Cookie-Stuffed Croissant

Name: Cookie-Stuffed Croissant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 croissant; 1 cup chocolate chip cookie dough, chilled; 1/4 cup chocolate chips; 2 pinches flaky sea salt; 2 tsp powdered sugar

A day-old croissant split open, filled with chocolate chip cookie dough, and baked until the dough turns gooey and the croissant crisps back up.

30 minEasyServes 4430 cal/serving

FrenchDessertOvenVegetarian

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Ingredients

4 croissant
1 cup chocolate chip cookie dough, chilled
1/4 cup chocolate chips
2 pinches flaky sea salt
2 tsp powdered sugar

Instructions

1

Preheat the oven to 350°F and line a baking sheet with parchment paper.
2

Slice each 4 croissant in half horizontally, leaving one edge attached like a hinge, and open it flat like a book.
3

Press 1 cup chilled chocolate chip cookie dough into the bottom half of each croissant, then sprinkle 1/4 cup chocolate chips over the dough.
4

Fold the top half of the croissant back over the dough and press down gently so the dough peeks out at the edges.
5

Arrange the croissants on the baking sheet and bake for 12 to 15 minutes, until the dough is golden and just set in the center.
6

Let the croissants cool for 5 minutes, then sprinkle with 2 pinches flaky sea salt and dust with 2 tsp powdered sugar before serving.

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Questions

What temperature do I cook Cookie-Stuffed Croissant at?

For Cookie-Stuffed Croissant, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 15 minutes, in step 5.

How do I know when Cookie-Stuffed Croissant is done?

Go by the cues in the method rather than the clock. Step 5: cook until the dough is golden and just set in the center.

Why fold instead of stir in Cookie-Stuffed Croissant?

Step 4 reads: "Fold the top half of the croissant back over the dough and press down gently so the dough peeks out at the edges." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

What can I use instead of powdered sugar in Cookie-Stuffed Croissant?

The entry for Cookie-Stuffed Croissant calls for 2 tsp powdered sugar. In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

How long does Cookie-Stuffed Croissant keep?

Store Cookie-Stuffed Croissant airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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