Name: Byron Bay Chocolate Chip Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 45 min
Cuisine: Australian
Ingredients: 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 cups semi-sweet or dark chocolate chips; Optional: 1/2 cup chopped chocolate chunks; Optional: Pinch of sea salt for topping

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Byron Bay Chocolate Chip Cookies are inspired by the iconic Australian bakery treat—thick, chunky, buttery cookies packed with rich chocolate chips. I love making these cookies when I want something bakery-style at home. They’re soft in the center, crisp on the edges, and filled with just the right amount of sweetness and indulgence.

Why You’ll Love This Recipe

I love this recipe because it captures everything I crave in a café-style cookie: texture, richness, and lots of chocolate in every bite. These cookies are thick without being cakey, and the brown sugar gives them a deep, caramelized flavor. Whether I enjoy them with coffee or as an afternoon snack, they never disappoint. Byron Bay Chocolate Chip Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter (softened)
Brown sugar (packed)
Granulated sugar
Eggs
Vanilla extract
Chocolate chips (semi-sweet or dark)
Optional: chopped chocolate chunks or a pinch of sea salt for topping

Directions

I preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
In a bowl, I whisk together flour, baking soda, baking powder, and salt.
In another large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the eggs one at a time, followed by the vanilla extract.
I add the dry ingredients to the wet and mix until a soft dough forms.
I fold in the chocolate chips, making sure they’re evenly distributed.
I scoop large spoonfuls of dough (about 2–3 tablespoons each) and place them on the prepared tray, leaving space to spread.
I chill the tray with the scooped dough for 15–30 minutes to help the cookies bake thick.
I bake for 12–14 minutes until the edges are golden but the centers still look slightly underdone.
I cool the cookies on the tray for 5 minutes before transferring them to a rack to finish cooling.

Servings and timing

This recipe makes about 12–14 large cookies.
Prep time: 15 minutes (plus chilling)
Bake time: 12–14 minutes
Total time: Around 40–45 minutes

Variations

Sometimes I use a mix of chocolate chips and chunks for more texture, or add chopped macadamia nuts for an Australian twist. For a double chocolate version, I swap out 1/4 cup of the flour with cocoa powder. I also love finishing each cookie with a sprinkle of flaky sea salt before baking for a sweet-salty contrast.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze the dough balls and bake them straight from the freezer—just add a minute or two to the baking time. If I want that fresh-baked taste again, I warm a cookie in the oven at 300°F for a few minutes. Byron Bay Chocolate Chip Cookies

FAQs

What makes these different from regular chocolate chip cookies?

These cookies are thicker and richer than classic versions, with a more buttery, café-style bite. The texture is soft but structured—perfect with a cup of coffee.

Can I make them smaller?

Yes. I just reduce the baking time by a few minutes and keep an eye on them so they don’t overbake.

Do I have to chill the dough?

Chilling helps the cookies hold their shape and develop a deeper flavor, but I’ve skipped it in a pinch with decent results. For best texture, though, I chill them.

What kind of chocolate works best?

I usually use semi-sweet or dark chocolate chips, but chopped chocolate chunks give bigger pockets of melted chocolate. Milk chocolate is sweeter and works well too.

Can I freeze the baked cookies?

Yes. I wrap them individually and freeze for up to 2 months. I reheat them in a low oven for a few minutes until warm and soft again.

Conclusion

Byron Bay Chocolate Chip Cookies are one of my favorite homemade treats—they’re thick, chewy, and packed with chocolate, just like the famous Aussie originals. Whether I bake them for friends, family, or just for myself, they always deliver that bakery-style satisfaction with a homemade touch.