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Ingredients:
For the Dough:
– 1 1/2 cups warm milk (105°F to 115°F)
– 1/4 cup granulated sugar
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 egg, beaten (for egg wash)
For the Cookie Filling:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup semi-sweet chocolate chips
– Optional mix-ins (e.g., nuts, dried cranberries)
Instructions:
Step 1: Make the Dough
1. In a small bowl, combine warm milk, sugar, and yeast. Stir to dissolve yeast, then let sit for 5-10 minutes, or until frothy.
2. In a large mixing bowl, whisk together flour, salt, and melted butter.
3. Add yeast mixture, egg, and mix until a shaggy dough forms.
4. Knead dough for 10-12 minutes, until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
Step 2: Prepare the Cookie Filling
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. Stir in chocolate chips and optional mix-ins.
Step 3: Assemble and Bake
1. On a lightly floured surface, roll out risen dough to a thickness of about 1/4 inch (6 mm).
2. Spread cookie filling evenly over dough, leaving a 1-inch (2.5 cm) border around edges.
3. Fold dough over filling, pressing edges to seal.
4. Use a pastry brush to apply egg wash to tops of croissants.
5. Place croissants on prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each.
6. Bake for 20-25 minutes, or until golden brown.
7. Allow croissants to cool on a wire rack for 10-15 minutes before serving.
Tips:
– Use high-quality ingredients, including European-style butter and pure vanilla extract.
– Don’t overmix the dough or cookie filling.
– If you find the dough too sticky, refrigerate it for 30 minutes to firm it up.
– Experiment with different mix-ins, such as nuts, dried fruit, or candy pieces, to create unique flavor combinations.