Croissant with Cookie Dough

1. 1 Croissantspack 4 pcs ≈ $4.00 1 pcs
2. 2 Butterpack 180 g ≈ $1.60 20 g
3. 3 Brown sugar 18 g
4. 4 Wheat flour 28 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.2 pcs
6. 6 Dark chocolatepack 90 g ≈ $2.50 20 g
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C).

2. Cream softened butter² with granulated sugar and a pinch of salt.

3. Add egg, flour, and chopped chocolate, mixing into a thick dough.

4. Slice the croissant¹ lengthwise, but don’t cut all the way through.

5. Stuff some dough inside and spread the rest on top.

6. Bake 12 minutes, until the top dough sets and the croissant¹ edges brown.

7. Cool 5 minutes to let the filling firm up.