# 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 - 3.5 tablespoons granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 cup all-purpose flour
08 - ½ teaspoon baking soda
09 - ¼ teaspoon fine sea salt
10 - ¾ cup semi-sweet chocolate chips
→ Finishing
11 - 1 large egg, beaten (for egg wash)
12 - Icing sugar, for dusting (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, beat unsalted butter with light brown and granulated sugars until light and fluffy.
03 - Add the egg and vanilla extract to the butter mixture; mix until homogenous.
04 - Sift together all-purpose flour, baking soda, and salt. Fold into wet ingredients until just combined.
05 - Gently incorporate semi-sweet chocolate chips into the cookie dough batter.
06 - Slice each croissant horizontally, leaving a hinge to open them like a book.
07 - Spoon 2 to 3 tablespoons of cookie dough into the center of each croissant, pressing gently to spread evenly.
08 - Close the croissants and lightly brush tops with beaten egg.
09 - Arrange filled croissants on the prepared baking sheet. Bake for 16 to 18 minutes until golden and cookie dough is set but soft.
10 - Allow croissants to cool slightly. Dust with icing sugar if desired. Serve warm to enjoy optimal gooey texture.
