Brooki Bakehouse Cookie Recipe

Thick, rich, and chocolatey—that’s what makes the Brooki Bakehouse Cookie Recipe so special. Inspired by the famous Brooki Bakehouse, these cookies are everything you want in a treat. They’re soft in the middle, slightly crisp on the edges, and filled with big chunks of chocolate.

Each cookie has that perfect brownie-meets-cookie texture. The gooey center melts in your mouth, while the toasted walnuts add a satisfying crunch. It’s the kind of dessert that feels warm, cozy, and a little indulgent.

If you’ve ever wanted a cookie that tastes just like the ones from a bakery, this recipe is for you. It uses simple ingredients, has big flavor, and every bite feels warm and comforting.

What’s in Brooki Bakehouse Cookies

• Unsalted Butter (230 grams, about 1 cup): Butter gives the cookies their rich, creamy flavor. I use unsalted so I can control the saltiness. Make sure it’s cold and chopped into small pieces for easy mixing.
• Brown Sugar (380 grams, about 1¾ cups): This adds sweetness and a caramel-like flavor. It also keeps the cookies soft and chewy.
• Vanilla Extract (1 teaspoon): A splash of vanilla brings warmth and depth to the flavor. It’s like a secret hug in every bite.
• Large Eggs (2): Eggs hold everything together and add moisture. Use cold eggs to keep the dough from getting too soft.
• All-Purpose Flour (460 grams, about 3¾ cups): Flour is the backbone of the cookie, giving it structure. Measure carefully so the cookies aren’t too dense.
• Cornflour (4 tablespoons): This is a special trick! Cornflour makes the cookies soft and helps them hold their shape.
• Baking Soda (1 teaspoon): This helps the cookies rise and spread just enough for that perfect texture.
• Baking Powder (1 teaspoon): Works with the baking soda to give the cookies a slight lift, keeping them light and tender.
• Dark or Milk Chocolate (450 grams, about 3 cups chopped): Big chunks of chocolate make these cookies extra indulgent. I love milk chocolate for sweetness, but dark chocolate adds a richer vibe. Chop it into bite-sized pieces.
• Walnuts (100 grams, about ¾ cup chopped): These add a nutty crunch. If you’re not a fan, you can skip them, but they balance the sweetness so well.

Helpful Swaps

1. Walnuts: Swap with pecans, almonds, or skip nuts entirely for a nut-free version.
2. Chocolate: Use white chocolate, semi-sweet chips, or even candy bar chunks for a fun twist.
3. Brown Sugar: If you’re out, mix white sugar with a tablespoon of molasses to mimic the flavor.
4. Cornflour: Arrowroot powder or potato starch can work in a pinch, but cornflour is best for softness.

Kitchen Equipment Needed

• Large Mixing Bowl: For combining all the ingredients.
• Electric Mixer: A hand or stand mixer makes creaming butter and sugar super easy.
• Measuring Cups and Spoons: Accurate measurements are key for perfect cookies.
• Cookie Scoop or Spoon: Helps shape uniform cookies. I use a 140-gram scoop for big, chunky ones.
• Baking Trays: Two sturdy trays work great for even baking.
• Parchment Paper: Prevents sticking and makes cleanup a breeze.
• Cooling Rack: Lets cookies cool evenly without getting soggy.
• Spatula: For mixing in chocolate and walnuts.

How to Make Brooki Bakehouse Cookie

Step 1 | Prep the Ingredients

Chop 230 grams of cold unsalted butter into small cubes. Roughly chop 450 grams of chocolate and 100 grams of walnuts. Set out everything else so you’re ready to go.

Step 2 | Mix the Butter and Sugar

In a large bowl, add the cold, chopped butter and 380 grams of brown sugar. Beat with an electric mixer on medium speed until the mixture looks smooth and creamy (about 2–3 minutes).

Step 3 | Add Eggs and Vanilla

Pour in 1 teaspoon of vanilla extract and crack in 2 cold large eggs. Beat on low speed for about 30 seconds—just until combined. Don’t overmix.

Step 4 | Add Dry Ingredients

In a separate bowl, whisk together 460 grams of all-purpose flour, 4 tablespoons of cornflour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Slowly add the dry mix to the butter mixture and mix on low speed until a soft dough forms. It should be smooth but not sticky.

Step 5 | Add the Good Stuff

Use a spatula to gently fold in the chopped chocolate and walnuts. Make sure they’re evenly mixed in for that chunky, gooey texture.

Step 6 | Shape the Dough

Scoop or roll the dough into balls—each one should be about 140 grams. Place them on a tray lined with parchment paper.

Step 7 | Freeze

Pop the tray in the freezer and chill the dough balls for at least 2 hours.

Step 8 | Preheat Oven

When you’re ready to bake, preheat your oven to 350°F (180°C) or 320°F (160°C) for fan-forced ovens.

Step 9 | Bake

Place the frozen cookie dough balls onto a baking tray lined with parchment. Leave about 2 inches of space between each one. Bake for 12–14 minutes. The edges should be golden brown while the centers stay soft.

Step 10 | Cool Down

Let the cookies rest on the tray for 10–15 minutes, then transfer them to a wire rack to cool completely. This gives them that perfect chewy texture.

Step 11 | Serve

Grab a cookie while it’s still a little warm and gooey, or let it cool completely for a chewy bite. These cookies are perfect with a glass of milk, a cup of coffee, or just on their own. Enjoy every bite!

Secrets to Perfect Brooki Cookies

1. Don’t skip freezing the dough—it keeps them from spreading.
2. Use a mix of chocolate types for a rich flavor.
3. Let the cookies cool fully on the tray to set just right.
4. Weigh each dough ball for even baking.

Make Ahead Tips

These cookies are easy to prep ahead. I usually make a big batch of dough, shape it, and then freeze the cookie balls. That way, I always have dough ready in the freezer. You can bake just one or two when you want a fresh cookie.

The dough stays good in the freezer for up to 2 months. You don’t even need to thaw them—just bake straight from the freezer. Add 1–2 extra minutes to the baking time if needed.

Brooki Cookie Pairing Ideas

1. Cold glass of milk: The rich chocolate and nuts taste even better with a cold glass of milk. It’s a smooth, classic combo.
2. Hot coffee, tea or hot chocolate: A warm drink makes the cookie softer and gooier. The heat slightly melts the chocolate chunks for an even richer bite.
3. Scoop of vanilla ice cream: Top a warm Brooki cookie with cold vanilla ice cream. The hot and cold mix gives every bite a creamy crunch.
4. Fresh fruit: Strawberries or banana slices bring a fresh, sweet flavor that cuts through the richness of the chocolate and soft cookie dough.
5. Whipped cream: Add a spoonful of whipped cream on top. It’s soft, light, and makes the cookie feel smooth and less heavy.

How to Store Brooki Bakehouse Cookies

Keep your Brooki Bakehouse cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay good for about 5 days.

If you need them to last longer, freeze them. Just wrap each cookie in plastic wrap and place them in a zip-top freezer bag. They’ll stay fresh in the freezer for up to one month.

When you’re ready to eat, let the cookie sit at room temperature until it softens. You can also warm it in the microwave for 10 to 15 seconds. That brings back the gooey, fresh-baked texture.

Brooki Bakehouse Cookie Recipe FAQs

1. Can I make Brooki cookies smaller for bite-sized treats?

Yes! You can make mini versions by scooping about 60 grams of dough per cookie instead of 140 grams. They’ll bake faster—around 8–10 minutes. Keep an eye on the edges for doneness.

2. What’s the best way to measure ingredients for accuracy?

For the most accurate results, use a kitchen scale and weigh all ingredients in grams. It ensures your dough has the perfect consistency.

3. Can I make this dough without an electric mixer?

Yes, you can mix by hand using a sturdy spatula or wooden spoon, but it takes more time and effort. Make sure the butter is well incorporated with the sugar.

4. Why do my cookies turn out too flat?

Cookies spread too much when the dough is too warm or not chilled long enough. Make sure to freeze the dough balls before baking so they keep their shape and stay thick in the center.

5. How do I know when the cookies are fully baked?

The cookies are done when the edges are golden and set, but the centers still look slightly underbaked. They’ll continue cooking from residual heat after you remove them from the oven.

6. Can I add fillings like caramel or Nutella inside these cookies?

Absolutely! You can flatten the dough slightly, add a spoonful of caramel, Nutella, or peanut butter in the center, and then wrap the dough around it to seal. Freeze the filled dough balls as usual.

7. How can I gift Brooki cookies and keep them fresh?

To gift Brooki cookies, wrap each one individually in wax or parchment paper and seal in a decorative airtight container or tin.