This is a copycat of Australia’s most famous chocolate chip cookie – Byron Bay Milk Choc Chunk Cookies. They’re big, crunchy, buttery and studded with chunks of chocolate. At $3.50 for a single biscuit, they aren’t cheap – so save a ton by making them yourself!
BONUS: They stay 100% crunchy for 2 whole weeks! (Possibly longer – I caved).
Chocolate Chip Cookies – Byron Bay Copycat!
Australia’s most famous cookie are Byron Bay Cookies. They come in all sorts of flavours, and two of the most popular ones are White Chocolate Macadamia Cookies and their chocolate chip cookies.
They’re sold at cafes all across Australia, and they are without a doubt the most well known cookie brand. While sometimes you find them individually packaged and sold at grocery stores for around $2.50 each, most cafes will charge $3.50 to $4 for a single cookie.
Which means a dozen of them would cost $42…. or you can make them at home for around $7!!
These chocolate chip cookies stay 100% crunchy for 2 whole weeks!
What they taste like
These cookies are crunchy but it’s a soft, buttery crunch – sort of like Shortbread Cookies, except not as sandy/crumbly. The mouthfeel is what’s quite unique about this thick, crunchy cookies – most crispy cookies this thick are noticeably rougher and drier (rice flour is the secret ingredient here that specifically achieves this).
There’s generous chunks of chocolate littered throughout, and the really great thing is that they stay 100% crunchy just like they’re freshly made for up to 2 weeks!!! (Probably longer, I just couldn’t hold out any longer).
Ingredients for Byron Bay Chocolate Chip Cookies
Here’s what you need to make these cookies. The ingredients are basically a replica of the ingredients disclosed on the Byron Bay Cookie packets, with minor tweaks to achieve the same mouthfeel and flavour using ingredients available to home cooks (eg. things like cultured dextrose, emulsifiers and soy lecithin that normal folk like us can’t get).
Byron Bay calls their chocolate chip cook “Milk Choc Chunk Cookies”, being that they’re made with a darkish milk chocolate. Good quality milk chocolate for baking isn’t readily availably, so I’ve taken the liberty of using dark chocolate instead.
If anything, it makes them even BETTER with a more intense chocolate flavour!
How to make Byron Bay Chocolate Chip Cookies
And here’s how to make them – pretty standard really. We need the chill time to make the cookies sliceable and also to stop the from inflating when they bake (yep, tried to shortcut it and ended up with sumo cookies).
Ahh, it’s a good moment when you pull them out of the oven.
I know, I know, you want to grab one right away while it’s hot and the chocolate is all melty and glistening but WAIT!! We have to let them cool on the tray so they become nice and crunchy. It’s worth it!!
Use the cooling time to think about the lucky people in your life who get to put one in their gob. Think very carefully – there are only 12 of them, which makes them exponentially more valuable than most cookies that make a couple of dozen in a single batch. These are very, very special Chocolate Chip Cookies! 
– Nagi x
Watch how to make it
Byron Bay Chocolate Chip Cookies
Ingredients
- 175g / 12 1/2 tbsp unsalted butter , softened (6.2 oz, Note 1)
- 1/3 cup brown sugar (light or normal, not dark)
- 1/3 cup white sugar , caster / superfine
- 1/8 tsp salt
- 2 egg yolks , at room temperature
- 2 tsp vanilla extract/essence
- 1/2 tsp baking powder
- 1/2 cup rice flour (sub with plain, Note 2)
- 1 1/2 cups flour , plain/all purpose
- 200g / 7 oz dark or semi-sweet chocolate block , chopped into pretty small pieces (Note 3)
Instructions
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Place butter, salt and both sugars in a bowl. Beat on speed 5 for 1 minute until it's soft, creamy and fluffy.
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Add yolks and vanilla - beat for 1 minute until well incorporated.
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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.
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Mixture will be fairly clump and thick, but if you press between your fingers, it should stick together (rather than being dry and crumbly).
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Use a wooden spoon to stir chocolate through.
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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.
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Refrigerate 1.5 - 2 hours (Note 4).
Baking:
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Preheat oven to 200°C/390°F (180°C fan).
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Line 2 trays with baking/parchment paper. Put one shelf in the middle of the oven, and the other underneath.
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Remove from fridge, unwrap.
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Use a serrated knife to slice into 1.75cm 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.
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Bake 10 minutes. Turn oven down to 170°C/340°F (150°C fan), switch trays (Note 5)
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Bake for a further 15 minutes until surface is light golden and edges are a bit golden.
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Remove from oven and cool completely on trays - this makes them crunchy.
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STORAGE: Keeps for at least 2 weeks in an airtight container - they stay 100% crunchy, just like they're freshly made.
Notes
Nutrition
Life of Dozer
“Everybody” thinks I bundle Dozer up in jumpers just because I’m a crazy dog lady / for my own amusement. And while both these hold true, the main reason is because it holds in his fur and sand which means marginally less littered all over the house.
Honestly, I seriously reckon it reduces sweeping by almost half. You should see how much fluff/sand flies out when I pull the jumper off him (outside of course!!!)
The post Famous Byron Bay Chocolate Chip Cookies (crispy 2 weeks!) appeared first on RecipeTin Eats.
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