Cookie croissant

Desserts No Leftovers

Servings

6

Preperation

15 minutes

Cooking

15 minutes

Waiting

20 minutes (refrigeration)

For the cookie dough:

100 g butter (room temperature) 80 g brown sugar 40 g granulated sugar 1 egg ½ tsp vanilla extract 130 g all-purpose flour ½ tsp baking powder ½ tsp salt 150 g dark chocolate (chopped)

For the base:

4 medium butter croissants

In a bowl, beat the butter and both sugars until fluffy. Add the egg and vanilla and mix well.

Add the flour, baking powder, and salt, then fold in the chocolate.

Refrigerate the dough for 20 minutes.

Preheat the oven to 180°C (356°F).

Place the croissants on a baking tray lined with parchment paper.

Top each croissant with some cookie dough, pressing gently to cover the surface.

Bake for 13–15 minutes until golden but still soft.

Let cool for 5 minutes before serving.

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