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). 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; 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
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!!!)
