BAKE WITH BROOKI
COOKIE RECIPES
Red Velvet Cookies
RECIPE CARD
MAKES: 8 cookies weighing 150g per cookie
TIME: 20 mins (prep)
4 hours (refrigeration)
13-16 minutes (baking)
INGREDIENTS EQUIPMENT
300 g (10½ oz) plain flour Baking trays
1 tbsp Dutch cocoa powder Baking paper
1 tsp baking powder Small ice cream scoop
½ tsp bicarbonate of soda Mixing bowl
pinch of salt Spatula
125 g (4½ oz) unsalted butter Stand mixer with paddle
150 g (5¼ oz) caster sugar attachment
100 g (3½ oz) light brown sugar
1 large egg
1 teaspoon of vanilla extract
1 teaspoon of gel red food colouring
300 g (10½ oz) white chocolate chips
160 g (5½ oz) cream cheese (cut into
8 pieces)
NOTES ON INGREDIENTS
1. Dutch cocoa powder is used in this recipe for a strong, full body
flavour. This is also known as Dutch processed cocoa powder or
alkalized cocoa powder.
2. Source the best possible quality for your unsalted butter with at least
80% fat. Butter in the United States often contains a higher water %
so be sure to look for European style butter where available.
3. Light brown sugar contains about 3.5% molasses.
4. Be sure to use a gel food colouring for this recipe. My preferred brands
are Americolor and Chefmaster.
5. There are two types of chocolate chips to consider for your cookies.
Compound chocolate is not as tasty, but holds better while baking
(for that signature chunk!) Couveture chocolate is better quality,
however will result in a slightly flatter cookie during the baking
process.
6. Use a high quality cream cheese for your fillings. My preferred brand
is Philadelphia cream cheese.
Red Velvet Cookies
RECIPE CARD
METHOD
1. Place the flour, cocoa powder, baking powder, bicarbonate of soda
and salt in a bowl and mix to combine. Set aside.
2. In the bowl of a stand mixer, beat the butter for 2 minutes on
medium speed. Add the sugars and beat for a further 3–5
minutes. Scrape down the sides of the bowl to ensure all of the
butter is fully incorporated.
3. Add the egg on low speed until just incorporated, being careful
not to overmix.
4. Add the vanilla extract and red food colouring on low speed,
mixing until combined.
5. Add the dry ingredients and beat until fully incorporated.
6. On low speed, add the chocolate chips to combine.
7. Weigh each cookie dough ball to 130 g (4½ oz). Once all the balls
are weighed, carefully wrap the cookie dough around the cream
cheese until the cookie dough completely covers it. Chill in the
fridge for at least 3 hours before baking, preferably overnight.
8. When ready to bake, preheat the oven to 180°C (400°F) and line a
baking tray with baking paper. Place cookie dough balls onto the
tray at least 2 cm (¾”) apart and bake for 13-16 minutes.
9. Allow to cool for 10–15 minutes before enjoying.
Storage instructions:
Due to the cream cheese filling, these cookies last up to 3 days at
room temperature or for up to 5 days if stored in the fridge.
Unbaked cookie dough balls can be frozen for up to 1 month.
Almond Croissant Cookies
RECIPE CARD
MAKES: 8 cookies weighing 150g per cookie
TIME: 30 mins (prep), 4 hours (refrigeration), 16-18 minutes (baking)
INGREDIENTS EQUIPMENT
For the almond cream filling: Baking trays
Baking paper
50 g (1¾ oz) white sugar Small ice cream scoop
40 g (1½ oz) almond meal Mixing bowl
pinch of salt Spatula
55 g (2 oz) unsalted butter, cubed Stand mixer with paddle
1 large egg attachment
For the cookie base:
200 g (7 oz) unsalted butter
180 g (6¼ oz) light brown sugar
80 g (2¾ oz) caster sugar
1 large egg
250 g (9 oz) self-raising flour
200 g (7 oz) plain flour
pinch of salt
1 teaspoon of baking powder
300 g (10½ oz) white chocolate chips
For rolling the dough:
100 g (3½ oz) almond flakes
Almond Croissant Cookies
METHOD
To make the almond cream:
1. Line a baking tray with baking paper.
2. In the bowl of a stand mixer fitted with the whisk attachment,
combine white sugar, almond meal and salt. Mix well on medium-
high speed until incorporated.
3. Add the butter and mix well.
4. Finally add the egg and mix on medium-high speed for about 2
minutes, until the mixture is light and fluffy.
5. Scoop the mixture into 20 g (¾ oz) balls, placing them on the
prepared baking tray. Place in the freezer to set while you make
the cookie dough.
To make the cookie dough:
1. In the bowl of a stand mixer, beat the butter for 2 minutes on
medium speed. Add the sugars and beat for a further 2–3
minutes. Scrape down the sides of the bowl as required.
2. Add the egg on low speed and mix until just combined.
3. Add the dry ingredients and beat until just combined.
4. On low speed, add the choc chips and mix until just combined. Be
careful not to overmix your cookie dough or you risk activating the
proteins in the flour! It is important to mix until just combined.
5. Weigh each cookie dough ball to 130 g (4½ oz). Once all the dough
is measured, carefully wrap the cookie dough around the frozen
almond cream. Roll each dough ball in the almond flakes and chill
in the fridge for at least 3 hours before baking, preferably
overnight.
6. When ready to bake, preheat the oven to 180°C (400°F) and line a
baking tray with baking paper. Place cookie dough balls onto the
tray at least 2 cm (¾”) apart and bake for 16–18 minutes until
golden on top.
7. Allow to cool for 10–15 minutes. (Try not to be impatient, the
cookies need this time to continue cooking at room temperature!)
8. Finally, dust with icing sugar before enjoying.
Storage instructions:
Store in an airtight container for up to 3 days at room temperature.
Alternatively, store frozen cookie dough balls in the freezer for up to 1
month prior to baking.
Triple Chocolate Cookies
RECIPE CARD
MAKES: 8 cookies, 150g per cookie
TIME: 20 mins (prep)
4 hours (refrigeration)
13-16 minutes (baking)
INGREDIENTS EQUIPMENT
190 g (6¾ oz) unsalted butter Baking trays
290 g (10¼ oz) caster sugar Baking paper
2 large eggs Small ice cream scoop
50 g (1¾ oz) Dutch cocoa powder Mixing bowl
330 g (11½ oz) plain flour Spatula
1 teaspoon of cornstarch Stand mixer with paddle
1 teaspoon of bicarbonate of soda attachment
pinch of salt
200 g (7 oz) dark chocolate chips
100 g (3½ oz) milk chocolate chips
NOTES ON INGREDIENTS
1. Dutch cocoa powder is used in this recipe for a strong, full body
flavour. This is also known as Dutch processed cocoa powder or
alkalized cocoa powder.
2. Source the best possible quality for your unsalted butter with at least
80% fat. Butter in the United States often contains a higher water %
so be sure to look for European style butter where available.
3. This recipe uses cornstarch, also known as cornflour. This is an
important part of the recipe as it acts as a thickening agent to keep
your cookies chunky.
4. There are two types of chocolate chips to consider for your cookies.
Compound chocolate is not as tasty, but holds better while baking
(for that signature chunk!) Couveture chocolate is better quality,
however will result in a slightly flatter cookie during the baking
process.
Triple Chocolate Cookies
RECIPE CARD
METHOD
1. In the bowl of a stand mixer, beat the butter for 2 minutes on
medium speed. Add the sugars and beat for a further 2–3
minutes. Scrape down the sides of the bowl to ensure all of the
butter is fully incorporated.
2. Add the eggs one at a time on low speed until just incorporated.
3. Add the dry ingredients and beat until fully incorporated.
4. On low speed, add the chocolate chips and mix to combine.
5. Weigh each cookie dough ball to 150 g (5¼ oz). Chill in the fridge for
at least 3 hours before baking.
6. When ready to bake, preheat the oven to 180°C (400°F) and line a
baking tray with baking paper. Place cookie dough balls onto the
tray at least 2 cm (¾”) apart and bake for 13–16 minutes until
golden on top.
7. Allow to cool for 10–15 minutes before enjoying. (Try not to be
impatient; the cookies need this time to continue cooking at room
temperature!)
Storage instructions:
Store in an airtight container for up to 7 days at room temperature.
Alternatively, store frozen cookie dough balls in the freezer for up to 1
month prior to baking.
Baker's Notes
1. A lot of friends ask me if they should use the whisk attachment or the
paddle attachment on their stand mixer. As a general rule, the whisk
attachment is reserved for meringue making (as it aerates the mixture
by whipping in more air). For cookies, cakes and brownie batters, always
use the paddle attachment.
2. Use cold butter when making this recipe. Cold butter is best for baked
goods that are designed to be crisp, so they don't get overly mixed into
the batter. It doesn’t have to be straight out of the fridge, but should not
be at room temperature.
3. Cube the butter to evenly incorporate into your mix and avoid butter
chunks.
4. Always scrape down the sides of the bowl after creaming your butter
and again after adding your sugars.
5. Using both plain flour and self-raising flour will ensure your cookie
maintains its chunky size, but also bakes to perfection. A mix of both
flours is essential in this recipe. If you cannot access self raising flour, you
can quickly make it yourself. Just add 2 tsp of baking powder to every 150
grams of plain flour as a general rule when baking.
6. Salt is used in baking to enhance the flavour of all other ingredients in the
recipe. It is particularly crucial in baking sweets as it balances out the
sweetness for an overall balanced flavour profile.
7. Be careful not to over mix your batter. Once you have creamed your
butter and sugar a good method to follow is to add each ingredient until
"just combined".
8. Freeze the cookie dough for at least four hours before baking, if you plan
to bake straight away. If baking another day, sit the dough balls in the
fridge. Bake the dough directly from the fridge if using a home oven, from
frozen if using a commercial oven (in the bakery, we use a UNOX Chef
Top oven and bake directly from frozen).
9. Always allow your cookies to sit and cool before transferring them
elsewhere (or diving in to eat them!) The cookies will continue to bake
once out of the oven, so be sure to let them sit for at least twenty
minutes after baking.
10. As a general rule for recipe development on this recipe, be sure to include
mix-in ingredients to maintain the chunk of this cookie dough. Nuts are a
particularly great way to ensure the cookies maintain their thick and
chunky size, as well as crushed up chunks (like oreos, kinder buenos,
biscoff, etc.)
Quantifying
these recipes
These recipes are adapted for the home baker, however in the bakery we
make 100-300 cookie dough balls per batch.
To quantify this recipe and make larger batches, is actually quite simple!
Whenever you are multiplying recipes, be sure to use the gram
measurements for complete accuracy. Quantify each of the ingredients
listed in these recipes x10 to make 100 cookies (suitable for a 25L dough
mixer), or x30 to make 300 cookies (suitable for an 80L dough mixer).
The important thing to note when quantifying your recipes is to ensure you
still follow each step one at a time, ensuring you incorporate each ingredient
before adding the next. It is important not to over mix cookie dough as you
risk activating the proteins in the flour (resulting in a flatter cookie), so be sure
to mix each ingredient until just combined.
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