Secret Recipe: Byron Bay’s Famous Chocolate Chip Cookies You’ll Love

There’s a reason people travel to Byron Bay and come home raving about the cookies. The famous Byron Bay cookie is a true legend—a perfect blend of a crispy edge, a chewy center, and a rich, buttery flavor that is simply unforgettable. While the original recipe is a closely guarded secret, this version captures the essence of what makes them so special.

This recipe is all about simple ingredients and a little bit of technique. It uses a combination of sugars for the perfect texture, and a simple method that ensures a cookie that is both satisfying and decadent. They are the perfect treat for an afternoon coffee, a lunchbox surprise, or a delicious ending to any meal.

Secret Recipe: Byron Bay’s Famous Chocolate Chip Cookies

You’ll Love

Yields: 18-24 cookies

Prep time: 15 minutes (plus 30 minutes chill time)

Cook time: 12-14 minutes

Ingredients

  • 1 cup unsalted butter, softened

  • ¾ cup packed brown sugar

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 cups semi-sweet chocolate chips (or a mix of your favorite chocolates)

Instructions

1. Make the Dough & Chill

  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Cream Butter & Sugars: In a large bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar on medium-high speed until the mixture is light and fluffy (about 2-3 minutes).

  3. Add Eggs & Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract until well combined.

  4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.

  5. Combine: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

  6. Fold in Chocolate: Gently fold in the chocolate chips.

  7. Chill: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This is a crucial step for a thicker, chewier cookie.

2. Bake the Cookies

  1. Scoop Dough: Drop rounded tablespoons of the chilled dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.

  2. Bake: Bake for 12-14 minutes, or until the edges are golden brown and the centers are set but still soft. Do not overbake!

  3. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro-Tips for a Perfect Cookie

  • Chilling is Key: The chilling time is a non-negotiable step. It solidifies the butter, which prevents the cookies from spreading too much and results in a chewier texture.

  • The Right Sugar Blend: The combination of brown and granulated sugar is what gives these cookies their perfect texture—the brown sugar provides chewiness, while the granulated sugar creates a crispy edge.

  • Don't Overbake: These cookies are meant to be soft and a little gooey in the center. Pull them out of the oven when they look slightly underdone. They will continue to bake on the hot pan as they cool.

  • Chocolate is the Star: The original cookie is famous for its generous amount of chocolate. Don't be shy! A mix of your favorite chocolate chunks, chips, or even a bar of good quality chocolate, chopped, will work beautifully.