Byron Bay Chocolate Chip Cookies

Name: Byron Bay Chocolate Chip Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 175 g / 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); 200 g / 7 oz dark or semi-sweet chocolate block (, chopped into pretty small pieces (Note 3))

Recipe video above. This is a copycat of Australia's most famous Chocolate Chip Cookies - the Byron Bay Milk Choc Chunk Cookies! Just like the real deal, these are big, crunchy, buttery and loaded with a generous amount of chocolate. See reader feedback on the White Chocolate Macadamia which us

⏱️ 45 min 🔪 Prep: 20 min 🔥 Cook: 25 min 📊 Medium ⭐ 4.9 (109) 👁️ 1 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

12 servings

175 g / 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)
200 g / 7 oz dark or semi-sweet chocolate block (, chopped into pretty small pieces (Note 3))

Steps

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).
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.

Nutrition Facts (per serving)

337 kkal

Protein 4g (7%)

Carbs 38g (62%)

Fat 19g (31%)

Macronutrients

Calories33717% DV

Protein4g8% DV

Carbs38g13% DV

Fat19g29% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 200

Per Serving Rp 17/serving

🏠 Save ~Rp 400 compared to buying!

📋 Price Breakdown (10% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
/ 12 1/2 tbsp unsalted butter	175 g	-	-
brown sugar	0.3333333333333333 cup	-	-
white sugar	0.3333333333333333 cup	-	-
salt	0.125 tsp	-	-
egg yolks	2	-	-
vanilla extract/essence	2 tsp	-	-
baking powder	0.5 tsp	Rp 8.000/100g	Rp 200
rice flour	0.5 cup	-	-
flour	0.5 cups	-	-
/ 7 oz dark or semi-sweet chocolate block	200 g	-	-