Cookie croissant
Prep time 7 mins
Cook time 20 mins
I’m actually hilariously late to trends but I don’t even care, because if it’s good enough, it’ll stick around.
This wasn’t bad as trends go, although it is kind of sickeningly sweet, so if you don’t have a sweet tooth, I’d firmly dodge this one.
Saying that, if you’re after a fun weekend baking activity, or just want to try it, this is very easy to do, and is even better done in the airfryer, as the cookie dough doesn't cook in the middle, leaving the centre very nice & gooey.
Recipe, makes 2
95g plain flour
1/4 tsp baking powder
1/4 tsp fine sea salt
55g unsalted butter, at room temperature
25g granulated sugar
60g light brown sugar
1/2 tsp vanilla
1/4 an egg, beaten
85g chocolate chips
2 croissants
Method
If using an oven, preheat it to 190°C.
In a bowl, mix your flour with your baking powder and salt.
For the cookie dough, beat your butter and sugars until creamy, using a spatula or whisk, then once you have a fluffy paste, add your vanilla and eggs, whisking to a smooth paste, finally adding the flour mixture bit by bit, folding it through.
Add your chocolate, folding through but not overmixing, then cover the bowl with clingfilm and leave to chill for 30 minutes - 1 hour.
When the dough has chilled, slice 2 croissants in half, leaving part of the croissant uncut, so it opens up like a lever, and you can’t remove the lid, only open it up.
Stuff each croissant with 1/4 of the cookie dough, evenly spreading it out, then close the croissant lid and top each with another 1/4 of the cookie dough, pressing it down slightly so it sticks.
Lay some foil down in the airfryer, or on a baking tray (if baking in the oven) then airfry at 150°C for 15-20 minutes, or for 20 minutes in the oven, until the cookie has started to turn golden brown on the top.
Remove from the airfryer/ oven and leave to rest for a couple of minutes before serving.
They will still be gooey in the middle, so if you’d like them to be more cooked, reduce the airfryer to 120°C and bake for another 5-10 minutes, until you’re happy with how the cookie dough has cooked.
Notes + Variations:
You could use any chocolate in this, and leave to cook for longer at a reduced temperature if you like the cookie dough to be less gooey.
