Ingredients:
- ● ⅓ Cup Bonne Maman Hazelnut Chocolate Spread
- ● 3 oz Bittersweet Chocolate, in Chunks or Chips
- ● 1 Tbsp. Unsalted Butter
- ● ½ tsp Fine Salt
- ● 1 Egg, Room Temperature
- ● ⅓ Cup Granulated Sugar
- ● 1 tsp Vanilla Extract
- ● ⅓ Cup All-Purpose Flour
- ● ¼ Cup Toasted Hazelnuts, Chopped
- ● 4 Croissants
Prep Time: 20 min, plus chill time
Bake Time: 8–10 min
Yield: 4 crookies
Crookie Directions:
Preheat the oven to 375°F.
Melt the chocolate, Hazelnut Chocolate Spread, and butter in a small bowl over a double boiler. Stir in salt. Set aside to cool.
In a stand-up mixer or handheld mixer, whisk the egg and sugar for 3 to 5 minutes. Using a spatula, now add in the vanilla and the chocolate mixture, and stir briefly. Next, add the flour and stir until fully incorporated.
Chill the dough in the fridge for at least 30 min. Slice croissants into halves. Put 2
tablespoon-sized balls of cookie dough inside each croissant, and then close and top the croissants with another tablespoon or so of cookie dough. Sprinkle with chopped hazelnut pressing into dough to adhere to top.
Bake on parchment-lined baking sheets until the cookie dough on top looks cracked. This should take around 8 to 10 minutes. Drizzle with melted Hazelnut Chocolate Spread. Cool on the sheets, and enjoy them warm or at room temperature.
*These may also be made in your air fryer. Set to 350°F and air-fry for 8 min.
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