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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.
Slice each croissant almost in half like a book, keeping one side joined.
Press cookie dough into the middle and spread more on top, then push in the extra chocolate chips.
Bake in a hot oven until the cookie dough is set and golden and the croissant is crisp.
Dust with powdered sugar and eat while the middle is still gooey.
