If you’re a cookie lover like me, you’ve probably heard about the heavenly delights of Brooki Bakehouse cookies. These delectable treats have taken the dessert world by storm, and it’s no wonder why. With their perfect balance of gooey, chewy, and crispy textures, they leave a lasting impression on anyone lucky enough to taste them. While visiting Brooki Bakehouse in person may not always be possible, fear not, because we’ve got you covered with a sensational copycat recipe that will bring the magic of Brooki cookies right into your kitchen!
BUT Can we hold this place for the true credit to the ultimate NYC Cookie where it all started, Levain Bakery. Both Levain Bakery and Brooki Bakehouse’s cookies are famous for their unique combination of flavors, which sets them apart from regular cookies.
Creating Your Own Signature Cookies
While the above recipe is a fantastic copycat version, don’t be afraid to get creative and add your twist to the Brooki Bakehouse experience. Here are a few suggestions to customize your cookies:
- Nutty Delight: Add chopped walnuts, almonds, or pecans to the cookie dough for an extra crunch. The nuts’ earthy flavor complements the chocolate and caramel, enhancing the overall taste.
- Sea Salt Sensation: Sprinkle a touch of sea salt over the cookies just before baking to enhance the sweet-savory contrast. The salt crystals bring out the flavors and add a delightful surprise to each bite.
- Decadent Drizzle: Once the cookies are cooled, drizzle melted chocolate or caramel over them for a visually stunning presentation. This not only adds a touch of elegance but also intensifies the indulgent experience.
- Ice Cream Sandwich: Create an unforgettable dessert by sandwiching your favorite ice cream between two Brooki cookies. The creamy ice cream combined with the chewy cookies is the perfect summer treat.
Brooki Bakehouse Cookie Recipe (Copycat)
Super thick and chewy Chocolate Chip Cookies made from scratch! You'll love them.
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!