Chocolate chip sandwiches recipes jpg

Chocolate chip sandwiches


These are fabulous chocolate chip sandwiches . Imagine them next to a nice cappuccino for breakfast or as a snack during the afternoon, I see them as so perfect! With my easy recipe , preparing these brioches at home will give you a lot of satisfaction.

Along with my custard buns and Bicolor croissants, they are among my absolute top breakfasts!

They are easy to prepare, if you have a mixer it will be easier than usual, but you can also make the recipe by hand,they are better than the packaged originals.

Children love them as a snack, but so does yours truly, prepare them in industrial quantities because if you eat one, you’ll never finish it!


For the yeast

  • 100 g of flour
  • 16 g of fresh brewer’s yeast or 5 g of dry brewer’s yeast
  • 1 teaspoon honey or sugar
  • 90 ml of whole or semi-skimmed milk

For the dough

  • 250 g of Manitoba flour
  • 150-180 g of flour
  • 1 egg
  • 1 egg yolk
  • 140 g granulated sugar
  • 30 ml of whole or partially skimmed milk
  • 130 ml of water at room temperature
  • 80 g softened butter
  • 100 g of chocolate chips
  • 1 teaspoon of salt
  • grated orange peel


  1. Place the chocolate chips in the freezer to prevent them from melting.
  2. Prepare a starter: Dissolve the fresh brewer’s yeast in the milk at room temperature together with a teaspoon of honey or sugar. Add 100 g of flour and mix with a spoon. Let it rest for about 30-40 minutes covered with cling film. * If you use dry brewer’s yeast, it should be mixed with the flour
  3. Pour the yeast, the egg and the yolk, the sugar, the grated orange peel, the water (130 ml), the milk (30 ml) into the mixer.
  4. Start mixing with the leaf until the mixture is well blended
  5. Change and insert the hook and work the dough, adding the soft butter until the dough comes away from the bowl.
  6. Finally, add the salt diluted in a little water and knead again until smooth
  7. Work the dough well until it comes away from the bowl, adding more flour if necessary. It should be very smooth, shiny and stringy.
  8. Then incorporate the drops, preferably by hand or at minimum speed to avoid them dissolving.
  9. Place the dough in a bowl covered with cling film and leave to rise until doubled, in a dry place.
  10. Divide the dough into many balls of approximately 60-80 grams each. Place them on baking paper spaced apart from each other.
  11. Brush the surface with egg and a little milk
  12. Let it rise again for an hour in a warm and dry place. The rising time varies depending on the temperature in your home.
  13. Cook in a preheated, static oven at 170° for 15 minutes in the lower part of the oven and check often during the last minutes of cooking.Do not cook them too long otherwise they will harden.
  14. Bake, let cool and enjoy. They can be stored in a food bag for several days