Brooki Bakehouse owner, Brooke Bellamy (nee Saward) has created a limited edition Double Choc Salted Caramel Cookie in collaboration with Nespresso. It’s a fudgy, gooey goodness that pairs perfectly with the Bianco Piccolo and Venezia coffees.
“The Bianco piccolo has notes of caramel, chocolate, peanut and honey, and I wanted to emulate that in the cookie,” Brooke said. “When you have a coffee, it’s got a more balanced profile so we wanted to bring in something super rich and indulgent so you can dip the cookie inside the coffee.”
We’ve got her full recipe, plus five tips from Brooke on making the perfect cookie.
Ingredients
Method
Cookies
Place butter in the bowl of a stand mixer with the paddle attachment and mix for 2-3 minutes.
Add sugar and mix for a further 3 minutes.
Add eggs and mix until just combined.
Add dry ingredients and mix until just combined.
To assemble, mould the dough into a bird’s nest and inject it with approximate 15g of salted caramel filling.
Place in the fridge for at least a few hours before baking.
Bake at 180 degrees for 14 minutes.
Salted Caramel Filling
Heat sugar in a medium saucepan over medium heat, stirring occasionally with a wooden spoon. The sugar will form clumps but eventually melt into an amber-coloured liquid as you keep stirring. This will take around 5 minutes (be careful not to burn the sugar!)
Once the sugar is melted, carefully mix in the butter. Be careful as the the caramel will start to bubble and be very hot.
After the butter has melted and combined, stir constantly as you slowly pour in the heavy cream. The caramel will bubble again, so be careful during this step.
Keep stirring for a few more minutes until the caramel is fully combined. Remove from the heat and sprinkle some sea salt flakes on top, stirring to combine.
Allow the caramel to cool in the fridge and set into a thick sauce before using as a filling.
5 tips for making the perfect cookie
We asked Brooke for her tips on making the deliciously gooey Brooki Bakehouse cookies that we love, plus, she shared a secret ingredient!
1. Temperature matters
Always use cold butter when making cookie dough.
2. Cream the butter
You don’t want big clumps of butter so make sure you give your butter a moment to cream before adding the sugars, the eggs, and then the dry ingredients.
3. Mix carefully
We don’t want to overmix anything, so make sure the dough is mixed until just combined. This is really important when it comes to adding eggs to any cookie recipe because you don’t want to overwhip the mixture. It’s also important when you add the flour because there are proteins, and we don’t want them to release during mixing.
4. The secret ingredient
I always like to whisk together the dry ingredients so if you’re using a raising agent, like in this Nespresso collaboration cookie, we used bicarbonate soda, and then corn flour is a great secret ingredient for our cookies to hold their shape.
5. Freeze it
When you fill a cookie, refrigerate and/or freeze the dough first so it holds its shape in the oven and doesn’t bake too quickly or spread when it’s in the oven.

Who is the owner of Brooki Bakehouse?
Brooke Bellamy (nee Saward), is the owner of Brooki’s Bakehouse. It grew popular when she started posting ‘A day in the life of a bakery owner’ videos on Tiktok and Instagram. She arguably has the best cookies in Australia, with people queuing for hours outside her bakery to get their hands on her delicious cookies, crookies (croissant x cookie hybrids), cupcakes, macaroons and brownies.
Where can I get more Brooki Bakehouse recipes?
If you loved this recipe, and are looking for more, you need not worry! Brooke Bellamy has just released her new cookbook, ‘Bake with Brooki’, which includes all the Bakehouse favourites—from blondies and cookies to cheesecake.

Her cookbook is currently available for purchase at all good bookstores, and online at the following retailers: