This is a copycat of Australia’s most famous chocolate chip cookie – Byron Bay Milk Choc Chunk Cookies. They’re big, crunchy, buttery and generous on the 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 three of the most popular ones are White Chocolate Macadamia Cookies, Triple Chocolate Fudge and the 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 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 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).
Just a note on a few ingredients:
- Rice flour – this is the secret ingredient to give these crunchy cookies a sort of “velvety” mouthfeel which is unique to Byron Bay Cookies and one of the reasons people love them so much. You can substitute with more flour – the cookies still work out perfectly but the mouthfeel is “rougher” (still extremely delicious and this is what I use if I don’t have rice flour). Cornflour/cornstarch also works but the texture becomes more crumbly like Shortbread but the mouthfeel is drier than shortbread;
- Yolks – we use 2 egg yolks in these cookies to give them richness;
- Softened butter – you need softened butter for these cookies so they whip up creamy and smooth. If you’re like me and always forget to leave it out to soften, or if it’s so cold that it just never softens even if you leave it out all night, you’ll love this trick: microwave a jug of water for 3 minutes, then remove and put in a plate of diced butter and just leave it. The residual heat softens the butter perfectly. Never try microwaving butter to soften it – it doesn’t soften evenly, you will always end up with melted pockets which will affect the success of the recipe;
- Brown and white sugar – each of these bring something different to the cookie. White makes them crispy while the brown sugar adds flavour and adds softness to the crunch; and
- Chocolate – 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! Use chips or chunks if you prefer.
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).
Cookie emergency? No beater?
No worries! Make these super easy Chocolate Chip Cookies instead (they’re soft and chewy, no chill time).👍🏼
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 people in your life who will be lucky enough 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
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Byron Bay Chocolate Chip 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
- 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)
Instructions
- Place butter, salt and both sugars in a bowl. Beat on speed 5 for 1 minute until it's soft, creamy and fluffy.
- Add yolks and vanilla - beat for 1 minute until well incorporated.
- 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.
- Mixture will be fairly clump and thick, but if you press between your fingers, it should stick together (rather than being dry and crumbly).
- Use a wooden spoon to stir chocolate through.
- 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.
- Refrigerate 1.5 - 2 hours (Note 4).
Baking:
- Preheat oven to 200°C/390°F (180°C fan).
- Line 2 trays with baking/parchment paper. Put one shelf in the middle of the oven, and the other underneath.
- Remove from fridge, unwrap.
- 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.
- Bake 10 minutes. Turn oven down to 170°C/340°F (150°C fan), switch trays (Note 5)
- Bake for a further 15 minutes until surface is light golden and edges are a bit golden.
- Remove from oven and cool completely on trays - this makes them crunchy.
- STORAGE: Keeps for at least 2 weeks in an airtight container - they stay 100% crunchy, just like they're freshly made.
Recipe Notes:
- cut into 1 cm cubes (or for US sticks, slice 1/3" thick) and place in single layer on small plate
- place 2 cups water in a microwave proof jug or bowl. Microwave on high for 2 - 3 minutes until just before boiling
- working quickly, remove jug, put plate in microwave and shut door, DO NOT TURN MICROWAVE ON! Leave for 10 minutes - the residual heat in the microwave will soften the butter perfectly!
- if still not soft enough (eg cut too big, microwave has lower power), then just repeat (but for round 2, check after a few minutes)
Nutrition Information:
For Cookie Monsters
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 poofs out when I pull the jumper off him (outside of course!!!)
That has got to be the funniest pic of Dozer ever. His expression is screaming “I still have my dignity” 🤣🤣
Being from Canada, I’d never heard of Byron Bay cookies, but I thought I’d give them a shot. The first day I was a little uncertain about how much I liked them. Then I baked the rest of the dough that’d been in the fridge for 48 hours… now I think I’m a little obsessed! Thanks for sharing these, Nagi!
Hi Nagi, so excited to try it. Just wanted to know if I can sub baking powder with anything and also, can I beat by hand or do I need an electric mixer. THANK YOU!
Hi Zehra, you need the baking powder in this recipe and you could definitely do it by hand with a bit of elbow grease! N x
Baked these yesterday, and they were fantastic.
The only think I noticed is that during production I ended up with a thick cookie dough paste and not a crumb like in the video, making it difficult to stir in the chocolate. I used soft brown sugar!
Any clues as to what I did wrong?
Hi Chris, yes I use soft brown sugar too – was your butter melted or just softened? If it’s warm where you are that could have been a contributing factor – N x
The butter was room temp, so I guess that I over-beat it, I’ll try again this weekend.
These cookies were delicious even though I over cooked it a little. I did not have rice flour so I blended raw rice which came out very fine but not like flour it was slightly grainy. I want to find out if I could freeze the cookie mixture or how long it lasts in the fridge. I like making a few batches and then take it out when ever I want to and bake it. I had to give it 5 stars BTW.
Hi Gillian, you can store in the fridge for a couple of weeks or even in the freezer for a few months 🙂 N x
Just wondering how many grams of flour and rice flour to use. I normally go by the rule that 1 cup of flour is 150g and 1 cup of rice flour is 180g. Is this consistent with your measurements? Thanks.
Hi Jackie, if you click the metric button under the ingredients, all gram amounts will be listed for you. N x
I haven’t made these yet (but I’m sure I will at some stage) but I just wanted to say that you can keep these and anything crunchy that way for ages and ages by storing them in the fridge. I usually make a double batch of ANZAC bikkies about every two months and they’re still super crunchy and have lost none of their taste when I come to make the next batch. All potato chips, corn chips, store bought biscuits & crackers (or anything crunchy or crisp!) will stay fresh for months. My mum showed me this trick about 35 years ago so I’m always trying to share this whenever I can 🙂
These biscuits are really delicious! I made the smaller size and they are very tender. My oven is a little temperamental. I found pulling the lower tray out of the oven 1 minute earlier stopped them over browning. They cook in a flash! As someone said earlier, I too haven’t tried the originals but these are great!! Thanks Nagi!
Hi Nagy. These look delicious! My daughter buys Gourmet cookie dough in Sydney which can be left in the fridge for two weeks then she slices off a couple of cookies when she feels like one. Would this recipe work the same way?
Yes 100% Jan! N x
Made this recipe than you for having the option cups and metric, I prefer metric the cookies were amazing the only change that I made is that I used a small ice cream scoop not the log method. Thank you for sharing this recipe.
I’ ll have Dozer and YOU can have cookie. He looks so smart, Real Gentleman . Nothing wrong with YOU Way Of thinking less work mire energy for YOU, Bravo. Keep warm and be Safe, Ciao.
Thanks so much Vera!! And I don’t know if you can handle all that hair from Dozer! N x
Cookies were amazing. Made both dark choc and white choc macadamia. Shared packs around my apartment block and want to make again for my sisters this weekend! (Just need to purchase more rice flour :-))