Cookie Croissant Fusion Delight (Print Version)

Flaky croissants stuffed with soft, chocolate chip dough offer a decadent start or finish to any meal.

# What You 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 Make:

01 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
02 - In a medium bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Add the egg and vanilla extract; mix until fully combined.
04 - Sift in all-purpose flour, baking soda, and salt. Mix gently until just incorporated.
05 - Carefully fold in the semi-sweet chocolate chips, ensuring even distribution.
06 - Slice each croissant horizontally, leaving a hinge so they open like a book.
07 - Spoon 2–3 tablespoons of cookie dough into the center of each croissant, pressing gently to spread evenly.
08 - Close the croissants and lightly brush the tops with beaten egg for a golden finish.
09 - Place filled croissants on the prepared baking sheet and bake for 16–18 minutes until golden and cookie dough inside is set yet soft.
10 - Allow croissants to cool slightly before dusting with icing sugar if desired. Serve warm for optimal gooey texture.

# Expert Advice:

01 -
  • You get all the indulgence of fresh-baked cookies wrapped in the ultimate breakfast pastry, which somehow feels slightly less guilty.
  • The contrast between flaky, golden croissant exterior and soft, gooey cookie dough inside is pure comfort in every bite.
02 -
  • Overbaking cookie dough inside pastry is a real risk—it happens faster than you'd think because the croissant is insulating it, so set a timer and don't walk away.
  • Day-old croissants actually work better than you'd expect because the structure is slightly firmer and less likely to tear when you're filling them.
03 -
  • If your croissants are very fresh and delicate, chill them in the fridge for 30 minutes before slicing—this makes them much easier to work with without tearing.
  • Save time by using high-quality store-bought croissants; there's no shame in letting the bakery do that part while you focus on creating the magic inside.
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