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Byron Bay Chocolate Chip Cookies

Byron Bay Chocolate Chip Cookies
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Byron Bay Chocolate Chip Cookies are chewy, buttery cookies loaded with luscious milk and dark chocolate chips. Featuring browned butter and pure vanilla, these cookies deliver a perfect balance of soft, gooey centers and crisp edges in under 30 minutes. Simple pantry staples come together to create an irresistible homemade treat inspired by the coastal charm of Byron Bay.

Ingredients

Scale

Wet Ingredients

  • 115g Unsalted Butter (to be browned)
  • 2 Large Eggs
  • 1 tsp Pure Vanilla Extract

Dry Ingredients

  • 200g Brown Sugar
  • 100g Granulated Sugar
  • 300g All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt

Add-Ins

  • 200g High-Quality Chocolate Chips (blend of milk and dark)

Instructions

  1. Brown the Butter: Place the unsalted butter in a medium saucepan and melt over medium heat. Swirl gently as it melts, allowing it to foam and brown lightly until it reaches a deep amber color with a nutty aroma. Remove from heat to avoid burning; this step imparts a rich, nutty flavor to your cookies.
  2. Mix Sugars and Butter: Transfer the browned butter into a mixing bowl. Whisk in the brown sugar and granulated sugar until the mixture is fully combined and slightly creamy in texture.
  3. Add Eggs and Vanilla: Beat in the large eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the pure vanilla extract to infuse the dough with warm, aromatic notes.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and sea salt. Gradually add this dry mixture into the wet ingredients, stirring just until no flour streaks remain to avoid overmixing, which can result in tough cookies.
  5. Add Chocolate Chips: Fold the high-quality chocolate chips evenly throughout the dough, ensuring every bite will have melty chocolate. For thicker cookies, chill the dough for 30 minutes before baking.
  6. Bake to Perfection: Preheat your oven to 175°C (350°F). Scoop dough balls onto a lined baking tray, spacing them apart. Bake for 10-12 minutes or until the edges turn lightly golden while the centers still look soft. Remove from oven and let cool slightly before serving.

Notes

  • Butter Browning: Watch the butter carefully to prevent burning; remove from heat when it smells nutty.
  • Measuring Flour: Spoon flour lightly into the measuring cup to avoid packing and dense dough.
  • Chill for Texture: Refrigerate dough before baking for thicker and chewier cookies.
  • Don’t Overbake: Take cookies out when centers are still slightly underdone for soft, moist results.
  • Use Parchment Paper: Baking on parchment prevents sticking and ensures even baking.

Nutrition

Keywords: chocolate chip cookies, chewy cookies, browned butter cookies, Byron Bay cookies, homemade cookies, easy cookie recipe

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