Byron Bay Chocolate Chip Cookies
Byron Bay Chocolate Chip Cookies
Introduction
Byron Bay Chocolate Chip Cookies are a delightful treat that brings the taste of Australia straight to your kitchen. With their crispy edges and soft centers, these cookies are perfect for any occasion—whether it’s a casual afternoon snack or a special dessert for your next gathering.
Why Make This Recipe
These cookies are not only delicious but also easy to make. The combination of dark chocolate and buttery goodness creates a rich flavor that is hard to resist. Plus, they are made with a unique blend of flours which adds a special touch. Baking these cookies will fill your home with a warm, inviting aroma that everyone will love.
How to Make Byron Bay Chocolate Chip Cookies
Making Byron Bay Chocolate Chip Cookies is a simple process. Follow these steps to create your own batch of these mouth-watering treats.
Ingredients:
- 175g / 12 1/2 tbsp unsalted butter, softened (6.2 oz, Note 1 – softening tip!)
- 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, Note 6 for using leftover whites)
- 2 tsp vanilla extract/essence
- 1/2 tsp baking powder
- 1/2 cup rice flour (sub with plain/all-purpose flour, 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)
Directions:
- Place the butter, salt, and both sugars in a bowl. Beat on speed 5 for 1 minute until it’s soft, creamy, and fluffy.
- Add the egg yolks and vanilla. Beat for another minute until well incorporated.
- Add baking powder, rice flour, and half of the plain flour. Beat until you can’t see any flour, then add the remaining flour and beat again until incorporated.
- The mixture will be thick and clump together when pressed between your fingers.
- Use a wooden spoon to stir the chocolate chunks through the mix.
- Tip the mixture onto a work surface and press it into a log shape about 22cm / 9" long. Wrap it in cling film or paper, twisting the ends to seal.
- Refrigerate the log for 1.5 to 2 hours (Note 4).
Baking:
8. Preheat your oven to 200°C/390°F (180°C fan).
9. Line 2 baking trays with parchment paper; place one shelf in the middle of the oven and the other underneath.
10. Remove the log from the fridge and unwrap it.
11. Use a serrated knife to slice into 1.75cm / 2/3" thick slices, carefully cutting through the chocolate chunks. If the edges break, simply press them back together. Place 6 pieces on each tray.
12. Bake for 10 minutes, then turn the oven down to 170°C/340°F (150°C fan) and switch the trays.
13. Bake for a further 15 minutes until the surface is light golden and the edges are golden.
14. Remove from the oven and cool completely on the trays for extra crunch.
15. Storage: Keep in an airtight container for at least 2 weeks to maintain their crunch.
How to Serve Byron Bay Chocolate Chip Cookies
These cookies are perfect on their own or served with a glass of cold milk or a hot cup of tea. You could also try serving them with a scoop of vanilla ice cream for a delightful dessert.
How to Store Byron Bay Chocolate Chip Cookies
Store your cookies in an airtight container at room temperature. They will stay crunchy for at least two weeks, making them a great option for making ahead of time.
Tips to Make Byron Bay Chocolate Chip Cookies
- Ensure your butter is properly softened to create a creamy texture.
- Do not over-bake the cookies; they should be light golden for the best texture.
- Let them cool on the trays to achieve the perfect crunch.
Variation
You can customize these cookies by adding nuts, dried fruit, or using different types of chocolate, such as milk chocolate or white chocolate chips.
FAQs
1. Can I use whole eggs instead of egg yolks?
- For the best texture, it’s recommended to use only egg yolks.
2. What if I don’t have rice flour?
- You can substitute rice flour with plain or all-purpose flour for a slightly different texture.
3. How do I know when the cookies are done baking?
- They should be light golden on the top and slightly golden at the edges. They will also harden as they cool.
Enjoy making your Byron Bay Chocolate Chip Cookies! They are sure to bring smiles and happy cravings to your home.
Byron Bay Chocolate Chip Cookies
Ingredients
For the cookie dough
- 175 g unsalted butter, softened Softening tip included
- 1/3 cup brown sugar (light or normal, not dark)
- 1/3 cup white sugar (caster / superfine)
- 1/8 tsp salt
- 2 pcs egg yolks (at room temperature) Note for using leftover whites
- 2 tsp vanilla extract/essence
- 1/2 tsp baking powder
- 1/2 cup rice flour Can substitute with plain/all-purpose flour
- 1 1/2 cups flour (plain/all-purpose)
- 200 g dark or semi-sweet chocolate block (chopped) Chop into small pieces
Instructions
Preparation
- Place the butter, salt, and both sugars in a bowl. Beat on speed 5 for 1 minute until it’s soft, creamy, and fluffy.
- Add the egg yolks and vanilla. Beat for another minute until well incorporated.
- Add baking powder, rice flour, and half of the plain flour. Beat until you can’t see any flour, then add the remaining flour and beat again until incorporated.
- The mixture will be thick and clump together when pressed between your fingers.
- Use a wooden spoon to stir the chocolate chunks through the mix.
- Tip the mixture onto a work surface and press it into a log shape about 22cm / 9" long. Wrap it in cling film or paper, twisting the ends to seal.
- Refrigerate the log for 1.5 to 2 hours.
Baking
- Preheat your oven to 200°C/390°F (180°C fan).
- Line 2 baking trays with parchment paper; place one shelf in the middle of the oven and the other underneath.
- Remove the log from the fridge and unwrap it.
- Use a serrated knife to slice into 1.75cm / 2/3" thick slices, carefully cutting through the chocolate chunks. If the edges break, simply press them back together. Place 6 pieces on each tray.
- Bake for 10 minutes, then turn the oven down to 170°C/340°F (150°C fan) and switch the trays.
- Bake for a further 15 minutes until the surface is light golden and the edges are golden.
- Remove from the oven and cool completely on the trays for extra crunch.
