Ok so I feel as though this was a trend a while ago. I think maybe last summer there was a big croissant based dessert trend, or at least there was on my for you page. To be fair, my fyp is like 75% baking videos, but I feel as though this trend was big enough that other people probably saw it.
But regardless of when the trend was, these cookies are tasty and perfect for the spring. You heard that right folks, I finally recognize that winter is over. I wish it wasn’t but I can’t deny it, it’s officially spring. So you can expect some lighter, springy recipes headed your way.
Before we get too into these cookies, let’s talk croissants. I’ve never been a huge croissant person. I’ll have one from time to time, but I don’t ever really find myself craving one. But when I do want one, there’s always the question of what kind. I love the buttery, slightly savory plain croissant, but sometimes you just need chocolate. But then there’s the almond croissant, which is so sweet and delicate and springy. So, the only solution is to combine them all and make a chocolate almond croissant.
So these cookies are for when you’re in that mindset, but you want a quick and simple recipe.
Describe These Cookies to Me
Taste: The cookie itself is like a classic chocolate chip cookie, with sweet vanilla and brown sugar, salty brown butter, and puddles of bittersweet chocolate. You get a little sweetness and levity from the slight almond flavor in the dough. Then there’s the sweet almond frangipane filling which adds the perfect level of almond flavor and sweetness to contrast the dark chocolate.
Texture: The cookies have a crisp exterior and a gooey almond center. The whole thing is dotted with dark chocolate that just melts in your mouth.
Ease: These cookies are a little harder then a classic chocolate chip, but still a no chill, relatively simple recipe. After browning the butter, the dough comes together in one bowl, with all the classic kitchen staples. The filling is also super quick and simple to throw together, it just takes a little longer to shape it and freeze it to go in the middle.
The Filling
This filling is a classic and simple almond frangipane, which is the same thing that goes in the center of an almond croissant. It’s just a mixture of almond flour, egg, almond extract, sugar, and butter. We roll that into little balls, and freeze them to stuff inside our cookies later.
The Dough
Like all great cookies, this one starts with brown butter. Now, this isn’t strictly mandatory, but I do recommend it because it adds to the nuttiness of the almonds. From there, this dough is pretty classic. A mix of brown and white sugar are used to make for the perfect texture and flavor. We use an additional egg yolk and a little cornstarch to give these cookies some chew.
Shaping
Shaping these cookies is pretty simple. You roll the dough into balls like usual, and then split them in half and put the frozen almond filling in between the two halves. When you roll it back up, make sure the filling is completely incased in dough so it doesn’t come out when you bake it.
Chocolate Almond Croissant Cookies
Ingredients
Method
- In a medium sized saucepan, melt the butter on the stove over medium heat. Once melted, keep cooking, stirring frequently, as the butter begins to sizzle and foam, and eventually you will begin to see brown specks forming. Once the butter has turned an amber brown color, remove it from the heat and pour it into a large mixing bowl. Let it cool a little while we make the almond filling.
- In a medium sized bowl using a rubber spatula, stir together the almond flour, sugar, almond extract, egg, melted butter, and salt. You should get a spreadable paste consistency. Using your hands, roll the paste into 18 balls, about 1 1/2 teaspoons in size. Place the balls on a parchment lined baking sheet and press them down a little bit to shape them into very thick disks. Place in the freezer for 15 minutes while we make the rest of the dough.
- Preheat the oven to 350℉ and line two baking sheets with silicone baking mats or parchment paper. Set aside.
- To the slightly cooled brown butter, add the granulated and brown sugar and whisk to combine. It won't be smooth yet, that's ok. Add the vanilla extract, almond extract, egg, and egg yolk and whisk until smooth. Add the flour, cornstarch, baking soda, baking powder, and salt, and use a large spatula to fold the mixture together. Finally, fold in the chopped chocolate. The dough will be on the thicker side.
- Scoop the dough into large balls, roughly 2 Tablespoons in size. Split the balls in half and press one of the frozen almond filling balls into one half. Cover with the second half and form back into a ball, making sure the filling is sealed inside. Repeat with the remaining dough and frozen filling.
- Place the sliced almonds in a small bowl. Roll each dough ball in the sliced almonds, and then place at least 2 inches apart not he previously prepared baking sheets.
- Bake for 10-13 minutes until the cookies are slightly browned on the sides and appear to be set. Let the cookies cool for 5-10 minutes before enjoying warm! Cooled cookies stay fresh sealed in an airtight container for up to 5 days.