Description
Byron Bay Chocolate Chip Cookies are thick, bakery-style cookies inspired by the iconic Australian treat. They’re chewy in the center, crisp at the edges, and loaded with chocolate chips for the perfect sweet indulgence.
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
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and mix well.
- Gradually mix in the dry ingredients until a soft dough forms.
- Fold in chocolate chips and optional chocolate chunks.
- Scoop large spoonfuls (2–3 tablespoons) of dough onto the tray, spacing them well apart.
- Chill the tray of cookie dough for 15–30 minutes.
- Bake for 12–14 minutes, until edges are golden and centers look slightly underdone.
- Cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Chilling the dough helps cookies stay thick and chewy.
- Add chopped macadamia nuts for an Australian twist.
- Swap 1/4 cup of flour for cocoa powder for a double chocolate version.
- Finish with sea salt for sweet-salty contrast.
- Freeze dough balls to bake fresh anytime.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
