges break, press them back together.
11. Step 11: Arrange 6 slices on each baking tray.
12. Step 12: Bake for 10 minutes, then reduce the oven temperature to 170°C (340°F) or 150°C (fan). Swap the trays’ positions in the oven.
13. Step 13: Continue baking for a further 15 minutes until the cookie surfaces are light golden and the edges show a darker golden color.
14. Step 14: Remove the cookies from the oven and let them cool completely on the trays to achieve a crunchy texture.

Tips & Variations

• For a gluten-free option, use all rice flour instead of plain flour.
• Leftover egg whites can be saved for meringue or other recipes.
• Swap dark chocolate for milk or white chocolate to adjust sweetness.
• If the dough is too soft to slice, freeze it briefly before cutting.

Storage

Store the cookies in an airtight container at room temperature. They stay fresh and crunchy for at least two weeks. To enjoy them warm, briefly reheat in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of rice flour?

Yes, you can substitute the rice flour with plain or all-purpose flour without affecting the texture significantly.

What can I do with leftover egg whites?

Leftover egg whites can be used in recipes like meringues, macarons, or added to omelets for extra fluffiness.

Byron Bay Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 628 reviews

• Author: Ethan
• Total Time: 2 hours 45 minutes
• Yield: Approximately 24 cookies (12 per tray, 6 slices each) 1x

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Description

Delight in the classic Byron Bay Chocolate Chip Cookies, featuring a perfect balance of soft, buttery dough studded with rich dark chocolate chunks. These cookies are easy to make with simple ingredients and yield a satisfying crunchy texture after baking and cooling. Ideal for a comforting treat or sharing with friends and family.

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Ingredients

Scale 1x2x3x

Butter and Sugars

• 175g / 12 1/2 tbsp unsalted butter, softened (6.2 oz)
• 1/3 cup brown sugar (light or normal, not dark)
• 1/3 cup white sugar (caster / superfine)
• 1/8 tsp salt

Wet Ingredients

• 2 egg yolks, at room temperature
• 2 tsp vanilla extract or essence

Dry Ingredients

• 1/2 tsp baking powder
• 1/2 cup rice flour (can substitute with plain/all-purpose flour)
• 1 1/2 cups plain/all-purpose flour

Chocolate

• 200g / 7 oz dark or semi-sweet chocolate block, chopped into small pieces

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Instructions

1. Prepare Butter and Sugars: Place the softened butter, salt, brown sugar, and white sugar in a bowl. Beat on speed 5 for 1 minute until the mixture is soft, creamy, and fluffy.
2. Add Egg Yolks and Vanilla: Mix in the 2 egg yolks and 2 teaspoons of vanilla extract. Beat for an additional 1 minute until well incorporated.
3. Add Baking Powder and Flours: Add the baking powder, rice flour, and half of the plain/all-purpose flour. Beat until no flour is visible, then add the remaining flour and beat again until incorporated. The mixture will be clumpy and thick but should stick together when pressed between fingers.
4. Incorporate Chocolate Pieces: Using a wooden spoon, stir the chopped chocolate chunks thoroughly into the dough.
5. Shape Dough Log: Transfer the dough onto a work surface and press it together into a 22cm / 9″ log shape. Wrap the log tightly in cling wrap or parchment paper, twisting the ends to seal.
6. Chill the Dough: Refrigerate the wrapped dough log for 1.5 to 2 hours to firm up and develop flavors.
7. Preheat Oven: Heat the oven to 200°C / 390°F (180°C fan).
8. Prepare Baking Trays: Line two baking trays with baking or parchment paper. Position one oven rack in the middle and the other one below it.
9. Slice the Dough: Remove the dough log from the fridge and unwrap. Using a serrated knife, carefully slice into 1.75cm / 2/3″ thick slices, gently sawing through the chocolate chunks. If edges crumble slightly, press them back together; place 6 slices per tray.
10. Bake Initial Stage: Bake the trays on their respective shelves for 10 minutes at 200°C / 390°F.
11. Reduce Temperature and Swap Trays: Lower the oven temperature to 170°C / 340°F (150°C fan). Switch the positions of the trays between the middle and bottom shelves.
12. Bake Final Stage: Continue baking for an additional 15 minutes until the cookie surfaces turn light golden and the edges develop a slightly deeper golden hue.
13. Cool Down: Remove the cookies from the oven and allow them to cool completely on the trays to achieve a crunchy texture.

Notes

• Softening butter tip: To soften butter quickly, cut it into small cubes and leave at room temperature for 15-20 minutes or microwave briefly in short bursts.
• Rice flour can be substituted with plain/all-purpose flour if preferred.
• Use a serrated knife for better control when slicing through chocolate chunks to prevent breaking.
• Leftover egg whites can be saved for other recipes or meringues.
• Cooling cookies on trays is essential for achieving the desired crunchiness.
• Cookies keep fresh in an airtight container for at least 2 weeks.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Australian

Keywords: Byron Bay, chocolate chip cookies, homemade cookies, baking, dessert, chocolate chunks