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!!!)
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 :-))
Ok, its official – I’m an idiot. Please ignore my last message except for the bits where i say that I love you’re recipes and I use them and tell everyone who will listen how awesome this site is. I just saw the metric button. Can I blame this on CoVid19?! sorry.
Any chance weights could be used rather than cup measurements? I adore you’re recipes, I cook so many of them all the time, but if this is a possibility it would be awesome. I have done it myself but cup measurements are so hit and miss especially when it comes to pastry.
Could I have the sugar measurement in grams please?
Hi Romali – click the metric button and all the measurements will convert to grams for you. N x
Oooops!! Sorry!! Missed that!! Thank you very much!!
I just made these , they are delicious. I’ve never been to Australia. I was intrigued by this recipe. So glad I made it. I love a shortbread type cookie. My whole family said they were fabulous. Thanks for another great recipe.
These cookies are AMAZING! Cookies are usually my baking fails but these were perfect!
That’s great Marie, I’m so glad they worked for you! N x
Oops forgot to rate it below, sorry!! Ten stars!!
Thanks so much Nancy! N x
Just baked these cookies today, and they are fantastic! The rice flour is key. Thank you so much for an easy and delicious all-star recipe!
I’m so glad you enjoyed them Nancy, thanks so much for letting me know 🙂 N x
These were SO good! We didn’t have any eggs so substituted with some peanut butter and they still turned out fabulous. Thanks Nagi!
That’s great to know Josh!! N x
These are the best cookies!!! Like a cross between shortbread and chocolate chip cookies. Perfect combo of butter and chocolate without being too sweet. My new go to recipe…
I’m so glad you love it Nancy!! N x
I successfully made these with gluten free cake flour instead of the wheat flour, and using a slab and a half of dark eating chocolate. My gluten intolerant friend and her daughter were over the moon 🙂 I have never encountered the original but will make these again soon with regular flour. They were easy to make, not too sweet and came out looking and tasting great.
That’s great to hear Susi!! x
Hello 🙂 I absolutely love your recipes. I never try making cookies before but I want to try those.
By the way, where the hearts in the bottom of the screen came from ? Is it a plugin ? Thank you in advance =)
Keep up doing what you love !
PS : Sorry for my English (I’m French)
Hi Maya, you can now favourite recipes to be saved in your own RecipeTin folder – hence the hearts 🙂 N x
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. ❤️
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
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 ❤
I’m so glad you loved them Kayla! N x