Cookie Croissant Fusion Delight (Print Version)

Flaky croissants filled with rich, melty chocolate chip dough for a sweet indulgence.

# What You'll Need:

→ Croissants

01 - 6 large all-butter croissants (fresh or day-old)

→ Cookie Dough

02 - 6 tablespoons unsalted butter, softened
03 - 7 tablespoons light brown sugar
04 - 4 tablespoons granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 1/4 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon fine sea salt
10 - 3/4 cup semi-sweet chocolate chips

→ Finishing

11 - 1 large egg, beaten (for egg wash)
12 - Icing sugar, for dusting (optional)

# How to Prepare:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, cream unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Mix in the egg and vanilla extract until fully incorporated.
04 - Sift together all-purpose flour, baking soda, and salt; fold into the wet mixture until just combined.
05 - Gently fold semi-sweet chocolate chips into the cookie dough batter.
06 - Slice each croissant horizontally, leaving a hinge so they open like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into each croissant, pressing gently to spread evenly.
08 - Close the croissants and lightly brush the tops with beaten egg.
09 - Place croissants on the prepared baking sheet and bake for 16 to 18 minutes, until golden and cookie dough is set but still soft inside.
10 - Allow croissants to cool slightly; dust with icing sugar if desired and serve warm.

# Expert Advice:

01 -
  • It bridges the gap between a proper pastry project and a quick indulgence, requiring minimal hands-on time.
  • You get all the flaky, buttery gratification of a croissant with the warm, gooey comfort of fresh cookie dough in one bite.
  • Serve these warm and you'll have people asking for the recipe before they've even finished their first bite.
02 -
  • The cookie dough will not be fully baked like a traditional cookie, so make sure your egg is fresh and you're comfortable eating dough with a slightly set exterior and soft, yielding center.
  • Don't overbake trying to make the dough look cooked; the residual heat continues cooking as everything cools, and you want that gooey texture to remain.
03 -
  • If your butter isn't soft enough when you start, the creaming phase takes forever; let it sit on the counter for 20–30 minutes before you begin, and your shoulders will thank you.
  • Use a light hand when filling the croissants; too much dough and it splits out the sides, too little and you miss that generous gooey center.
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