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!!!)
Such an easy and delicious recipe!! Was a hit with the family. The texture was incredible – really does melt in your mouth. Served best with a hot cup of coffee or milk. Thanks so much Nagi!! Definitely adding this to my collection.
I made it four times, turning out three times of amazing cookies but only the second time half fail due to using olive oil magarine (only had it on hand) which was still tasty cookie just not Byron Bay style. Good lesson for me of different type of butter and magarine. thanks Nagi xx
I’ve made this twice and this is my FAVOURITE chocolate chip cookies, ever.
Thank you so much Nagi, amazing great recipes, as always.
Hi Nagi from the UK. My first time making cookies. Waiting for the dough to chill. Looking forward to these.
I hope you love them Mark!! N x
As soon as they came out of the oven my husband took one look and said Wow these look like they belong in a coffee shop! They look like the real cookies! I had one mouthful of one of these and that was it, I knew I was entering very dangerous territory. These are amazing and super easy! Nagi….yet again another absolute winner that is always NO FAIL. This one will be on heavy rotation.
They really are dangerous Julie, I cannot have them in my house or I’ll eat them ALL! N x
Hi Nagi! Can’t wait to make these cookies, but I’ll be baking them with a small oven in which I’ll only be able to bake one tray at a time. Therefore, do you think I’ll have to make any changes to the time or temperature indicated in the recipe? Thanks!
Hi Caroline, that’s fine just bake the one tray for the full amount of time. N x
Hello Nagi. Thanks for all your amazing recipes. Would it still be crunchy for weeks if I don’t use rice flour?
Have been searching for a crunchy choc chip cookies.
Thanks.
Hi Onyinye, the rice flour is what gives these a specific texture. Without it I don’t think they will stay as crispy for as long. N x
Hello Nagi , I am so excited. I baked these lovely cookies today and my search for a crunch has finally ended.
I tried to make homemade rice flour, but my blender is not as powerful, so got about 33grams and replaced the rest with AP flour.
The cookies came out crunchy, perfect level of sweetness, not overly sweet. Most recipes I have seen make use of so much sugar and I get sick by just reading them. Lol.
I used a mixture of semi sweet dark choc chunks and milk chunks.
My hubby said he loves the cookies and it tastes good.
The texture is somewhat like shortbread.
I also made use of margarine as butter is quite expensive in my country.
This cookies came out PERFECT for me, crunchy, shortbread
texture and not too sweet.
My search is ended.
Thanks Nagi for all your amazing recipes.
P:SWould use rice flour in my next batch as it available in my area.
The cookies might not survive 3 days. Lol
just wanted to say thankyou for such a great recipe, ive tried making crunchy cookies for ages with no joy as every recipe i see is for a soft or chewy cookie, these are amazing.many thanks nagi.
Hi Nagi, I’m going to make your Byron bay cookies, what brand rice flour and chocolate do you use? I always make chewy choc chip cookies from an old sugar cookie recipe my mother had. And I use the nestle choc chip baking pieces, I’ve never used baking chocolate before, always good quality, does the baking chocolate have that copha taste, I find it a bit unenjoyable.
I wonder if gluten free flour would work?
It works! My brother (who sticks to gluten free) and my husband (non gluten free) loved it! The cookie is rather crumbly as a result of the GF flour. I used Bob’s Red Mill.
Have baked these frequently as they are always a huge hit however just now also trying a gluten free version. Hoping they are as successful in taste as the original!!
Best choc chip cookies EVER.
Are you sure only 1/3 cup of each sugar? That seems very low. And what do you mean normal or light brown sugar? In the states there are only two options light and dark.
Hi Mike, yes I’m very sure. You’d use light – not dark for this recipe. N x
Hi Nagi,
I’m craving to try this recipe for two weeks now finally have the rice flour but I realized that I only have one egg left in the basket :(( Is it alright to use one egg yolk only or should I be patient and wait until tomorrow?
Hi Alessandra, using 1 egg yolk in the entire mix will change the texture – you could always make a half batch though! N X
I found the rice flour adds a bit of grittiness to the texture. I wonder if tapioca flour can be substituted. But otherwise a delicious cookie!
Hi Fkim, sounds like the rice flour you’re using may be slightly more coarsely ground if its making them gritty. Tapioca flour should work here in it’s place though. N x
Beautiful cookies kiddies love them and husband of course 🥰 just wondering can I make the chocolate cookies ?
This recipe makes crunchy and really delicious cookies! I don’t bake cookies although I’ve been baking crossiants, brioche, focaccia, buns and cakes. Gosh, I was wrong… I’ll bake cookies regularly now. Thank you.
Hello! Thanks for the recipe. Do you think normal rice flour (non-glutinous) or corn flour works too?
Ops I just read the comments carefully and you’ve replied previously that you use normal rice flour!
I asked because I tried this recipe over the weekend but my cookies didnt turn out “crunchy” and they sort of rose considerably instead of staying flat like those in your photos. So I wondered if I used the wrong kind of rice flour. Hmm… I will experiment again and see what went wrong! Thanks again for the recipe.
Hello! I’m just starting out with baking and found this recipe to be a great one but I did have a question. Unfortunately, my batch was a bit more over baked than I wanted so they were very crunchy but I also used a bigger tray and put the 12 on there, could this have caused the dryness? I also didn’t put them in the oven the entire time as by 12 minutes they were already gone to no return. Would you have any other advice or tip on what I may have done wrong? I used all purpose flour as well.
Wondering whether these can be made ahead and the “logs” frozen to be cooked later?❤️
Hi Caroline! I haven’t tried this specific recipe (from memory… but I do cook a LOT!) but given this is required to be chilled anyway and that pretty much every other cookie dough can be frozen, I am 99% confident it will work perfectly. 🙂 N x
Hi, thank you for the recipe. Question though, is the rice flour, glutinous or non-glutinous? Thank you!
Hi Phiy – just standard bib glutinous
I’m confused. By its nature of rice flour does not have gluten. What is standard glutinous rice flour?