Brooki Bakehouse Cookies Recipe (Copycat)
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: https://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!
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