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Byron Bay Chocolate Chip Cookies

Delightful cookies with crispy edges and soft centers, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine Australian
Servings 12 cookies
Calories 150 kcal

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.

Notes

These cookies are perfect with cold milk or tea. Customize by adding nuts, dried fruit, or different types of chocolate.
Keyword Byron Bay, Chocolate Chip, Cookies