Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Famous Byron Bay Chocolate Chip Cookies (crunchy 2 weeks!) Recipe
It is a copycat of Australia’s most well-known chocolate chip cookie – Byron Bay Milk Choc Chunk Cookies. They’re massive, 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! (Probably longer – I caved).
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 undoubtedly essentially the most well-known cookie model. Whereas generally 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 implies a dozen of them price $42…. or you can also make them at dwelling for round $7!!
These chocolate chip cookies keep 100% crunchy for two entire weeks!
These cookies are crunchy nevertheless it’s a mushy, buttery crunch – kind 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 good thing is that they keep 100% crunchy identical to they’re freshly made for as much as 2 weeks!!! (Most likely longer, I simply couldn’t maintain out any longer).
Right here’s what you want to make these cookies. The substances are principally a duplicate of the substances disclosed on the Byron Bay Cookie packets, with minor tweaks to attain the identical mouthfeel and flavour utilizing substances accessible to dwelling cooks (eg. issues like cultured dextrose, emulsifiers and soy lecithin that standard folks like us can’t get).
Only a observe on just a few substances:
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Rice flour – that is the key ingredient to offer these crunchy cookies a kind 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 take advantage of 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;
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Yolks – we use 2 egg yolks in these cookies to offer them richness.
Leftover egg whites – Right here’s my record of what I do with them and all my egg white recipes will be discovered on this recipe assortment;
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Softened butter – you want softened butter for these cookies in order that they whip up creamy and easy. In the event you’re like me and at all times overlook to depart it out to melt, or if it’s so chilly that it simply by no means softens even when you go away 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 go away it. The residual warmth softens the butter completely. By no means strive microwaving butter to melt it – it doesn’t soften evenly, you’ll at all times find yourself with melted pockets which can have an effect on the success of the recipe;
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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
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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 when you want.
And right here’s find out how to make them – fairly customary actually. We’d like the chilliness time to make the cookies sliceable and in addition to cease them from inflating once they bake (yep, tried to shortcut it and ended up with sumo cookies).
Cookie emergency? No beater?
No worries! Make these tremendous simple Chocolate Chip Cookies as an alternative (they’re mushy and chewy, no chill time).👍🏼
Ahh, it’s a great second once you pull them out of the oven.
I do know, I do know, you need to seize one instantly 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 into good and crunchy. It’s price it!!
Use the cooling time to consider the folks in your life who can be fortunate sufficient to place one of their gob. Suppose very fastidiously – there are solely 12 of them, which makes them exponentially extra worthwhile than most cookies that make a few dozen in a single batch. These are very, very particular Chocolate Chip Cookies! 😉 – Johnsat x
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).
- 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
SMALLER COOKIES – 30 cm/12″ log = 30 cookies x 1cm / 2/5″ thick slices. 10 minutes at high temp, then around 8 minutes at the low temp (switch trays). They expand slightly (see photo in post) so leave at least 1″ / 2.5cm between each cookie.
1. Butter – you want the butter to be soft so it’s easily to whip and become fluffy. Don’t let it be on the verge of melting though – that’s too soft, no good for cookies.
BUTTER SOFTENING TIP – if it’s too cold for the butter to soften by leaving it out on the counter, or you forgot (as I always do), then use this trick:
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)
Do not try microwaving the butter – even the greatest experts run a high risk of pockets of melted butter = cookies won’t work!😩
2. Rice flour – this gives the cookies a slightly more “velvety” mouthfeel even though they are crunchy cookies, which is a distinct feature of the Byron Bay Cookies. Find it in Asian stores and the flour aisle of grocery stores (small box). Also used in Shortbread Cookies (for same reason). Sub with normal flour – cookies are still terrific, texture is just not quite as velvety (but 100% still fantastic – in fact, I made a batch for a friend with no rice flour just a few days ago).
Note: If you use the McKenzie’s brand (Australia) the rice flour isn’t ground as finely as flour so you may notice a faint grit in the cookies. Though actually, most normal people don’t notice it! For this reason, I prefer using Asian brands as they don’t have this problem. However, the faint grit really is a minor, minor thing and it’s 100% worth it for the texture benefit you get in the cookie!
3. Chocolate – use any baking chocolate here ie chocolate sold in the baking aisle, intended for cooking. Eating chocolate doesn’t hold up in the oven – goes a funny texture. Choc blocks are better quality, but chips will be fine too!
4. Chilling dough – this is to make it sliceable, and to stop the cookies from inflating in the oven. If you forget about the dough and it stays in the fridge for way longer, it gets rock hard so leave it out for 20 minutes or so before slicing.
5. Switch trays for even cooking – move the bottom tray up to the middle shelf, and the tray on the middle shelf down to the bottom shelf.
6. 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.
7. An original recipe, my copycat of the Byron Bay Cookies by reference to the ingredients on the packet. It’s as close as I can get – pretty close!
8. Nutrition per cookie:
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