Description
These Byron Bay Chocolate Chip Cookies are soft and chewy with crisp edges, inspired by the iconic Australian bakery style. Made with a blend of brown and granulated sugars, rich butter, and a generous mix of semi-sweet and dark chocolate, these cookies deliver the perfect balance of sweetness and texture. A hint of flaky sea salt on top enhances the decadent flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped dark chocolate (optional)
- Flaky sea salt for topping (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate each before adding the next, then mix in the vanilla extract to infuse the dough with rich flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt evenly to ensure proper leavening and balance of flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing, which can result in tough cookies.
- Fold in Chocolate: Carefully fold in the semi-sweet chocolate chips and the optional chopped dark chocolate to distribute the chocolate evenly throughout the dough.
- Scoop Dough onto Baking Sheets: Use heaping tablespoons to scoop the dough onto the prepared sheets, spacing each cookie about 2 inches apart to allow for spreading during baking. Optionally, sprinkle a small pinch of flaky sea salt on top of each cookie for added contrast and flavor enhancement.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are golden and the centers are just set, which ensures the classic Byron Bay texture of crisp exterior and chewy interior.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set up, then transfer them to a wire rack to cool completely before serving.
Notes
- For the signature Byron Bay texture—crispy outside and chewy inside—avoid overbaking.
- Chilling the dough for 30 minutes before baking can yield thicker, more substantial cookies.
- Feel free to substitute chopped nuts or white chocolate for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
