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Famous Byron Bay Chocolate Chip Cookies

Bake these legendary, gloriously thick and remarkably crunchy cafe-style Australian cookies right in your own kitchen with our highly foolproof method.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 BIG cookies
Course: Dessert, Snack
Cuisine: Australian
Calories: 337
Ingredients Method Notes

Ingredients
  

  • 175g unsalted butter softened
  • 1/3 cup light brown sugar
  • 1/3 cup white caster sugar
  • 1/8 tsp fine sea salt
  • 2 room temperature egg yolks
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup fine rice flour
  • 1 1/2 cups all purpose plain flour
  • 200g chopped dark chocolate block

Method
 

  1. Place butter salt and sugars in a bowl and beat for one minute.
  2. Add egg yolks and vanilla then beat until fully incorporated.
  3. Add baking powder rice flour and half the plain flour then mix.
  4. Add remaining plain flour and gently beat until clumpy.
  5. Stir in the chopped chocolate pieces with a wooden spoon.
  6. Press mixture together on a clean work surface and form a tight log.
  7. Wrap log securely in cling wrap and refrigerate for two hours.
  8. Slice chilled dough into thick rounds and place on lined trays.
  9. Bake at 200C for ten initial minutes.
  10. Reduce heat to 170C and bake fifteen more minutes until beautifully golden.
  11. Cool completely on trays to become famously crunchy.

Notes

For the absolute best texture, make sure you use block chocolate that you hand-chop rather than pre-made chocolate chips. Never skip the chilling time, as it prevents the cookies from spreading too thin during baking.