Brooki Bakehouse Cookie Recipe

Cookies are one of my favorite treats to bake at home. Today I want to share the Brooki Bakehouse Cookie Recipe with you. These cookies became super popular in Brisbane, Australia.

People line up just to buy them. They are thick, gooey, and loaded with chocolate.

I tried them once when my cousin sent me a box. The first bite was amazing. The outside was golden and a little crispy. The inside was soft and warm.

Each bite had big chunks of melted chocolate. I could not stop eating them. These cookies are not like regular cookies. They are much bigger and richer.

Here, you get simple steps, clear notes, and a thick cookie just like the one you see online. You also get a cookie that tastes close to the original.

For anyone who can’t get to Brisbane for the real viral treat, you can still bake my version at home and enjoy that Brooki Bakehouse Cookie feeling right in your own oven.

What You’ll Love About This Copycat Cookie

1. Love the Thick, Soft Texture – You will love how thick and soft these cookies stay, not flat and hard like some others.

2. Bakery-Thick Texture – These cookies rise tall and stay puffy instead of spreading flat. The center stays incredibly tender while the edges get perfectly golden.

3. Massive Chocolate Chunks – Hand-chopped chocolate bars create big melted pockets and small flakes throughout. Every bite has more chocolate than regular cookies with tiny chips.

4. Flexible baking options – You can make large cookies for a treat or smaller ones for quick snacking.

Brooki Bakehouse Cookie Ingredients

• Unsalted Butter – ½ cup (115g): We use cold butter straight from the fridge. This helps the cookies keep their shape and not spread too thin in the oven.
• Brown Sugar – ¾ cup (150g): Brown sugar gives the cookies a deep, molasses-like sweetness and makes them extra chewy. You can use light or dark brown sugar. Dark brown sugar will give a richer taste.
• Vanilla Extract – 1 teaspoon: This adds a warm, sweet flavor that makes the cookies taste like they came from a bakery. Use real vanilla for the best taste.
• Egg – 1 large, cold: Cold eggs help keep the butter from melting too soon. They bind everything together and add richness. Room temperature eggs can work, but cold eggs give better texture control.
• All-Purpose Flour – 1¾ cups (220g): This is the main structure of the cookie. It gives them that thick, bakery-style body. Bread flour can be used for an even chewier texture, but all-purpose is perfect for most people.
• Cornstarch – 1 tablespoon: This is a secret for a super soft and tender cookie. It makes the inside feel almost melt-in-your-mouth. Cornstarch helps create that signature soft center. You can skip it, but the texture won’t be quite the same.
• Baking Soda – ½ teaspoon: This helps the cookies rise and become a little puffy. It also adds to the golden color on top.
• Baking Powder – ½ teaspoon: This also helps the cookies rise and gives them a nice lift. Using both baking soda and baking powder creates the perfect height.
• Salt – pinch: Salt makes all the other flavors pop. It balances the sweetness perfectly. Even a small amount makes a big difference.
• Chocolate Chunks – 1 cup (150g): Chop a chocolate bar by hand. This gives big pools and small flakes of chocolate in every bite. It is so much better than small chocolate chips. Dark chocolate, milk chocolate, or even white chocolate can work. Pick what you like best.
• Walnuts – ¼ cup, chopped (optional): Nuts add a nice crunch and a little earthy flavor. Pecans, almonds, or macadamia nuts can replace walnuts. You can also leave them out completely.

Equipment You’ll Need

1. Large mixing bowl – For combining wet ingredients
2. Medium mixing bowl – For dry ingredient mixture
3. Hand mixer or stand mixer – Makes mixing much easier
4. Spatula – Perfect for folding chocolate
5. Cookie scoop or spoon – Helps portion dough evenly
6. Baking tray – Any standard size works
7. Parchment paper – Prevents sticking and burning
8. Cooling rack – Allows air circulation underneath
9. Kitchen scale – (helpful but not required)

How to Make Brooki Bakehouse Cookie at Home

Step 1 | Mix the Butter and Sugar

Place the cold butter and brown sugar in a large bowl. Use a mixer to blend them until the mix looks creamy and even. It may take a little longer because the butter is cold, but keep going until the mix is soft and smooth.

Step 2 | Add Vanilla and Egg

Add the vanilla and the cold egg. Mix again just until combined. Do not mix too long or the dough can get too soft.

Step 3 | Add the Dry Ingredients

Add flour, cornstarch, baking soda, baking powder, and a pinch of salt. Mix on low speed until a thick dough forms. The dough should feel soft but not sticky.

Step 4 | Add Chocolate and Nuts

Use a spatula to gently fold in the chocolate chunks and walnuts. Make sure they are spread evenly through the dough.

Step 5 | Shape the Cookies

Scoop out the dough and form two large balls (about 140g each). You can shape them by hand or with a scoop.

Step 6 | Freeze the Dough

Place the dough balls on a tray and freeze them for at least 2 hours. This step helps keep the cookie thick and rich when it bakes.

Step 7 | Bake the Cookies

Heat your oven to 350°F. Line a baking tray with parchment paper. Place the frozen dough balls on the tray with space between them. Bake for 12–14 minutes until the top looks golden.

Step 8 | Cool the Cookies and Enjoy

Let the cookies cool fully on the tray. This helps them set and get the perfect center and edge. Once cooled, serve and enjoy your Brooki Bakehouse Cookie Recipe.

Expert Tips for the Perfect Cookie (Filtered)

• Use a Kitchen Scale: Weighing your dough balls ensures both cookies turn out the same size. Each ball should be exactly 140g for the best results.
• Chop Your Own Chocolate: Hand-chopped chocolate creates different sizes of chunks. This means some spots have big melty pools while others have tiny flakes. It makes every bite more fun and tasty.
• Don’t Overbake: These cookies are best when the center still looks slightly soft. They will continue cooking on the hot tray after they come out of the oven.

What to Serve With This Brooki Bakehouse Cookie

I love serving these warm cookies with a cold glass of milk. The combination is classic and perfect. The milk balances the rich sweetness of the cookie.

You can also serve them with a scoop of vanilla ice cream on top. The warm cookie melts the ice cream slightly and creates an incredible dessert.

For a decadent option, I sometimes drizzle caramel sauce over the top or sprinkle some sea salt flakes.

Coffee or hot chocolate also pair wonderfully with these cookies. The bitter notes from coffee complement the sweet chocolate.

Storage, Freezing, and Make-Ahead Tips

These cookies taste best the day you bake them, but you can store leftovers in an airtight container at room temperature for up to 3 days. They may get a bit softer over time, but a few seconds in the microwave can bring back some freshness.

For longer storage, freeze baked cookies for up to 2 months. Wrap each cookie in plastic, then put them in a freezer bag.

You can also freeze unbaked dough balls for three months and bake them straight from frozen, adding a minute or two.

Brooki Bakehouse Cookie Recipe FAQs

1. Why are Brooki Bakehouse Cookies so thick?

These cookies stay thick because the dough starts cold, the butter stays firm, and the dough chills before baking. These steps prevent spreading and help the cookie rise upward instead of outward. The mix of baking soda and baking powder also gives the cookie a soft lift, leaving the center tall and rich.

2. Why does the dough need to be frozen?

Freezing helps the butter stay cold in the oven. When the dough hits the heat, the butter melts slowly. This keeps the cookie tall and prevents it from spreading flat. It also helps create a gooey middle and deep flavor that matches the original version.

3. Can I make the dough without a mixer?

You can make this dough by hand, but it takes more effort. Cut the cold butter into small pieces first. Mix it with sugar using a strong spoon until it looks creamy. Then add the dry ingredients and mix with your hands or spoon until no white flour is left. The dough will be very thick.

4. How do I get a perfectly round cookie shape?

Right after the cookies come out of the oven, take a large round cup or bowl. Gently place it over a warm cookie and swirl it in a circular motion. This will guide any uneven edges into a perfect circle. Do this while the cookies are still very soft and hot from the oven for the best results.

The key to this Brooki Bakehouse cookie Recipe is cold ingredients, precise measuring, and patience during the freeze.

Try this method, then add your own twist with different chocolates. Share your results online. There is a real satisfaction in baking a professional-quality sweet in your own kitchen.