Byron Bay Chocolate Chip Cookies
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.92 out of 5 stars
(104)
Ingredients
12 servings
- 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)
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Preparation
Step 1
Place butter, salt and both sugars in a bowl. Beat on speed 5 for 1 minute until it's soft, creamy and fluffy.
Step 2
Add yolks and vanilla - beat for 1 minute until well incorporated.
Step 3
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.
Step 4
Mixture will be fairly clump and thick, but if you press between your fingers, it should stick together (rather than being dry and crumbly).
Step 5
Use a wooden spoon to stir chocolate through.
Step 6
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.
Step 7
Refrigerate 1.5 - 2 hours (Note 4).
Step 8
Baking:
Step 9
Preheat oven to 200°C/390°F (180°C fan).
Step 10
Line 2 trays with baking/parchment paper. Put one shelf in the middle of the oven, and the other underneath.
Step 11
Remove from fridge, unwrap.
Step 12
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.
Step 13
Bake 10 minutes. Turn oven down to 170°C/340°F (150°C fan), switch trays (Note 5)
Step 14
Bake for a further 15 minutes until surface is light golden and edges are a bit golden.
Step 15
Remove from oven and cool completely on trays - this makes them crunchy.
Step 16
STORAGE: Keeps for at least 2 weeks in an airtight container - they stay 100% crunchy, just like they're freshly made.
Step 17
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