recipetineats4.9
Byron Bay Chocolate Chip Cookies
Recipe video above. This is a copycat of Australia's most famous Chocolate Chip Cookies - the Byron Bay Milk Choc Chunk Cookies! Just like the real deal, these are big, crunchy, buttery and loaded with a generous amount of chocolate. See reader feedback on the White Chocolate Macadamia which uses the same cookie dough! Good quality milk chocolate for baking is hard to come by, so we're using dark chocolate here - but if anything, it intensifies the chocolate experience!Cookie emergency? No beater? No worries! Make these fast & easy Chocolate Chip Cookies instead (they're soft and chewy, no chill time).
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●wooden spoon
- ●oven
- ●knife
📝 Preparation Steps
1
Place butter, salt and both sugars in a bowl. Beat on speed 5 for ⏱️ 1 minute until it's soft, creamy and fluffy.
2
Add yolks and vanilla - beat for ⏱️ 1 minute until well incorporated.
3
Add baking powder, rice flour and half the plain flour. Beat until you can't see flour anymore, then add remaining flour and beat again until incorporated.
4
Mixture will be fairly clump and thick, but if you press between your fingers, it should stick together (rather than being dry and crumbly).
5
Use a wooden spoon to stir chocolate through.
6
Tip out onto a work surface then press together into a 22cm / 9" log. Wrap in cling wrap or paper, twisting to seal the ends.
7
Refrigerate 1.⏱️ 5 - 2 hours (Note 4).
8
Baking:
9
Preheat oven to 200°C/390°F (180°C fan).
10
Line 2 trays with baking/parchment paper. Put one shelf in the middle of the oven, and the other underneath.
11
Remove from fridge, unwrap.
12
Use a serrated knife to slice into 1.75cm / 2/3" thick slices. Saw carefully through choc chunks. If it falls apart on edges, just press if back together, no big deal. Place 6 on each tray.
13
Bake ⏱️ 10 minutes. Turn oven down to 170°C/340°F (150°C fan), switch trays (Note 5)
14
Bake for a further ⏱️ 15 minutes until surface is light golden and edges are a bit golden.
15
Remove from oven and cool completely on trays - this makes them crunchy.
16
STORAGE: Keeps for at least 2 weeks in an airtight container - they stay 100% crunchy, just like they're freshly made.
Nutrition Facts
calories
337 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
2 g
sugar Content
18 g
sodium Content
31 mg
protein Content
4 g
cholesterol Content
65 mg
carbohydrate Content
38 g
saturated Fat Content
11 g
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