Cookie Croissant Recipe

Toast the flour for the croissant cookie dough. Preheat oven to 325˚F. Line a sheet pan with aluminum foil. Spread flour evenly on the sheet pan and toast in the oven for about 10 minutes, stirring halfway. The flour should be lightly browned and a nutty aroma should appear. Remove and completely cool the flour before use, about 10 minutes.

Prepare the cookie dough. In a mixing bowl with an electric mixer, beat the unsalted butter, granulated sugar and dark brown sugar together until light and fluffy, about 3-4 minutes.

Add the pasteurized egg and beat until combined. 

Stir in the heavy cream and the vanilla extract.

Add the toasted all-purpose flour, baking soda and kosher salt. Stir until just combined.

Add the mini chocolate chips and stir until well combined. 

On a piece of plastic wrap add the cookie dough and roll into a two-inch thick log. Twist the ends to form a tight seal. Refrigerate the dough until chilled, about 30-60 minutes. 

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Carefully cut the croissant horizontally, ensuring it remains attached on one side. 

Slice ¼-½ inch thick rounds off of the chilled cookie log.

Place on the bottom half of the croissant, spreading it slightly so the entire bottom half of the croissant is covered.

Sandwich the croissant with the top half. Top with a slice of the cookie log on top, spreading it slightly so that the center of the croissant is covered with cookie dough. Repeat with the remaining croissants.

Bake for 10-15 minutes until the crookie is golden brown on top. For a gooier center, bake closer to 10 minutes and for a firmer cookie center, bake closer to 15 minutes. 

Let the crookie (croissant cookie) cool for 5-10 minutes. Dust with powdered sugar and serve warm. Enjoy!