Ingredients

Method

• butter 
• free-range egg 
• Woolworths Easy to Bake chocolate-chip cookie mix 
• Woolworths white chocolate drops 
• plain croissants 
• fleur de sel sea salt, for serving 
• icing sugar, for serving 

Method

Ingredients

1. Preheat the oven to 150ºC.

2. Beat the butter and sugar from the baking kit until creamy and pale. Beat in the egg until combined, then add the flour from the baking kit and beat until combined.
3. Stir in the chocolate chunks from the kit and the white chocolate drops until combined.

4. Using an ice-cream scoop, scoop equal amounts of the cookie dough (about 6 scoops) and set aside.

5. Slice open the croissants. Place 2 scoops of cookie dough on one half of each croissant, top with the other half and top with more cookie dough. The larger the scoop of cookie dough inside, the doughier the inside will be when baked.

6. Place the croissants on a lined baking sheet, making sure they’re not touching. Bake for 12–15 minutes at 150ºC.

7. Transfer to a wire rack to cool, then sprinkle with sea salt. Cool for at least 10 minutes, then dust with icing sugar.

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