# Components:
→ Croissant Dough
01 - 1 sheet (8.8 oz) ready-made all-butter puff pastry or croissant dough, thawed if frozen
→ Cookie Filling
02 - 1/2 cup (4 oz) unsalted butter, softened
03 - 1/2 cup (3.5 oz) light brown sugar
04 - 1/4 cup (1.75 oz) granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
07 - 1 1/4 cups (5.3 oz) all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 2/3 cup (6 oz) semi-sweet chocolate chips
→ Optional Topping
11 - 1 egg, beaten (for egg wash)
12 - Extra semi-sweet chocolate chips for garnish
# Method:
01 - Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
02 - In a mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy.
03 - Beat in the egg and vanilla extract until fully combined.
04 - Add all-purpose flour, baking soda, and salt to the mixture and stir until just combined. Fold in the semi-sweet chocolate chips gently.
05 - Roll out croissant dough on a lightly floured surface and cut into 8 triangles as per traditional croissant shaping.
06 - Place about one tablespoon of cookie dough at the wide end of each croissant triangle. Roll up from the wide end, fully enrobing the cookie dough within the dough.
07 - Place assembled crookies seam side down on the prepared tray. Optionally brush with beaten egg and sprinkle additional chocolate chips on top.
08 - Bake in the preheated oven for 18 to 22 minutes, or until pastries are golden brown and fully cooked through.
09 - Allow crookies to cool for at least 10 minutes before serving to achieve optimal texture.
