croissant cookie.

baked goods
Written By Yujung 유정 .

the viral boulangerie louvard crookies (croissant & cookies) ! mini butter croissants filled with cookie dough & topped with flaky sea salt 🥐🍪

makes about 6 mini croissant cookies

the cookie dough recipe is thalia ho’s recipe from her book wild sweetness

ingredients

  • 6 mini butter croissants

  • cookie dough by thalia ho

    • 140g all-purpose flour

    • 1/2 tsp baking powder

    • 1/4 tsp baking soda

    • 1/4 tsp kosher salt

    • 75g unsalted butter, melted (i used some leftover brown butter)

    • 85g brown sugar

    • 50g granulated sugar

    • 1/2 egg (~25g)

    • 1 tsp vanilla extract

    • 85g chocolate chips/chunks (i used semi-sweet chocolate chips)

  • flaky sea salt

tools

  • 2 medium bowls

  • whisk

  • spatula

  • tablespoon or cookie scoop

  • large baking sheet lined with parchment paper

  • wire rack

steps

  1. make the cookie dough: in a medium bowl, whisk together 140g all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, & 1/4 tsp kosher salt. in another medium bowl whisk together 75g melted unsalted butter, 85g brown sugar, & 50g granulated sugar until sugars are dissolved. then add in 1/2 (~25g) egg & 1 tsp vanilla extract, whisk well. add in dry ingredients & 85g chocolate chips/chunks and gently mix until cookie dough forms. cover cookie dough and chill for at least 1 hour

  2. prepare the mini butter croissants: slice mini butter croissants in half, do not cut all the way

  3. once cookie dough has chilled, preheat oven to 350F

  4. assemble the croissant cookies: place about 2 tbsps of cookie dough in between sliced mini butter croissants. top croissant with small dollops of cookie dough

  5. bake the croissant cookies: place assembled croissant cookies on a parchment paper lined baking sheet and bake for about 10-14 minutes in the oven. baking time will vary, keep an eye out and bake until cookie dough on top is slightly crisp & golden brown

  6. once baked, sprinkle a generous amount of flaky sea salt on top and let croissant cookies cool on baking sheet for 5 minutes. then transfer to a wire rack

  7. serve croissant cookies slightly warm and with a cup of milk

  8. enjoy!

notes

  • feel free to replace the cookie dough recipe with your favorite cookie dough recipe !

  • the cookie dough inside will still be slightly gooey and under baked. if you do not like that texture, you can bake the croissant cookies without the croissant top (slice croissants all the way) or just bake without filling croissant with cookie dough - you will have a crispier croissant cookie

Yujung 유정 .
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