Byron Bay Chocolate Chip Cookies
This recipe recreates Australia's iconic Byron Bay Milk Choc Chunk Cookies. They are large, crisp, and rich with butter, featuring generous pieces of dark chocolate. The dough is shaped into a log and chilled before baking. The result is a classic, indulgent cookie that captures the essence of the original treat. Using dark chocolate intensifies the flavour beautifully. This version makes 12 substantial cookies.
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))
Method
- Combine the butter, salt, and both sugars in a bowl. Beat on speed 5 for 1 minute until the mixture is soft, creamy and fluffy.
- Beat in the egg yolks and vanilla extract for 1 minute until they are fully combined.
- Mix in the baking powder, rice flour and half the plain flour. Beat until no flour is visible, then add the remaining flour and beat again until incorporated.
- The dough will be quite thick and clumpy, but it should stick together when pressed between your fingers instead of being dry and crumbly.
- Stir the chopped chocolate through the dough using a wooden spoon.
- Turn the dough out onto a surface and press it together into a 22cm / 9" log. Wrap it in cling film or paper, twisting the ends to seal.
- Refrigerate the dough log for 1.5 - 2 hours.
Nutrition (per serving)
Sodium31 mg
Recipe details
CategoryBaking
Cuisineaustralian
