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almond croissant chocolate chip cookies
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Almond Croissant Chocolate Chip Cookies

These cookies are made with a white chocolate dough & are stuffed with almond frangipane! They're an almond croissant, in cookie form!
Prep Time1 hour 30 minutes
Cook Time13 minutes
Total Time1 hour 43 minutes
Course: Baking, Dessert, Snack
Cuisine: American, French
Servings: 12 Cookies
Author: Ben Racey

Equipment

  • Stand Mixer
  • Small Saucepan
  • Mixing Bowls
  • Small Cookie Scoop
  • Large Cookie Cutter
  • Baking Trays

Ingredients

Frangipane

  • 75 g Caster Sugar
  • 1 Lemon, Zested
  • 60 g Unsalted Butter Softened
  • 1 Large Egg
  • ½ tsp Almond Extract
  • 60 g Ground Almonds
  • 35 g Plain Flour
  • A Pinch Of Table Salt

Cookie Dough

  • 200 g Unsalted Butter
  • 145 g Light Brown Sugar
  • 135 g Caster Sugar
  • 1 tsp Almond Extract
  • 1 Large Egg
  • 2 Egg Yolks
  • 225 g Plain Flour
  • 75 g Ground Almonds
  • ¾ tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • ½ tsp Table Salt
  • 150 g White Chocolate

Almond Sugar

  • 50 g Flaked Almonds
  • 50 g Granulated Sugar

To Dust

  • 1 tbsp Icing Sugar

Instructions

Frangipane

  • Place the caster sugar & lemon zest into the bowl of a stand mixer then massage the zest into the sugar by hand.
    Alternatively, you can make the frangipane in a mixing bowl by hand or with an electric hand whisk.
  • Add the softened butter into the sugar then mix on a medium speed (with the paddle attachment) until light & pale, this will take 2-3 minutes.
  • Add the egg & almond extract into the butter, mix to combine then add in the ground almonds, flour & salt. Fold the dry ingredients in by hand, until just incorporated.
  • Next, use a small cookie scoop (or a teaspoon) to portion the frangipane into 12 scoops, placing them onto a lined baking tray as you scoop them.
  • Place the tray of frangipane into a freezer & leave to set firm. This will take an hour or so.

Cookie Dough

  • Take 120 grams of the butter & into smaller pieces. Place into a small saucepan, set over a medium heat & cook until browned, stirring frequently. As soon as the butter is cooked, transfer it into a bowl & leave to cool to room temperature.
    This step can be done straight after the frangipane goes in the freezer.
  • Whilst your brown butter is cooling, chop the remaining 80g of butter into even pieces & leave to soften at room temperature.
  • Next, add both of the butters & the sugars to the bowl of a stand mixer (with the paddle attached). Beat on a medium speed, until well combined then add in the almond extract.
    Be careful not to over mix the butter & sugar! We don’t want to add too much air into the dough as this will affect the baked cookie. 1-2 minutes of mixing on a medium speed should do the trick.
  • In a separate bowl, lightly beat the egg & yolks together then with the mixer running on a medium speed, gradually mix into the butter & sugar.
  • Next, add in the flour, ground almonds, baking powder, bicarbonate of soda & salt then mix on a low speed until just combined.
  • Roughly chop up the white chocolate, add into the cookie dough then fold in with a spatula. Chill the cookie dough in the fridge for 30 minutes, to let it firm up slightly.

Shaping

  • Whilst the dough is chilling, mix the flaked almonds & granulated sugar together in a bowl then set aside. We'll be rolling the cookies in this later.
  • Once the cookie dough has firmed up slightly, use a cookie scoop to portion it into 12, each weighing around 80 grams. Place the cookies onto a baking tray as you scoop them.
  • Next, flatten a ball of cookie dough in your hands, place a scoop of frozen frangipane in the middle then wrap the cookie dough around & shape into a ball. Repeat with the remaining dough.
  • Roll each ball of cookie dough in the almond sugar, making sure that they are well coated then place into a container & refrigerate overnight (or for at least 5 hours).

Baking

  • Preheat an oven to 170°c/150°c fan (338°f/302°f).
  • Place 3-4 balls of cookie dough onto a lined baking tray, making sure that there’s plenty of room between them then bake for 14-16 minutes, until the edges are golden & set but the middle is still fairly soft.
  • As soon as the cookies come out of the oven, use a large, round cookie cutter to scoot each cookie into a perfect round shape. Then let the cookies cool completely, on the tray.
  • Repeat the cooking process with the remaining cookies, baking 3-4 cookies at a time. Once the cookies are completely cool, dust each one lightly with icing sugar.

Notes

1. Baking In An Aga - Brown the butter using the boiling plate. Bake the cookies in the baking oven, on the bottom set of runners, with a cold plain shelf place two runners above.
2. Storage - Once baked these cookies should be stored in an airtight container & are best eaten within 3 days.
3. Overnight Chill - The cookie dough requires an overnight chill in the fridge before being baked. Don’t be tempted to skip this step otherwise the cookies will spread out too much when baked. If you'd like to bake the cookies on the same day, make sure to chill them for at least 5 hours first.
4. Chocolate - I'd recommend using roughly chopped white chocolate from a bar (or callets) as these melt will melt better than chocolate chips.