Brooki Bakehouse cookies are a global sensation. Who wouldn’t want to taste one of their large cookies, the ones she shows to the camera daily? Sometimes they’re still steaming, having just been baked. Is there anything better than a cookie, soft and warm inside with a bit of a bite on the outside? Probably not, and the millions of followers of Brooke from Brooki Bakehouse in Australia agree. Find below a modified original Brooki Bakehouse cookie recipe for simple chocolate chip cookies, as well as a brief explanation of who Brooki is and why she is a controversial figure at the moment.
Who is Brooki Bakehouse and why is the world crazy about her Cookies (and Brownies and Cakes and Cupcakes and Kilo Cookies and and and)?
Tasmanian Brooke Bellamy, formerly Brooke Saward, opened her bakery “Brooki Bakehouse” in Brisbane, Australia, around two years ago. On the controversial video platform TikTok, she took her viewers along on her daily tasks as a bakery owner. Initially, she was solely responsible for baking and selling. Her short, engaging videos have now gained Brooke several million followers, always hungry for a new DIML (Day In My Life) video, as well as, of course, hungry for her Brooki cookies. Initially only available in Brisbane, she quickly recognised the global demand and now ships Brooki Bakehouse cookies not only to Australia and New Zealand but also to the USA, Canada, Malaysia, Singapore, and Japan. Priced at $34 for six cookies plus shipping. She now manages a large production kitchen, in addition to her main store and a pop-up store at Brisbane Airport, to bake, pack, and ship what she claims to be more than a thousand cookies a day (as well as brownies, cupcakes, macarons, cakes,…). Brooke doesn’t have formal training as a pastry chef or baker but completed some publicly available courses at their places of origin, such as for French delicacies directly in Paris.
Previously, Brooke also opened Charlie’s Dessert House in Launceston, Tasmania (now run by her parents), and was active as a travel blogger “World of Wanderlust“. In November 2024 she welcomed her first child, a girl, with her husband Justice Bellamy, a landscape architect.
Brooki Bakehouse on Social Media: TikTok, Instagram, YouTube.
Recipe: Cookies based on the Brooki Bakehouse Recipe
This recipe is a modified version of the original “Red Velvet Cookie” recipe from Brooki Bakehouse. Brooke Bellamy’s first cookbook, Bake with Brooki, was published by Penguin Random House Australia in December 2024. The following recipe was taken from the “Look Inside” preview of the book on Amazon. Here’s a direct link to the book on Amazon, priced at €35, or for the two free recipes (Biscoff Blondie & Red Velvet Cookies).
The original Brooki Red Velvet Cookies recipe has been adapted by me into a regular basic chocolate chip cookie recipe. Feel free to add cocoa powder for a darker dough, fruits like raisins, nuts, or spices like cinnamon to customise the chunky cookies to your liking and preferences.
Enjoy your homemade Brooki cookies!
Ingredients for approximately 8 large cookies:
- 300g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- Pinch of salt
- 125g unsalted butter
- 150g caster sugar
- 100g light brown soft sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 300g chocolate chips
Instructions:
- Put the flour, baking powder, bicarbonate of soda, and salt in a bowl and mix together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 2 minutes. Add the sugar and beat for another 3–5 minutes. Scrape down the sides of the bowl to ensure all the butter is fully incorporated.
- Add the egg and vanilla on low speed until just combined.
- Add the dry ingredients and beat until just combined. On low speed, add the chocolate chips and mix to distribute.
- Weigh each cookie dough ball to 130g (4 ½/oz). Refrigerate the doughs for at least 3 hours before baking, preferably overnight.
- When ready to bake, preheat the oven to 180°C (160°C fan/ Gas Mark 4) and line a baking tray with baking paper. Place the chilled cookie dough balls on the tray, leaving at least 2 cm (¾ inch) space between them, and bake for 16–18 minutes, until golden brown on top.
- Let cool on the baking tray for 10–15 minutes before serving.
(Try not to be impatient; the cookies need this time to continue baking at room temperature!)
Why Brooke Bellamy is currently not well-regarded publicly due to plagiarism allegations
Brooke Bellamy, the founder of Brooki Bakehouse, has faced significant public backlash and a decline in her reputation due to accusations of plagiarism. These allegations primarily surfaced in late 2024 and early 2025, coinciding with the promotion and release of her cookbook, “Bake with Brooki.”
Several individuals and online communities accused Bellamy of heavily borrowing or directly copying recipes and content from other established bakers and food bloggers without proper attribution. Specific instances highlighted similarities in ingredient lists, instructions, and even the overall presentation of certain recipes in her book compared to previously published works.
The controversy gained traction on social media, with many in the baking community expressing disappointment and calling for accountability. While Bellamy initially remained relatively silent, the mounting evidence and public pressure led to her issuing statements that were perceived by many as vague and insufficient in addressing the specific claims of plagiarism.
As a result of these allegations, Brooke Bellamy’s public image has been significantly damaged. She has lost credibility within the baking community and among some of her followers. This has likely impacted the sales and reception of her cookbook and potentially the overall perception of the Brooki Bakehouse brand. The controversy serves as a cautionary tale about the importance of originality and proper attribution in the culinary world and the swiftness with which plagiarism can be exposed and negatively affect one’s reputation in the digital age.
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