Brooki Bakehouse Cookies Recipe (Copycat)

Рет қаралды 43,111

11 ай бұрын

Indulge in the Best Cookies Ever! Our super fat chunky cookies with a crispy shell and soft gooey center are an absolute delight. Packed with oozy chocolate chips and crunchy, buttery walnuts, you'll never find anything like them!
Find the written recipe here: tastefullyshay.com/2023/08/br...
Ingredients
230 grams (1 cup or 2 sticks) unsalted butter (straight from the fridge), roughly chopped
380 grams (2 cups) brown sugar
1 teaspoons 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 weight 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!

Пікірлер: 36

@chassanaly 4 ай бұрын

Thank you for the recipe. I will try it ❤

@noorskitchenconnection 5 ай бұрын

Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍👌👍 Great job well done 👍👍👌👍👌

@lisav834 11 ай бұрын

Yummy 🍪 😋 Thank you for the recipe 🥰

@tastefullyshay 11 ай бұрын

You're welcome!

@thomasszymanski1107 22 күн бұрын

Made the cookies and honest to God, great job! My cook time was more like 18 minutes and might bump to 20 for color. This is probably the best chocolate chip cookie I have had and I do think the base dough is transferrble to other combinations of flavor. Note: You should folllow the directions exactly as stated knowing you might have to extend cooking time. You should buy dark chocolate bars and chop. The difference in how the chocolate disperses and varied sizes of the chocolate makes a difference. Plus, chocolate chips have stabalizers in them impacting the chocolate feel of the cookie. GREAT JOB. Now, I don't have to pay $40 in shipping to get them from Australia! (Though, I might as a treat!)

@MahumButt-nq7gp Ай бұрын

I made these cookies and had to bake it for much longer.. around 20 - 25 minutes.. And also cut the size in half. The cookies actually spread a lot more than in the video. But the taste was awesome so I didnt mind the spreading.

@nouhaila7776 13 күн бұрын

You should freeze them and then you can bake them at 200°C - 220°C they won't take too much time in the oven ( 15min ) and they won't spread too much instead you will get chunky cookies 👌🏻

@emilyli2670 5 ай бұрын

are these the exact ingredients, because I check the ingredients she used shown on her website its different.

@DMOREL11101 Ай бұрын

thank you for your video.. question . do you use real chocolate or Compound chocolate thank you

@HeatherBarnardExpatTravelMom 2 ай бұрын

Hello! Taste is delicious! Texture is great! However, I ended up with a large flatter cookie about 3.5” in diameter and 1/2” tall. I froze them and baked directly from freezer. I use a scale for all baking, so followed to the letter. Any ideas to get mounds like yours?

@celineflavier 9 ай бұрын

Brooki bakehouse from Brisbane?

@DMOREL11101 Ай бұрын

I need to find out whatbi did wrong. 🙈 i want to cry .. My cookies end up like a minie pizza, from what i remember i put the oven 180 dg. I have a conventional oven and rhe heat come feom the bottom.. When i bake cake i have to make aure is 350 and when i enter the cake i bringing down to to 300 or 295. I took me time to play with my oven for cake. But for cookies.. But for cookies. So simple i just want to cry. Need help please

@nouhaila7776 13 күн бұрын

Freeze them first and then bake them at 200-220°C

@ausgrace 4 ай бұрын

Why did mine spread to become a giant pancake? Why did it not hold the shape? 😭

@tastefullyshay 4 ай бұрын

It sounds there was a lack of flour, look back through the measurements. It could also be butter the was either melted or softened not cold as per instructions. Hope this helps!

@MsLori1973 3 ай бұрын

Brookings dough is chilled iver night. Their soft in miffle.becuse if the mount chooser used type nd how chopped.it is. I bought shebuses corn starch. She's a gluten free bakery is she not. Her flour woukd be a lighter version but def not corn startch I wouldn't think. You coukd add some no doubt they'd be melt in mouth like a shortbread but she would need flour to make sure it didn't melt flat. So whoever is saying Corn starch only. Somethings not right n the coloring of this cookie is not the same. I woukd day temp is at a higher cooling rate too so it don't flatten n is soft on inside. She uses a confection oven as well. No offence to your cookies at all. They look good. But def the recipe is off

@user-wv3gu1uk3s 5 ай бұрын

Where is the recipe

@annapellegrino3425 6 ай бұрын

Recipe

@polljones8921 5 ай бұрын

I suspect the person who copied this recipe doesn't understand the difference between cornflour and cornstarch. Here in this recipe, it should definitely be *cornstarch* (made from just the endosperm of the corn kernel and highly processed into a gluten-free fine powder). Cornstarch adds to the chewy texture of the cookie by acting as a binding agent but without the gluten strength of the wheat flour in the recipe. On the other hand, cornflour (made from grinding the actual whole corn kernel into a yellow'ish flour) would do absolutely nothing really except turn the mixture a bit yellow. You may as well just add an extra 4 tbsp of wheat flour for all the difference it would make. p.s: the same goes here for the weird addition of both baking powder *and* baking soda. Just use baking powder instead - your cookies won't spread out everywhere as much while baking, but will still rise

@30balloon 5 ай бұрын

In Australia, cornstarch is called cornflour.

@kittykooky 5 ай бұрын

Cornstarch in the UK is also called Cornflour and it's a white powder.

@theirishcailin333 3 ай бұрын

I'm in Ireland and cornstarch is called cornflour

@sueballenger2300 2 ай бұрын

⁠😅😅😅😅

@elizabethw4519 5 ай бұрын

Why the cornflour? I know that cornstarch and cornflour are both made from corn, but act totally different in cooking.....

@polljones8921 5 ай бұрын

I suspect the person who copied this recipe doesn't understand the difference between cornflour and cornstarch. It should definitely be cornstarch (made from the endosperm of the corn kernel and highly processed into a fine powder) in this recipe. Cornstarch adds to the chewy texture of the cookie by acting as a binding agent but without the gluten strength of the wheat flour in the recipe. On the other hand, cornflour (made from grinding the actual corn kernels) would do absolutely nothing really except turn the mixture a bit yellow. You may as well just add an extra 4 tbsp of wheat flour for all the difference it would make. p.s - apologies if you already know all of this :)

@elizabethw4519 5 ай бұрын

@@polljones8921 thanks, I agree. thanks for the comment!

@js9955 5 ай бұрын

In Australia cornstarch is called cornflour.

@zara67901 4 ай бұрын

cornstarch = cornflour in the UK and Australia. Cornstarch is the American name for it

@kousik8042 3 ай бұрын

half baked knowledge@@polljones8921