Byron Bay Chocolate Chip Cookies
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Chilling
1 hr 30 mins
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Servings
12 BIG cookies!
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Calories
337 kcal
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Course
Baked Goods
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Cuisine
American, Australian
Byron Bay Chocolate Chip Cookies
Description
The Byron Bay Chocolate Chip Cookies feature a dough made from softened unsalted butter whipped with light brown and white sugar, eggs, vanilla, baking powder, rice flour, and plain flour. The rice flour adds a unique velvety texture to the usually crunchy cookie. Once the dough is prepared and chocolate chunks are folded through, it is formed into a log and chilled to make slicing easier and to control spreading during baking. Sliced about 1.75 cm thick, the cookies are baked at 200°C using two oven racks, switching trays halfway through to ensure even cooking.
The result is a cookie with a creamy, fluffy interior and crisp edges, highlighted by melting pockets of dark chocolate. Their distinctive texture benefits from the rice flour, and the use of softened butter whipped well helps to incorporate air, lending fluffiness to the dough. Cooling the dough thoroughly is important to maintain sliceability and cookie shape. Variations include substituting plain flour for rice flour, which changes the texture slightly but still yields tasty cookies.
These cookies can be sized smaller or larger by adjusting the length and thickness of the dough log slices, with baking times adjusted accordingly. The dough can be chilled longer, but very extended chilling will harden it, requiring some tempering time before slicing. Leftover egg whites from the recipe can be recycled into other recipes. Careful butter softening without melting is key to proper texture.
Ingredients
- 175g / 12 1/2 tbsp butter softened (6.2 oz, Note 1 - softening tip!, unsalted
- 1/3 cup brown sugar (light or normal, not dark)
- 1/3 cup white sugar , caster / superfine
- 1/8 tsp salt
- 2 egg at room temperature (Note 6 for using leftover whites, yolk
- 2 tsp vanilla extract or 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 chocolate chopped into pretty small pieces (Note 3, or semi-sweet chocolate block
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.
Notes
- Use softened butter, not melted, for a creamy, fluffy dough texture.
- Rice flour adds a velvety texture; substitute with plain flour if unavailable for a slightly different but good result.
- Chill dough log 1.5 to 2 hours before slicing to maintain shape and control cookie spread.
- Slice cookies about 1.75 cm thick for recommended baking times and texture.
- Switch baking trays halfway through for even cooking at 200°C.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12BIG cookies!
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337cal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 65mg | 22% |
| Sodium | 31mg | 1% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 416IU | 8% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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