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 these 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.
Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection;
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 them 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 (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)
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!!!)
Jennifer Vanzella says
Made these today & took some to my daughters for afternoon tea, she loved them so did my son they are a winner, lovely & crunchy.
A cookery question please as this confuses me, recipes that say to use unsalted butter then to add salt ? why not just use salted butter is there a reason for doing this? Thanks Nagi. Btw absolutely love Dozers little hoodie jacket, he looks so handsome. ❤️
Nagi says
Hi Jennifer, I always use unsalted butter, it allows you to control the level of salt that goes into a recipe. Especially with baking sweet things where you don’t always want salt. N x
Kayla Trevors says
These cookies are the bomb !
I didnt have rice flour, but they are still amazing. Will have to try with rice flour next time. Thank you Nagi for all your wonderful recipes ❤
Nagi says
I’m so glad you loved them Kayla! N x
Patricia says
Hi Nagi,
Can you prepare the dough a day or more in advance and bake them when ready to?
Thanks for all your great recipes and all the love you put into them.
Who wouldn’t love your sweet Dozer…
Nagi says
Hi Patricia, yes 100%! Enjoy! N x
Sanjay says
I like to make smaller batch for experiment. So I downsized everything according to half a cup of flour. Also, I avoided chocolate as I don’t like it. Then working out these calculations, I somehow missed the salt and baking powder altogether. But the cookies still turned out great! I wonder what I missed by not having the baking soda. Do you know what it adds up to the cookie?
Is it OK to reduce proportions of all ingredients for a smaller batch or something does stay in the same quantity as it is?
Thanks.
Nagi says
Hi Sanjay, the baking powder makes them slightly lighter and not as dense in texture. You can definitely make this in a smaller quantity if you like. Adjust the servings on the recipe and all the ingredients will adjust for you. N x
Rajni says
Please tell us the eggless options.
What can we used instead of egg yolks to get the same taste or texture?
Nagi says
Hi Ranjni, I haven’t tried with any egg substitutes here sorry! N x
Grace says
We love all your recipes! Thanks! You are a creative and fantastic cook…….
Nagi says
Thanks so much Grace! N x
CJJ says
HELLO NAGI LOVE TO MAKE THESE COOKIES BUT CAN I OMIT THE EGGS
THANKS
Nagi says
Hi CJJ, no you can’t sorry – you need the eggs in this recipe. N x
Tara says
Hi Nagi,
Would the recipe work with 1 whole egg instead of 2 egg yolks? Also, can you tell me why just the yolks are used?
Thanks!
ab97 says
I used one whole egg (instead of 2 yolks) and I am very happy with the outcome.
Nagi says
Hi Tara, egg whites and egg yolks in baking change the final texture of the product. Specifically here, yolks yield a crisp texture whereas whites make cookies dry and cakey. I recommend 2 egg yolks here to get the perfect texture and nicer mouthfeel. N x
Dolores Pap says
I made these cookies today as a birthday treat for my son- and they are wonderful!
Definitely a keeper recipe..
Happily, I had a bag of unopened sweet rice flour in my cabinet- and I had no idea why I bought it.
Now I’m forced to make more cookies.. 🙂
Ivy says
You may have to check with Nagi. Sweet rice flour is glutinous rice flour and is different from rice flour. I don’t think you can use them in this recipe.
Dolores Pap says
Hi Ivy- ‘sweet rice flour’ is what I used- and the cookies were ‘da bomb’. 🙂
Ivy says
Glad it works
Linda TX says
How old is Dozer? I’m guessing you live at the beach? Lucky dog – and you as well. Very happy I stumbled on your blog. Good eats!
Nagi says
Hi Linda, he’s and and luckily enough we live right next to the beach 🙂 N x
Sandie says
Nagi, thanks for the comment about Dozers cute outfits being hair and sand catchers. That’s something I hadn’t thought of. My girl is a big shedder too, and she loves wearing outfits. Anything that will cut down the daily hair cleanup is something I’ll be trying.
PS these cookies look amazing. Will be trying them soon for my husbands birthday. ❤️
Pat Lowe says
Made your Pineapple stir fry and chicken last night – delicious!
Looking forward to cooking my way through all your recipes. Thank you from Pembrokeshire Wales. X
Nagi says
That’s great to hear Pat, thanks so much for the great feedback! N x
Karen K. says
Dear Nagi, these cookies look amazing — I love a good crunchy chocolate chip cookie but I’ve never been able to get them just right.
I have a question about the rice flour — does it matter what kind? In the US we have rice flour in Asian markets, labeled “rice flour” “glutinous rice flour” (from Thailand) and “sweet rice flour” (Mochiko Koda brand from Japan). Would any of these work?
(And Dozer looks so cute in his jumper!)
Nagi says
Hi Karen, I use standard “rice flour” not the glutinous rice flour or sweet. I haven’t tried with the other ones sorry! N x
Karen K says
Made the cookies last night and they are AMAZING, my family loved them, even my husband who doesn’t eat many sweets. I did use an American brand of rice flour called Bob’s Red Mill which is labeled “Great for baking.” I also used gourmet dark chocolate chunks from Aldi. I will definitely make these again, 5 stars! (And I posted a photo on Instagram and tagged you!)
April says
These cookies are excellent! I only had sweet rice flour and it worked great. My cookies don’t look quite as pretty because of my sawing technique but they are delicious!
Rae Harper says
Every article you write concerning Dozer makes my day. He’s such an adorable dog. When our daughter lived at home she had a beautiful golden. Wonderful dog except for the shedding.
Better hush, our two rescues, a Havanese and a Bischon Poo might get jealous.
Nagi says
I can totally relate with the shedding issue 😒 Give your pups a big belly rub from me!! N x
Jennifer says
Looks wonderful. Being Celiac, I wonder if Bob Mill’s GF 1 to 1 flour would work well. It has rice flour as a major component.
Nagi says
Hi Jennifer – I fear they will come out too crumbly but would love to know if you try! N x
valerie shields says
i just love Dozer and your recipes, keep them coming
Nagi says
Thanks so much Valerie 🙂 N x
Claire says
Hi Nagi, why do some baking recipes have unsalted butter instead of ‘normal’ butter? thanks
Nagi says
Hi Claire, sweet recipes generally use unsalted butter as it allows you to control the amount of salt (if any) that you put into it. N x
Horst says
Truth be told. When your recipes arrive I first look at old Dozer and his antics. As a lover of dogs I am happy for him getting so much love from you.
Nagi says
I totally get it – I’d do the same 😂
Jenni says
These look delicious! Would love you to do the white choc and macadamia flavour one day too…? 😋
Nagi says
Hi Jenni – it’s been done! Take a look here: https://www.recipetineats.com/white-chocolate-macadamia-nut-cookies/ N x
Janis says
Tell Dozer that our dog Rocky has me remove some dough before the choc chips go in…
Nagi says
Oh I love this!!! N x
Joni says
Can I use corn flour instead of the rice flour? In South Africa we use that in our shortbread recipes along with the plain flour.
Nagi says
Hi Joni, you can but it alters the texture ever so slightly and makes them a little dryer. N x
Fiona says
Like everything else you do Nagi I’m sure these will be amazing and I can’t wait to make them
Nagi says
I hope you love them Fiona!! N x