Step 1 — Roast the Garlic

1. Preheat oven to 400°F / 200°C. Slice the top off the whole garlic head to expose the cloves.

2. Drizzle with olive oil and sprinkle with salt. Wrap in foil and roast for 35–40 minutes until soft and deeply caramelised.

3. Let cool, then squeeze the cloves out and mash into a smooth paste. Set aside.

✦ This can be done a day ahead. Roasted garlic keeps in the fridge for up to 3 days.

Step 2 — Make the Dough

1. In a large bowl, combine warm milk (110°F / 43°C), sugar and yeast. Stir gently and let sit for 5–10 minutes until foamy.

✦ If the mixture doesn’t foam your yeast is not active — start again with fresh yeast. Milk must be warm, not hot.

2. Add the egg, softened butter and salt to the yeast mixture. Mix in the bread flour, all-purpose flour and milk powder (if using) until a soft dough forms.

3. Knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover and let rise for 1–1½ hours until doubled in size.

Step 3 — Make the Garlic Butter

1. Mix together the softened butter, roasted garlic paste, parsley, garlic powder, salt, black pepper, chilli flakes and honey until well combined.

2. Reserve 2–3 tbsp of garlic butter separately for brushing after baking.

Step 4 — Roll, Fill & Slice

1. On a lightly floured surface, roll the dough into a large rectangle approximately 12×16 inches.

2. Spread approximately ⅔ cup of garlic butter evenly over the entire surface, going all the way to the edges.

3. Sprinkle the mozzarella and parmesan cheese mixture evenly over the garlic butter.

4. Starting from the long side, roll the dough tightly into a log. Chill the rolled log for 10 minutes — this makes slicing much cleaner.

5. Cut into 12 rolls approximately 1.5 inches thick using a sharp knife or unflavoured dental floss for the cleanest cut.

✦ Dental floss gives a perfectly clean spiral cut without squashing the rolls.

Step 5 — Second Proof & Bake

1. Place rolls cut-side up into a greased 9×13 inch baking dish. Cover and let rise for 30–40 minutes until noticeably puffed.

2. Reduce oven to 375°F / 190°C. Brush the rolls with egg wash and sprinkle a light layer of extra parmesan on top.

3. Bake for 25–30 minutes until golden brown and bubbling.

Step 6 — The Garlic Butter Finish

1. The moment the rolls come out of the oven, brush immediately with the reserved garlic butter. Get into every part of each roll while they are still very hot.

2. Top with extra grated parmesan, fresh parsley and chilli flakes if desired.

3. Serve warm while the cheese is still gooey.

✦ This final butter brush is what makes them taste like they came from a restaurant. Do not skip it.

Serving Suggestions

• Serve immediately while the cheese is gooey and the butter is still melted — these are at their absolute best fresh from the oven.

• Pair with a simple tomato soup or roasted tomato dipping sauce for a complete meal.

• Place the whole pan in the centre of the table and let guests pull their own — the most satisfying way to serve them.

• Serve alongside a charcuterie board as a stunning centrepiece.

• Leftovers reheat beautifully — wrap in foil and warm at 350°F for 8–10 minutes, or microwave for 20 seconds.

Storage

• Room temperature: cover and store for up to 2 days.

• Refrigerator: store in an airtight container for up to 4 days.

• Freezer — baked rolls: cool completely and freeze for up to 2 months. Reheat in foil at 350°F.

• Freezer — unbaked rolls: freeze after the second proof. Bake from frozen adding 5–8 extra minutes.

Make and Bake the Brownie Batter first before moving to the Ganache. You will want the Ganache to be made fresh before pouring it over the baked brownies. The brownies will need some time to cool. 

The Flaky sea salt adds the perfect finishing flavor to these brownies - don't skip this step!

First we are going to bake the Brownie Batter

1. Prepare the Pan & Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper and set aside as you make the batter

2. Make the Brownie Batter

• In a saucepan, melt the butter over medium heat.

• Whisk in the brown sugar and granulated sugar until smooth and glossy.

• Add eggs one at a time, whisking well after each addition.

• Whisk vigorously for 1–2 minutes until the mixture becomes thick and shiny (this creates that classic crackly top)

.• Stir in vanilla extract.

3. Bloom the Cocoa

Whisk in cocoa powder, espresso powder, and salt into the warm mixture until smooth and glossy. 

(Espresso powder is optional but highly recommended)

4. Add Dry Ingredients

Fold in flour, baking powder, and semi-sweet chocolate chips. Mix just until combined. Do not overmix.

5. Add eggs, vanilla extract, and lemon extract. Mix until combined.

5. Bake the Brownies

• Pour batter into prepared pan and smooth the top.

• Optional but recommended: sprinkle extra chocolate chips on top before baking.

• Bake for 30–35 minutes, until edges are set and centre is still slightly fudgy.

• Cool completely before adding ganache.

1. Make the Caramel

• In a saucepan over medium heat, melt the sugar until it turns a deep amber colour. Do not burn the sugar.

• Slowly whisk in the warm heavy cream. Be careful — it will bubble.

• Add butter and flaky sea salt. Stir until smooth

2. Make the Ganache• 

Pour the hot caramel over the chocolate chips.

• Let sit for 1 minute, then whisk until smooth and glossy before pouring it onto the brownies.

• Pour ganache over cooled brownies and spread evenly.

• Sprinkle flaky sea salt on top.

• Let ganache set for at least 4 hours at room temperature, or 2 hours in the refrigerator before slicing.

See storage details below:

Store in an airtight container at room temperature for 2–3 days 

You can Refrigerate up to 1 week

Freezing 

Freeze brownies WITHOUT ganache.

Wrap in plastic wrap then foil or zip-top
bag. Up to 3 months. Add ganache fresh after thawing.

The First and Most Important step is to Brown the Butter. Melt butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until it foams then turns deep golden brown with a nutty aroma — about 3–4 minutes. Pour into a large mixing bowl and allow to cool for 10–15 minutes.

✦ Don’t rush this step. The deeper the brown, the more flavour in the cookie.

Whisk Dry Ingredients. In a separate bowl, whisk together the flour, Dutch-process cocoa powder, salt, baking powder, baking soda and espresso powder until evenly combined. Set aside.

In another medium bowl, whisk the sugars into the Brown Butter once it has cooled. Add dark brown sugar and granulated sugar to the cooled brown butter. Whisk vigorously until smooth and glossy.

Add Wet Ingredients to the sugar mixture. Mix in the egg, egg yolk, vanilla extract and milk. Whisk until completely smooth and thick.

Combine. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.

Triple Chocolate Fold. Fold in the semi-sweet, milk and white chocolate chips until evenly distributed throughout the dough.

Chill for 1 Hour. Cover the dough and refrigerate for a minimum of 1 hour. This is essential for thick, bakery-style cookies that don’t spread flat.

✦ Do not skip the chill — it is the difference between flat cookies and thick bakery ones.

Scoop & Preheat. Preheat oven to 350°F / 175°C. Scoop dough into ¼ cup portions (80–90g each), roll lightly into balls and place on a lined baking tray with enough space between each.

Bake. Bake for 11–13 minutes until edges are set and centres look slightly underdone — they will firm up as they cool.

✦ Pull them when the edges are just set. Underbaking slightly gives you the maximum gooey centre.

The Cookie Scoot. Immediately after removing from the oven, place a round cookie cutter slightly larger than each cookie around it and gently swirl in a circle. This reshapes each cookie into a perfect thick, round bakery-style shape.

✦ This is the trick that makes them look professionally made every single time.

Last Step - ENJOY the gooey yummy chocolate chip cookies!