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

Ingredient Substitutions

• Instead of All-purpose flour: T55 wheat flour
• Instead of White sugar: Cane sugar
• Instead of Salt: Sea salt
• Instead of Fresh yeast: Active dry yeast (3 g)
• Instead of Eggs: Organic chicken egg
• Instead of Whole milk: Semi-skimmed milk
• Instead of Unsalted butter: Vegetable margarine (unsalted)
• Instead of Unsalted butter (for the cookie dough): Semi-salted butter
• Instead of Brown sugar (cane sugar): Whole cane sugar
• Instead of Liquid vanilla extract: Scraped vanilla bean
• Instead of All-purpose flour (for the cookie dough): T55 wheat flour
• Instead of Cornstarch (maize starch): Potato starch
• Instead of Baking powder: Baking soda + vinegar (for reaction)
• Instead of Baking soda: Baking powder (double)
• Instead of Salt (for the cookie dough): Sea salt
• Instead of Dark chocolate chips: White chocolate, milk chocolate
• Instead of Whole egg (for the glaze): Egg yolk + a little water
• Instead of Melted dark chocolate (for decoration): Chocolate glaze

Equipment Needed

• Large mixing bowl
• Hand mixer or stand mixer
• Silicone spatula
• Rolling pin
• Baking sheet
• Parchment paper
• Plastic wrap
• Clean kitchen towel
• Kitchen brush
• Oven
• Chef's knife
• Cutting board
• Kitchen scale
• Measuring jug

Critical Steps — Do Not Skip

• Incorporate the butter gradually into the brioche dough
• Do not refrigerate the cookie dough before rolling
• Let the rolls rise twice for an airy texture
• Brush with egg before baking for a nice glaze

Chef Tips from the Video

• Use butter at room temperature to ease incorporation
• Lightly dust with powdered sugar before serving for a decorative touch
• For a color contrast, add a bit of cocoa powder to the cookie dough

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze for up to 1 month. Thaw at room temperature before eating.

Room temperature: In a dry place, up to 1 day maximum.

Make-Ahead Tips

• Prepare both doughs the day before and keep them refrigerated, covered with plastic wrap
• The rolls can be shaped, glazed and frozen before baking – bake straight from the freezer adding 5 minutes to the baking time