Ingredients

½ cup + ¾ tablespoon (130g) butter, cold
¼ cup caster sugar
¼ cup brown sugar, packed
1 large egg
¼ cup vegetable oil
⅛ teaspoon vanilla extract
1 cup flour (can be substituted with GF flour if needed)
1 teaspoon baking powder
¼ teaspoon salt
¼ cup chocolate chips

Instructions

1. Preheat oven to 180°C. Line the base with baking paper and lightly grease a 15cm cake pan with cooking spray or butter. If you don’t have a 15cm cake pan, a loaf pan will probably work too.

2. Cut the butter into pieces and place into a mixer. On medium speed, mix the butter until smooth. Add in both sugars and mix until combined. Then add the egg, oil, and vanilla extract. Whip the mixture until well combined and light fluffy peaks form. (If you don’t have a mixer, soften the butter slightly and mix with a fork or whisk)

3. In a separate bowl, whisk the flour, baking powder, and salt. Slowly incorporate it into the butter mixture, mixing on low speed until just combined. Mix in chocolate chips if you like them.

4. Bake for 18 minutes or until golden brown. A toothpick inserted in the center should come out clean. Let the cakie cool, then flip onto a plate to get out of the pan as it is very fragile.

5. Enjoy !

Ingredients

2 teaspoons active dry yeast
¼ cup warm milk
2 cups flour (can be substituted with GF flour if needed)
1 egg, lightly beaten
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
½ cup caster sugar
¼ cup brown sugar, packed
½ cup + 2 tablespoon (-) unsalted butter, room temperature
⅓ cup chocolate chips

Method

1. Preheat oven to 180°C. Line a baking sheet with baking paper and lightly grease it with cooking spray or butter.

2. Make the bread part: Heat milk in the microwave until it is warm to the touch, but not hot. Dissolve yeast in warm milk and set aside.

3. In a large bowl, combine flour, baking soda, salt, and cinnamon. Add the milk and yeast mixture to the flour mixture and stir until combined. Add the lightly beaten egg and mix until combined. When you’re done mixing it may seem like there is too much flour. That’s ok, set this mixture aside for now.

4. Make the cookie part: In a stand mixer fitted with a paddle attachment, combine room temperature butter with both sugars on medium speed until smooth. (If you don’t have a mixer, soften the butter slightly and mix with a fork or whisk)

5. Now slowly add the flour mixture to the cookie mixture one cup at a time. Mix on low speed. You might need to turn it out and knead the mixture to incorporate the two doughs until uniform. Stir in chocolate chips.

6. Form dough into balls (in our recipe test the cookie dough balls were 2.5 tablespoons, or 50 grams if you have a kitchen scale) and place 4cms apart on your baking sheet to allow them to spread. Bake 13 - 15 minutes until breakies are golden brown on the outside and start to crack slightly on top. Let cool on a wire rack.

7. Enjoy, and let us know what you think the bread to cookie ratio of these are!