Brooki Bakehouse Cookie Recipe

A true pleasure is that of biting into a freshly made cookie with a soft interior and a slightly crisp exterior, filled with delightful flavors. That is why I adore the Brooki Bakehouse Cookie. The ultimate cookie to make you feel glad, better yet, it can be made at home!

What is Brooki Bakehouse Cookie All About?

Brooki Bakehouse Cookie is a thick, chewy cookie filled with chunks of chocolatey and buttery goodness, balancing sugariness with that unique texture-a decadent cookie that is crispy on the outside and gooey inside, bursting with chocolate flavor with every bite. Sort of like an indulgent bakery-style cookie that any home baker could surely master.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Wet Ingredients

• ¾ cup unsalted butter, melted and slightly cooled
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract

Mix-ins

• 1 ½ cups chocolate chunks (or chips)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking tray with baking parchment.
2. In a bowl, whisk flour with baking soda and salt. Set aside.
3. In another bowl, mix melted butter with brown and white sugars until smooth.
4. Mix in the eggs one at a time, then add the vanilla.
5. Gradually stir in the dry ingredients into the wet mixture, stirring just until combined.
6. Fold in chocolate chunks.
7. Scoop the dough into large balls and place on the baking tray with space in between each.
8. While baking, keep for 10-12 minutes until the edges are golden, yet the centers look a bit soft.
9. Let cool for 5 minutes, then devour.

Storage Tips

• Store cookies in an airtight container at room temperature for up to 4 days.
• Dough balls may be frozen for up to 2 months; just bake straight from frozen, adding 2 extra minutes.

Serving Suggestions

• Drink an ice-cold glass of milk with these.
• Warm up the cookies in the microwave for a few seconds until just warm, with that fresh-out-of-the-oven lingering aroma.
• A scoop of vanilla ice cream would turn it into a lovely sundae.

Pro Tips & Variations

• Combine dark chocolate and milk chocolate in an equal ratio for added dimension.
• Sprinkle flaky sea salt into the dough mix prior to baking for that sweet-salty twist.
• Throw in nuts for a special crunchy surprise if you like.

FAQs

1. Are these Cookies very sweet?

They’re sweet but balanced with an almost buttery flavor and chocolate. You can decrease the sugar a little if you wish.

2. Is there any way to use gluten-free flour?

Yes, use a good one-to-one gluten-free flour mix.

3. What can I use in place of a chocolate chunk?

Chocolate chips work well; even slivers of the actual chocolate bar would work.

4. Is it possible to make these free of dairy?

Substitute the butter with some coconut oil or vegan butter, and use dairy-free chocolate.

Try It!

The Brookie Bakehouse Cookie is a recipe that always seems to succeed. It is easy to make, indulgent, and best shared or saved entirely for oneself. Try it just once, and I swear you will begin calling it your cookie recipe.