Now, croissants for breakfast are the norm, so does that mean we can eat these instead of porridge...?
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Yields:
15
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Ingredients
2 large croissants, preferably slightly stale
150 g salted butter, room temperature
100 g caster sugar
1/2 tsp. cinnamon
70 g dark soft brown sugar
1 medium egg
1 Tbsp. whole milk
250 g plain flour
1/2 tsp. bicarbonate of soda
100 g milk chocolate chips
Directions
Step 1Halve the croissants through the middle and spread all four halves with 25g of the butter. Mix 25g caster sugar with the cinnamon and sprinkle over the buttered sides. Heat a non-stick frying pan over a medium heat and add the croissant halves, buttered-side down. Top with another heavy frying pan to flatten and cook for 2-3min before flipping and repeating on the other side. Set aside to cool before chopping into small pieces, about 1cm.
Step 2Stir together the remaining caster sugar and dark brown sugar, then cream until light and fluffy with the remaining 125g butter, along with any remaining butter from the croissant pan. Crack in the egg along with the milk, mix to combine then fold in the flour and bicarbonate. Stir through the croissant pieces and chocolate chips.
Step 3Spoon 15 balls of dough, about 45-50g each, on to a lined baking sheet. Refrigerate for at least 1hr (or up to 12).
Step 4Preheat the oven to 200°C (180°C fan) mark 6. Separate the cookies on to two lined baking trays then bake for 12-15min until golden. Allow to cool for a few min before transferring to a wire rack to cool completely.
GH TIP
To save time, you can bake these cookies without chilling, but the texture’s better if you chill them first.
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Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
