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Half croissant, half cookie. A flaky croissant stuffed and topped with chocolate chip cookie dough, then baked until the middle is gooey. Serves 2.
Slice each of the 2 croissants almost in half horizontally like a book, leaving one long side joined.
Press about half the 200 g cookie dough into the middle of each croissant, spread more on top, then push the 40 g chocolate chips into the dough.
Bake on a lined tray at 180°C for 10 to 12 minutes, until the cookie dough is set and golden and the croissant is crisp.
Dust with powdered sugar and eat warm while the cookie centre is still gooey.
