Cookie Rolls

Ingredients

• 250 g All-purpose flour (For the brioche dough)
• 30 g White sugar (For the brioche dough)
• 5 g Salt (For the brioche dough)
• 10 g Fresh yeast (For the brioche dough)
• 2 Eggs (1 for the brioche dough, 1 for the cookie dough, + 1 whole for the glaze)
• 120 ml Whole milk (Fresh milk, slightly warmed (30 °C))
• 100 g Unsalted butter (At room temperature, cut into small cubes)
• 100 g Unsalted butter (for the cookie dough) (Softened, not melted)
• 80 g Brown sugar (cane sugar) (For the cookie dough, gives a dark color)
• 1 c. à café Liquid vanilla extract (Optional, adds flavor)
• 150 g All-purpose flour (for the cookie dough)
• 30 g Cornstarch (maize starch)
• 1 c. à café Baking powder
• ½ c. à café Baking soda
• 1 pinch Salt (for the cookie dough)
• 100 g Dark chocolate chips (Break into pieces if large)
• 1 Whole egg (for the glaze) (Lightly beaten)
• 30 g Melted dark chocolate (for decoration) (Optional)

Instructions

1. Prepare the brioche dough

   In a large bowl, combine the flour, sugar, and salt. Make a well, add the crumbled fresh yeast, then crack the two eggs into it. Add the warmed milk and knead until a homogeneous dough forms.

   Time: PT5M

2. Incorporate the butter into the brioche

   Add the softened butter gradually, ensuring each piece is fully incorporated before adding the next. Knead for 10 minutes until the dough is smooth and elastic.

   Time: PT10M

3. First rise of the brioche

   Shape into a ball, place it in the bowl, cover with plastic wrap and let rise for 1 hour at room temperature (≈ 22 °C).

   Time: PT1H

   Temperature: 22°C

4. Prepare the cookie dough

   In another bowl, cream the softened butter with the brown sugar until the mixture is pale. Add the vanilla (optional) and the egg, mix well. Fold in the flour, cornstarch, baking powder, baking soda, salt and finally the chocolate chips. The dough should remain slightly soft.

   Time: PT10M

5. Roll out the brioche dough

   On a lightly floured surface, roll out the brioche dough into a rectangle about 30 × 20 cm.

   Time: PT5M

6. Spread the cookie dough

   Spread the cookie dough over the brioche surface in a thick layer, without refrigerating. Smooth lightly with a spatula.

   Time: PT5M

7. Cut and roll the strips

   Divide the rectangle into strips 4 cm wide (about 8 strips). Roll each strip onto itself like a cinnamon roll, then place the rolls side by side on a baking sheet lined with parchment paper.

   Time: PT10M

8. Second rise

   Cover the rolls with a clean kitchen towel and let rise for 1 hour at room temperature.

   Time: PT1H

   Temperature: 22°C

9. Glaze

   Brush the rolls with the beaten egg using a pastry brush to achieve a nice golden color when baked.

   Time: PT2M

10. Baking

    Bake in a preheated oven at 180 °C (350 °F) for 20 minutes, until the rolls are nicely golden and the center is cooked through.

    Time: PT20M

    Temperature: 180°C

11. Finishing and serving

    Immediately after removing from the oven, drizzle lightly with melted dark chocolate for extra indulgence. Let cool for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g