(Copycat) Brooki Bakehouse Cookie Recipe Delicious 2024
"Experience the heavenly delight of Brookie Bakehouse Cookierecipe with this sensational Copycat recipe”
Equipment
- Mixing Bowls: Use large mixing bowls for combining ingredients. Electric Mixer: An electric hand mixer or stand mixer makes creaming butter and sugar easier and more efficient. Measuring Cups and Spoons: Accurate measurements are crucial for baking success, so use proper measuring tools. Cookie Scoop: A cookie scoop ensures uniform-sized cookies for even baking and a professional presentation. Baking Sheets: Use sturdy baking sheets that distribute heat evenly for consistent baking results. Parchment Paper or Silpat: Line your baking sheets with parchment paper or a silicone baking mat to prevent sticking and facilitate cleanup. Wire Cooling Rack: Cooling racks allow air to circulate around the cookies, preventing them from becoming soggy as they cool. Oven Thermometer: For accurate temperature control, use an oven thermometer to ensure your oven is preheated to the correct temperature.
Ingredients
- 230 grams 1 cup or 2 sticks unsalted butter (straight from the fridge), roughly chopped
- 380 grams 2 cups brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs cold
- 460 grams 3 and 1/2 cups all-purpose flour
- 4 tablespoons cornflour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 450 grams 3 cups dark or milk chocolate, chopped by hand
- 100 grams 1 cup walnuts, roughly chopped
Instructions
- In a large mixing bowl, combine the cold, roughly chopped unsalted butter and brown sugar. Use an electric mixer to beat them until well combined.
- Add the vanilla extract and the cold egg to the mixture. Beat again until everything is combined, being careful not to over-mix the dough.
- To the bowl, add the plain flour, cornflour, baking soda, and a pinch of salt (if using). Beat the mixture on a low speed until a soft cookie dough forms.
- Gently stir in the chopped dark or milk chocolate and the walnuts if you are using them until they are evenly distributed throughout the dough.
- Using a cookie scoop, a spoon, or your hand, weigh 140gms of dough and set them aside in the freezer for at least two hours.
- Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) for a fan-forced oven. Line two baking trays with baking or parchment paper.
- Bake the cookies straight from the freezer in the preheated oven for 12-14 minutes or until they turn a beautiful golden brown color.
- Allow the cookies to cool completely on the baking trays. This will help them firm up and achieve the perfect texture. Best served slightly warm.
Notes
If you love this Brooki bakehouse cookie recipe please give it 5 stars and share this recipe with your family members and friends. I hope you enjoy this delicious Brooki bakehouse cookie recipe as much as my family and I have. If you have any family recipe stories, share them in the comments.