Brown Butter Cookie Croissant
Brown Butter Cookie Croissant
Ingredients
For the Brown Butter Cookie Dough
- 168 g unsalted butter
- 200 g packed light brown sugar
- 50 g granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 220 g all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 255 g semi sweet chocolate chips, or roughly chopped chocolate
For Assembly
- 4 fresh croissants
- as needed chocolate spread
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Melt the butter in a small saucepan over medium-low heat. Stir and scrape the bottom and sides of the pan with a silicone spatula every 10â15 seconds. The butter will first melt and foam, then the bubbles will shrink and a rich, nutty smell will develop. Continue cooking, stirring occasionally, until the butter turns golden and small brown specks appear (these are toasted milk solids). This process should take about 5â7 minutes. Once browned, remove it from the heat and let it cool in the pan for a few minutes.
âąď¸ 7 min
- 2
Transfer the brown butter to a large bowl and mix in both the brown sugar and granulated sugar using a spatula. Add the egg, extra yolk, and vanilla, and stir until fully combined.
âąď¸ 5 min
- 3
Gently fold in the flour, baking soda, and salt until just blended, making sure not to overmix. The dough should feel soft and slightly springy, not sticky. Fold in the chocolate chips until evenly spread. Cover the bowl and refrigerate for at least 1 hour or up to overnight.
âąď¸ 10 min
- 4
When ready to bake, let the chilled dough sit at room temperature for about 20 minutes until it is easy to scoop. Preheat your oven to 350°F (180°C).
âąď¸ 20 minâ˘đĄď¸ 350
- 5
Slice the croissants in half. Spread chocolate spread on one side of each croissant half and cookie dough on the other side. Then, add a small scoop of cookie dough on top of each croissant.
âąď¸ 5 min
- 6
Bake for 12â13 minutes, until the cookies rise and the edges turn lightly golden while the centers remain soft. Remove from the oven and allow the cookie croissants to rest on the baking tray for a few minutes before serving. Sprinkle with flaky sea salt, if desired.
âąď¸ 13 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Cookie Croissant
For the Brown Butter Cookie Dough
- 168 g unsalted butter
- 200 g packed light brown sugar
- 50 g granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 220 g all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 255 g semi sweet chocolate chips, or roughly chopped chocolate
For Assembly
- 4 fresh croissants
- as needed chocolate spread
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Melt the butter in a small saucepan over medium-low heat. Stir and scrape the bottom and sides of the pan with a silicone spatula every 10â15 seconds. The butter will first melt and foam, then the bubbles will shrink and a rich, nutty smell will develop. Continue cooking, stirring occasionally, until the butter turns golden and small brown specks appear (these are toasted milk solids). This process should take about 5â7 minutes. Once browned, remove it from the heat and let it cool in the pan for a few minutes.
âąď¸ 7 min - 2
Transfer the brown butter to a large bowl and mix in both the brown sugar and granulated sugar using a spatula. Add the egg, extra yolk, and vanilla, and stir until fully combined.
âąď¸ 5 min - 3
Gently fold in the flour, baking soda, and salt until just blended, making sure not to overmix. The dough should feel soft and slightly springy, not sticky. Fold in the chocolate chips until evenly spread. Cover the bowl and refrigerate for at least 1 hour or up to overnight.
âąď¸ 10 min - 4
When ready to bake, let the chilled dough sit at room temperature for about 20 minutes until it is easy to scoop. Preheat your oven to 350°F (180°C).
âąď¸ 20 minâ˘đĄď¸ 350 - 5
Slice the croissants in half. Spread chocolate spread on one side of each croissant half and cookie dough on the other side. Then, add a small scoop of cookie dough on top of each croissant.
âąď¸ 5 min - 6
Bake for 12â13 minutes, until the cookies rise and the edges turn lightly golden while the centers remain soft. Remove from the oven and allow the cookie croissants to rest on the baking tray for a few minutes before serving. Sprinkle with flaky sea salt, if desired.
âąď¸ 13 min