Brooki Bakehouse Cookies Recipe
Serves 1
Directions
- 1In a large mixing bowl, combine the cold, roughly chopped unsalted butter and brown sugar. Use an electric mixer to beat them until well combined.
- 2In a large mixing bowl, combine the cold, roughly chopped unsalted butter and brown sugar. Use an electric mixer to beat them until well combined.
- 3In a large mixing bowl, combine the cold, roughly chopped unsalted butter and brown sugar. Use an electric mixer to beat them until well combined.
- 4Add the vanilla extract and the cold egg to the mixture. Beat again until everything is combined, being careful not to over-mix the dough.
- 5Add the vanilla extract and the cold egg to the mixture. Beat again until everything is combined, being careful not to over-mix the dough.
- 6Add the vanilla extract and the cold egg to the mixture. Beat again until everything is combined, being careful not to over-mix the dough.
- 7To 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.
- 8To 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.
- 9To 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.
- 10Gently stir in the chopped dark or milk chocolate and the walnuts if you are using them until they are evenly distributed throughout the dough.
- 11Gently stir in the chopped dark or milk chocolate and the walnuts if you are using them until they are evenly distributed throughout the dough.
- 12Gently stir in the chopped dark or milk chocolate and the walnuts if you are using them until they are evenly distributed throughout the dough.
- 13Using a cookie scoop, a spoon, or your hand weight 140gms of dough and set them aside in the freezer for at least two hours.
- 14Using a cookie scoop, a spoon, or your hand weight 140gms of dough and set them aside in the freezer for at least two hours.
- 15Using a cookie scoop, a spoon, or your hand weight 140gms of dough and set them aside in the freezer for at least two hours.
- 16Preheat 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.
- 17Preheat 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.
- 18Preheat 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.
- 19Bake the cookies straight from the freezer in the preheated oven for 12-14 minutes or until they turn a beautiful golden brown color.
- 20Bake the cookies straight from the freezer in the preheated oven for 12-14 minutes or until they turn a beautiful golden brown color.
- 21Bake the cookies straight from the freezer in the preheated oven for 12-14 minutes or until they turn a beautiful golden brown color.
- 22Allow the cookies to cool completely on the baking trays. This will help them firm up and achieve the perfect texture.
- 23Allow the cookies to cool completely on the baking trays. This will help them firm up and achieve the perfect texture.
- 24Allow the cookies to cool completely on the baking trays. This will help them firm up and achieve the perfect texture.
Ingredients
- 230 grams unsalted butter (straight from the fridge), roughly chopped
- 230 grams unsalted butter (straight from the fridge), roughly chopped
- 230 grams unsalted butter (straight from the fridge), roughly chopped
- 380 grams brown sugar
- 380 grams brown sugar
- 380 grams brown sugar
- 1 teaspoons vanilla extract
- 1 teaspoons vanilla extract
- 1 teaspoons vanilla extract
- 2 large eggs, cold
- 2 large eggs, cold
- 2 large eggs, cold
- 460 grams all-purpose flour
- 460 grams all-purpose flour
- 460 grams all-purpose flour
- 4 tablespoons cornflour
- 4 tablespoons cornflour
- 4 tablespoons cornflour
- 1 teaspoon baking soda
- 1 teaspoon baking soda
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 450 grams dark or milk chocolate, chopped by hand
- 450 grams dark or milk chocolate, chopped by hand
- 450 grams dark or milk chocolate, chopped by hand
- 100 grams walnuts, roughly chopped
- 100 grams walnuts, roughly chopped
- 100 grams walnuts, roughly chopped
Equipment
large mixing bowlelectric mixercookie scoopbaking traysbaking or parchment paper
Tips
- Best served slightly warm.