Hazelnut Crookies

¾ cup (180g) salted butter 
1 cup (200g) soft brown sugar 
¾ cup (50g) white granulated sugar 
1 whole egg + 1 egg yolk
1 tbsp Beyond Good Pure Vanilla Extract 
1 ¾ cup (210g) all-purpose flour 
1 tsp baking soda 
150g (5.28 oz) Beyond Good 73% Cocoa Toasted Hazelnut 
6 plain croissants
Melt the butter in a pan over low heat, allow it to cool slightly and add it to a large bowl. 

In the same bowl combine the brown sugar and white sugar and stir to combine. 
Add in the whole egg, the yolk, and the vanilla extract and whisk to emulsify. 
Sift in the flour and baking soda and mix by hand with a spatula until combined. 
Chop the Beyond Good chocolate bar into chunks. 
Add to the cookie dough and mix well. 
Wrap and chill the dough for 30 minutes in the refrigerator. 
While the dough is chilling, slice the prepared croissants in half, leaving them connected on one side. 
Preheat the oven to 350°F and prepare a baking tray lined with parchment paper. 
Use a tablespoon to scoop 3 small balls into the centre of the cut croissant. 
Fold over the top to flatten the balls, it’s okay if some dough peeks out, these will be the crispy bits. Finally, top the croissants with two more scoops of cookie dough and flatten them slightly to almost cover the top of the croissant. 
Place the croissants on the prepared sheet and bake them for 10-12 minutes until golden and crispy. The centre should be slightly gooey with a crunchy exterior. 
Best enjoyed warm!