Sun, 12 May 2024
INGREDIENTS:
355g plain flour
½ tsp baking soda
170g salted Irish butter
150g light brown sugar
150g caster sugar
1 large free range egg
10g vanilla extract
200g dark chocolate chips chopped
6 baked plain croissants (day-old croissants will work well)
Sifted icing sugar to decorate
METHOD:
1. Preheat the oven to 160°. Line a baking tray with parchment paper.
2. To make your cookie dough: In a medium bowl, sift together the four and baking soda. This is
your “dry mix”. Set aside.
3. Use a large bowl for this step: using a mixer or hand blender, beat the butter, brown sugar
and caster sugar until it turns pale. Mix in the egg and vanilla. Stir in your dry mix. Stir in the
pieces of chocolate chips. Voila!
4. Slice open the croissants ¾ of the way through, leaving about ¼ connected, like a hinge. Fill
the croissants with chunks of cookie dough and top the croissants with a couple of chunks of
cookie dough.
5. Place the filled, topped croissants on the tray and bake for 12-15 minutes. Decorate with
sifted icing sugar and enjoy
