Byron Bay Chocolate Chip Cookies
Recipe video above. This is a copycat of Australia's most famous Chocolate Chip Cookies - the Byron Bay Milk Choc Chunk Cookies! Just like the real deal, these are big, crunchy, buttery and loaded with a generous amount of chocolate. See reader feedback on the White Chocolate Macadamia which us
Foto: RecipeTin Eats
Bahan-bahan
- 175 g / 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)
- 200 g / 7 oz dark or semi-sweet chocolate block (, chopped into pretty small pieces (Note 3))
Langkah-langkah
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Place butter, salt and both sugars in a bowl. Beat on speed 5 for 1 minute until it's soft, creamy and fluffy.
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Add yolks and vanilla - beat for 1 minute until well incorporated.
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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.
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Mixture will be fairly clump and thick, but if you press between your fingers, it should stick together (rather than being dry and crumbly).
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Use a wooden spoon to stir chocolate through.
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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.
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Refrigerate 1.5 - 2 hours (Note 4).
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Preheat oven to 200°C/390°F (180°C fan).
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Line 2 trays with baking/parchment paper. Put one shelf in the middle of the oven, and the other underneath.
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Remove from fridge, unwrap.
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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.
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Bake 10 minutes. Turn oven down to 170°C/340°F (150°C fan), switch trays (Note 5)
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Bake for a further 15 minutes until surface is light golden and edges are a bit golden.
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Remove from oven and cool completely on trays - this makes them crunchy.
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STORAGE: Keeps for at least 2 weeks in an airtight container - they stay 100% crunchy, just like they're freshly made.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (10% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| / 12 1/2 tbsp unsalted butter | 175 g | - | - |
| brown sugar | 0.3333333333333333 cup | - | - |
| white sugar | 0.3333333333333333 cup | - | - |
| salt | 0.125 tsp | - | - |
| egg yolks | 2 | - | - |
| vanilla extract/essence | 2 tsp | - | - |
| baking powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| rice flour | 0.5 cup | - | - |
| flour | 0.5 cups | - | - |
| / 7 oz dark or semi-sweet chocolate block | 200 g | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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