Well-known Byron Bay Chocolate Chip Cookies (crunchy 2 weeks!)

This can be a copycat of Australia’s most well-known chocolate chip cookie – Byron Bay Milk Choc Chunk Cookies. They’re large, crunchy, buttery and beneficiant on the chocolate! At $3.50 for a single biscuit, they aren’t low cost – so save a ton by making them your self!

BONUS: They keep 100% crunchy for two entire weeks! (Presumably longer – I caved).

Plate of Byron Bay Chocolate Chip Cookies

Chocolate Chip Cookies – Byron Bay Copycat!

Australia’s most well-known cookie are Byron Bay Cookies. They arrive in all kinds of flavours, and three of the most well-liked ones are White Chocolate Macadamia Cookies, Triple Chocolate Fudge and the chocolate chip cookies.

They’re offered at cafes all throughout Australia, and they’re unquestionably essentially the most well-known cookie model. Whereas typically you discover them individually packaged and offered at grocery shops for round $2.50 every, most cafes will cost $3.50 to $4 for a single cookie.

Which suggests a dozen of them price $42…. or you can also make them at house for round $7!!

These chocolate chip cookies keep 100% crunchy for two entire weeks!

Showing inside of Byron Bay Chocolate Chip Cookies

What they style like

These cookies are crunchy nevertheless it’s a gentle, buttery crunch – form of like Shortbread Cookies, besides not as sandy/crumbly. The mouthfeel is what’s fairly distinctive about these thick cookies – most crispy cookies this thick are noticeably rougher and drier (rice flour is the key ingredient right here that particularly achieves this).

There’s beneficiant chunks of chocolate littered all through, and the actually great point is that they keep 100% crunchy identical to they’re freshly made for as much as 2 weeks!!! (In all probability longer, I simply couldn’t maintain out any longer).

Stack of Byron Bay Chocolate Chip Cookies

Substances for Byron Bay Chocolate Chip Cookies

Right here’s what you must make these cookies. The substances are mainly a reproduction of the substances disclosed on the Byron Bay Cookie packets, with minor tweaks to realize the identical mouthfeel and flavour utilizing substances accessible to house cooks (eg. issues like cultured dextrose, emulsifiers and soy lecithin that ordinary folks like us can’t get).

Ingredients in Byron Bay Chocolate Chip Cookies

Only a be aware on just a few substances:

  • Rice flour – that is the key ingredient to provide these crunchy cookies a form of “velvety” mouthfeel which is exclusive to Byron Bay Cookies and one of many causes folks love them a lot. You may substitute with extra flour – the cookies nonetheless work out completely however the mouthfeel is “rougher” (nonetheless extraordinarily scrumptious and that is what I exploit if I don’t have rice flour). Cornflour/cornstarch additionally works however the texture turns into extra crumbly like Shortbread however the mouthfeel is drier than shortbread;

  • Yolks – we use 2 egg yolks in these cookies to provide them richness.

    Leftover egg whites – Right here’s my checklist of what I do with them and all my egg white recipes may be discovered on this recipe assortment;

  • Softened butter – you want softened butter for these cookies in order that they whip up creamy and easy. Should you’re like me and at all times neglect to go away it out to melt, or if it’s so chilly that it simply by no means softens even if you happen to depart it out all evening, you’ll love this trick: microwave a jug of water for 3 minutes, then take away and put in a plate of diced butter and simply depart it. The residual warmth softens the butter completely. By no means attempt microwaving butter to melt it – it doesn’t soften evenly, you’ll at all times find yourself with melted pockets which is able to have an effect on the success of the recipe;

  • Brown and white sugar – every of those deliver one thing totally different to the cookie. White makes them crispy whereas the brown sugar provides flavour and provides softness to the crunch; and

  • Chocolate – Byron Bay calls their chocolate chip prepare dinner “Milk Choc Chunk Cookies”, being that they’re made with a darkish milk chocolate. Good high quality milk chocolate for baking isn’t readily availably, so I’ve taken the freedom of utilizing darkish chocolate as an alternative. If something, it makes them even BETTER with a extra intense chocolate flavour! Use chips or chunks if you happen to desire.

Learn how to make Byron Bay Chocolate Chip Cookies

And right here’s methods to make them – fairly customary actually. We want the coolness time to make the cookies sliceable and likewise to cease them from inflating after they bake (yep, tried to shortcut it and ended up with sumo cookies).

No worries! Make these tremendous simple Chocolate Chip Cookies as an alternative (they’re gentle and chewy, no chill time).👍🏼

How to make Byron Bay Chocolate Chip Cookies
Close up of Byron Bay Chocolate Chunk Cookies

Ahh, it’s an excellent second while you pull them out of the oven.

I do know, I do know, you wish to seize one immediately whereas it’s scorching and the chocolate is all melty and glistening however WAIT!! We’ve to allow them to cool on the tray in order that they turn out to be good and crunchy. It’s price it!!

Use the cooling time to consider the folks in your life who might be fortunate sufficient to place one of their gob. Assume very fastidiously – there are solely 12 of them, which makes them exponentially extra helpful than most cookies that make a few dozen in a single batch. These are very, very particular Chocolate Chip Cookies! 😉 – Nagi x

Watch methods to make it


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Byron Bay Chocolate Chip Cookies

Servings12 BIG cookies!

Faucet or hover to scale

Recipe video above. This can be a copycat of Australia’s most well-known Chocolate Chip Cookies – the Byron Bay Milk Choc Chunk Cookies! Similar to the true deal, these are large, crunchy, buttery and loaded with a beneficiant quantity of chocolate. See reader suggestions on the White Chocolate Macadamia which makes use of the identical cookie dough! Good high quality milk chocolate for baking is tough to return by, so we’re utilizing darkish chocolate right here – but when something, it intensifies the chocolate expertise!Cookie emergency? No beater? No worries! Make these quick & simple Chocolate Chip Cookies as an alternative (they’re gentle and chewy, no chill time).


  • Place butter, salt and each sugars in a bowl. Beat on velocity 5 for 1 minute till it’s gentle, creamy and fluffy.

  • Add yolks and vanilla – beat for 1 minute till effectively integrated.

  • Add baking powder, rice flour and half the plain flour. Beat till you’ll be able to’t see flour anymore, then add remaining flour and beat once more till integrated.

  • Combination might be pretty clump and thick, however if you happen to press between your fingers, it ought to stick collectively (relatively than being dry and crumbly).

  • Use a wood spoon to stir chocolate via.

  • Tip out onto a piece floor then press collectively right into a 22cm / 9″ log. Wrap in cling wrap or paper, twisting to seal the ends.

  • Refrigerate 1.5 – 2 hours (Be aware 4).


  • Preheat oven to 200°C/390°F (180°C fan).

  • Line 2 trays with baking/parchment paper. Put one shelf in the course of the oven, and the opposite beneath.

  • Take away from fridge, unwrap.

  • Use a serrated knife to slice into 1.75cm / 2/3″ thick slices. Noticed fastidiously via choc chunks. If it falls aside on edges, simply press if again collectively, no large deal. Place 6 on every tray.

  • Bake 10 minutes. Flip oven all the way down to 170°C/340°F (150°C fan), change trays (Be aware 5)

  • Bake for an extra quarter-hour till floor is mild golden and edges are a bit golden.

  • Take away from oven and funky utterly on trays – this makes them crunchy.

  • STORAGE: Retains for at the least 2 weeks in an hermetic container – they keep 100% crunchy, identical to they’re freshly made.

Recipe Notes:

SMALLER COOKIES – 30 cm/12″ log = 30 cookies x 1cm / 2/5″ thick slices. 10 minutes at excessive temp, then round 8 minutes on the low temp (change trays). They develop barely (see picture in submit) so depart at the least 1″ / 2.5cm between every cookie.
1. Butter – you need the butter to be gentle so it’s simply to whip and turn out to be fluffy. Don’t let or not it’s on the verge of melting although – that’s too gentle, no good for cookies.
BUTTER SOFTENING TIP – if it’s too chilly for the butter to melt by leaving it out on the counter, otherwise you forgot (as I at all times do), then use this trick:

  • minimize 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 excessive for two – 3 minutes till simply earlier than boiling
  • working shortly, take away jug, put plate in microwave and shut door, DO NOT TURN MICROWAVE ON! Depart for 10 minutes – the residual warmth within the microwave will soften the butter completely!
  • if nonetheless not gentle sufficient (eg minimize too large, microwave has decrease energy), then simply repeat (however for spherical 2, test after a couple of minutes)

Don’t attempt microwaving the butter – even the best consultants run a excessive threat of pockets of melted butter = cookies gained’t work!😩
2. Rice flour – this provides the cookies a barely extra “velvety” mouthfeel regardless that they’re crunchy cookies, which is a definite characteristic of the Byron Bay Cookies. Discover it in Asian shops and the flour aisle of grocery shops (small field). Additionally utilized in Shortbread Cookies (for similar cause). Sub with regular flour – cookies are nonetheless terrific, texture is simply not fairly as velvety (however 100% nonetheless unbelievable – the truth is, I made a batch for a good friend with no rice flour just some days in the past).
Be aware: Should you use the McKenzie’s model (Australia) the rice flour isn’t floor as finely as flour so you could discover a faint grit within the cookies. Although really, most traditional folks don’t discover it! For that reason, I desire utilizing Asian manufacturers as they don’t have this drawback. Nonetheless, the faint grit actually is a minor, minor factor and it’s 100% price it for the feel profit you get within the cookie!
3. Chocolate – use any baking chocolate right here ie chocolate offered within the baking aisle, meant for cooking. Consuming chocolate doesn’t maintain up within the oven – goes a humorous texture. Choc blocks are higher high quality, however chips might be positive too!
4. Chilling dough – that is to make it sliceable, and to cease the cookies from inflating within the oven. Should you neglect concerning the dough and it stays within the fridge for manner longer, it will get rock laborious so depart it out for 20 minutes or so earlier than slicing.
5. Change trays for even cooking – transfer the underside tray as much as the center shelf, and the tray on the center shelf all the way down to the underside shelf.
6. Leftover egg whites – Right here’s my checklist of what I do with them and all my egg white recipes may be discovered on this recipe assortment.
7. An unique recipe, my copycat of the Byron Bay Cookies by reference to the substances on the packet. It’s as shut as I can get – fairly shut!
8. Vitamin per cookie:

Vitamin Data:

Energy: 337cal (17%)Carbohydrates: 38g (13%)Protein: 4g (8%)Fats: 19g (29%)Saturated Fats: 11g (69%)Ldl cholesterol: 65mg (22%)Sodium: 31mg (1%)Potassium: 152mg (4%)Fiber: 2g (8%)Sugar: 18g (20%)Vitamin A: 416IU (8%)Calcium: 34mg (3%)Iron: 2mg (11%)

Lifetime of Dozer

“All people” thinks I bundle Dozer up in jumpers simply because I’m a loopy canine woman / for my very own amusement. And whereas each these maintain true, the primary cause is as a result of it holds in his fur and sand which implies marginally much less littered everywhere in the home.

Truthfully, I severely reckon it reduces sweeping by nearly half. You must see how a lot fluff/sand poofs out after I pull the jumper off him (exterior in fact!!!)


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