Cookie Croissant Fusion Pastry (Printable)

Flaky croissants envelop rich chocolate chip dough, perfect for an indulgent morning or sweet treat.

# What You Need:

→ Croissants

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

→ Cookie Dough

02 - 6 tablespoons unsalted butter, softened
03 - 1/2 cup light brown sugar
04 - 1/4 cup 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)

# Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, beat together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Add the egg and vanilla extract to the butter-sugar mixture and combine thoroughly.
04 - Sift together the all-purpose flour, baking soda, and fine sea salt, then fold into the wet mixture until just combined.
05 - Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
06 - Carefully slice each croissant horizontally, leaving one edge connected to create a hinge, so they open like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each sliced croissant, gently spreading it evenly but not overfilling.
08 - Close each croissant gently and brush the tops with the beaten egg for a glossy finish.
09 - Place the filled croissants on the prepared baking sheet and bake for 16 to 18 minutes until golden and the cookie dough is set yet soft.
10 - Allow croissants to cool slightly before dusting with icing sugar if desired. Serve warm to enjoy the gooey center.

# Expert Tips:

01 -
  • You get that coveted contrast of shattering croissant exterior and gooey, almost-cookie-dough interior in one bite.
  • It feels fancy enough to impress people at brunch but honest enough to eat three of them without thinking twice.
  • The whole thing comes together faster than you'd expect, leaving you with warm pastries in under forty minutes.
02 -
  • Overworking the cookie dough will make these tough—fold the flour in gently and trust that 'just combined' is the right stopping point, even if it looks like it could use another stir.
  • The croissants genuinely taste better when they're still warm, so timing them to come out of the oven right when people sit down to eat is the real secret.
03 -
  • Use day-old croissants if you have them—they're slightly sturdier and hold the filling better than fresh ones that are still steaming.
  • Don't let the cookie dough get warm or the chocolate chips will start melting before the oven gets a chance to do its job, so work quickly or chill the dough for ten minutes if your kitchen is warm.
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