People ask for our recipes constantly, so we publish them. Not all of them (there are 100 in the cookbook and it would be strange to give the whole book away), but the ones people ask about most end up here, written properly, in grams, with the reasons behind each step rather than just the steps.
Everything on this page is what we actually bake, written for a home kitchen and a domestic oven. Every recipe comes with the tips we use in the bakery, plus substitutions, troubleshooting and how to store it.
Cookies
- Classic Choc Chip Cookies: the cookie that started it all, straight from Bake with Brooki and the right place to start. Half dark, half milk chocolate, thick, golden and gooey in the middle.
More cookie recipes are on the way.
Cupcakes and cakes
- Red Velvet Cupcakes: our best-selling cupcake since the day we opened, with glossy cream cheese frosting and the five tips that make it bakery quality.
- Brooki Buttercream: the glossy buttercream on every Brooki cake. Three ingredients, twice as much butter as sugar, and it pipes cleanly.
The techniques worth learning
These aren't recipes so much as the things that decide whether a recipe works. Most baking problems are solved on this list rather than by finding a better recipe.
- Why your cookies turn out flat: the causes, and how to get a thick bakery-style cookie. Start here if anything has ever spread into a puddle.
- How to make buttermilk at home: takes a minute, saves a trip. Needed for the red velvet.
- How to make self-raising flour: for when the recipe wants it and the cupboard doesn't have it.
- Baking equipment every baker needs: a short list, and shorter than you'd expect.
If you're new to baking, do these in order
- Buy digital scales. Not a recipe, but the single change that improves everything else. Cups are a guess; a heavy cookie dough is very sensitive to 20 or 30 grams of extra flour.
- Make the Classic Choc Chip. Simple, forgiving, and it tells you whether your oven runs hot, which almost every domestic oven does.
- Read the flat cookies piece. Ideally before batch two, realistically after.
- Make the buttercream. Once you can make good buttercream, most cakes and cupcakes are within reach.
- Then the red velvet cupcakes. Two components and a seriously impressive result.
How these differ from the cookbook
The recipes here are real and complete. There's nothing held back within a recipe, no "buy the book for the secret ingredient". What's in the book is more: 100 recipes across cookies, brownies, cupcakes, celebration cakes, cheesecakes, macarons and quick bakes, all tested in our kitchens.
Roughly, the site is the flavours people search for most. The book is everything, including the ones nobody would think to look for.
If you want to know what's in it before buying, we wrote a full guide to the cookbook: chapters, difficulty, and where to buy it in the UK and US. Rather learn by watching? Try our Bake with Brooki online baking classes.
Or don't bake at all
Entirely valid. We are, first and foremost, a bakery.
Our Signature Cookie Box is six 145 gram cookies sent express anywhere in Australia, and it's our most reviewed product. Every flavour is explained here if you'd like to know what you're choosing between, or come and see us at your nearest Brooki store.
