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Ingredients
Scale
- 2 croissants, chopped into 1-inch pieces
- 1 cup unsalted butter, cut into tablespoon pieces
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon whole milk or heavy cream, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup chocolate chunks
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 375°F and spread the chopped croissants on a baking sheet. Bake for 5-8 minutes until golden brown. Cool and turn off oven.
- Melt the butter in a medium saucepan over medium heat, stirring frequently until golden brown and fragrant. Remove from heat to cool, ideally in the refrigerator.
- In a separate bowl, whisk together flour, baking soda, and sea salt. Set aside.
- In a large bowl, mix the browned butter, brown sugar, and granulated sugar until smooth. Add eggs, milk or cream, and vanilla extract, whisking until thick and combined.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Chop toasted croissants roughly, adding one cup to the dough and reserving the rest for garnish.
- Stir in chocolate chunks until evenly distributed without over mixing.
- Finely chop about ½ cup of remaining croissant pieces. Form the dough into balls about 2 tablespoons each, rolling them in the chopped croissant pieces. Chill for 1 hour or longer.
- Preheat oven to 350°F. Place chilled cookie balls on parchment-lined baking sheets, leaving space between them. Bake for 10-12 minutes until edges are set and centers are soft.
- Sprinkle baked cookies with flaky sea salt and garnish with reserved croissant pieces while warm.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling the cookie dough helps improve the texture and flavor of the cookies.
For a richer flavor, use dark chocolate chunks instead of milk chocolate.
Ensure the butter is fully cooled before mixing with other ingredients to prevent cooking the eggs.
- Prep Time: 80 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg