Ingredients: |
Ingredients: 1 Stick 4 Oz. (½ Cup) Unsalted Butter, at room temperature, plus 4 Tbsp. for Assembly
4 Oz. (½ Cup) Cream Cheese at room temperature
4 Tbsp. Sugar, separated
½ tsp. Pure Vanilla
⅛ tsp. salt
1 Cup plus 2 Tbsp. Flour
9 Tbsp. Mini Chocolate Chips
1 Egg White Beaten
Course Sanding Sugar
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Directions: |
Directions:1. Using an electric mixer, cream 1 stick of butter, cream cheese and 1 Tbsp. sugar on high speed for 3 minutes.
2. Add vanilla and salt and mix at low speed until blended. Mix in the flour at low speed until incorporated.
3. Divide the dough into thirds; pat into disks. Wrap in plastic; refrigerate for 15 minutes.
4. Preheat the oven to 350º. Line 2 cookie sheets with parchment. Roll out each disk into an 8 inch round. Stack the rounds between pieces of parchment, place on a small baking sheet and refrigerate for 15 minutes. Meanwhile, melt the 4 Tbsp. butter; Let cool for 5 minutes.
5. Place 1 dough round on a floured surface on parchment. Using a small offset spatula, spread with 1 Tbsp. plus 1 tsp. melted butter; sprinkle with 3 Tbsp. chocolate chips and 1 Tbsp. granulated sugar. Using a large knife or pizza cutter cut the round into 8 wedges.
6. Working from the wide end, roll up each wedge and transfer to a prepared pan, spacing evenly and bending in the ends to form a crescent shape. Refrigerate the cookies while you repeat with the remaining dough rounds, butter, chocolate chips and granulated sugar.
7. Brush the cookies with egg white; sprinkle generously with sanding sugar and Bake until golden 22-24 minutes. Transfer to racks to cool. Makes 2 dozen. |
This recipe for Chocolate Croissant Cookies is from